Active Time

　　20 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes 6 individual cakes

　　3/4 cup plus 2 tablespoons all-purpose flour

　　1 teaspoon baking powder

　　1/2 teaspoon finely grated fresh lemon zest

　　1/4 teaspoon salt

　　1/2 stick (1/4 cup) unsalted butter, softened

　　1/2 cup sugar

　　1 large egg

　　1/2 teaspoon vanilla

　　1/2 cup whole milk

　　1 cup raspberries (4 oz)

　　1 cup blueberries (5 oz)

　　1 cup blackberries (5 oz)

　　1 cup strawberries (4 oz), sliced 1/4 inch thick

　　3 tablespoons superfine granulated sugar

　　1/2 cup chilled heavy cream

　　Garnish: white and red currants or other fresh berries

　　

Special Equipment

6 (5-oz) fluted brioche molds (4 inches across top) or a muffin tin with 6 (5- to 6-oz) muffin cups

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F. Generously butter molds and put on a baking sheet.

　　

Step 2

Whisk together flour, baking powder, zest, and salt.

　　

Step 3

Beat together butter and sugar with an electric mixer at high speed until pale and fluffy, about 2 minutes. Beat in egg and vanilla until just incorporated. Add milk and beat until just combined (mixture will appear curdled). Reduce speed to low, then add flour mixture in 3 batches, beating until just combined after each addition.

　　

Step 4

Divide batter among molds, filling each mold about two-thirds full. Bake until edges of cakes are golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in molds on a rack 5 minutes, then turn out onto rack and cool completely.

　　

Step 5

While cakes cool, pulse 1/2 cup each of raspberries, blueberries, blackberries, and strawberries (all together) with 2 tablespoons superfine sugar in a food processor until fruit is just crushed. Chill, covered, up to 2 hours.

　　

Step 6

Beat cream with remaining tablespoon superfine sugar using cleaned beaters at medium-high speed until it just forms soft peaks. Chill, covered, until ready to serve (but no longer than 2 hours).

　　

Step 7

Arrange cakes upside down on 6 plates and top each with 2 rounded tablespoons whipped cream and 1 rounded tablespoon crushed berries. Scatter remaining whole berries over top and serve remaining crushed berries on the side.

　　Cooks' note:

　　Cakes can be made 2 days ahead and kept in an airtight container at room temperature, or 2 weeks ahead and frozen, wrapped in plastic wrap and then foil. Thaw frozen cakes in refrigerator and bring to room temperature before serving.