Blackberry, walnut and vanilla cream cake

Name: Blackberry, walnut and vanilla cream cake
Ingredients: 200 g softened butter; 150 g sugar; 4 eggs; 1/2 teaspoon ground cinnamon; 1/4 teaspoon grated lemon zest; 100 g flour; 2 teaspoons baking powder; 200 g ground walnuts; 350 g blackberries; 5 g butter for the tin; 1 packet vanilla sugar; 100 ml whipping cream; 1 packet whipped cream stabilizer (10 g); 6 egg yolks; 100 g sugar; 3 tablespoons starch; 400 ml milk; 1 teaspoon vanilla extract; 15 g gelatin; 50 ml water; 200 ml whipping cream; 200 g dark chocolate; 100 ml whipping cream

Dessert - Blackberry, walnut and vanilla cream cake by Andreea L. - Recipia

Cool the cake completely before cutting it: the blackberry, walnut and vanilla cream cake sets into firm layers. The walnut sponge holds the blackberries between two layers, while the vanilla cream and chocolate glaze make it an Easter dessert with dense textures. I serve it in thin slices, with the cream cold, straight from the fridge. Prep: 45 minutes. Cook: 62 minutes. Rest: 4 hours. Total time: 5 hours and 47 minutes. Serves: 12. Approximately 640 kcal and 9 g protein per serving.

Ingredients

For the cake

200 g softened butter
150 g sugar
4 eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon grated lemon zest
100 g flour
2 teaspoons baking powder
200 g ground walnuts
350 g blackberries
5 g butter for the tin

For the vanilla cream

1 packet vanilla sugar
100 ml whipping cream
1 packet whipped cream stabilizer (10 g)
6 egg yolks
100 g sugar
3 tablespoons starch
400 ml milk
1 teaspoon vanilla extract
15 g gelatin
50 ml water

For the glaze and decoration

200 ml whipping cream
200 g dark chocolate
100 ml whipping cream

Preparation

1. Heat the oven to 180°C. Beat the softened butter with the sugar until fluffy, then add the eggs one at a time. Mix in the cinnamon and lemon zest, then the flour mixed with the baking powder and ground walnuts. 2. Grease a 24 cm cake tin with 5 g butter. Pour in half the batter, arrange the blackberries in a layer and cover with the remaining batter. Level the top and bake for 50 minutes, until the cake is browned and cooked through in the middle. 3. Leave the cake to cool completely, about 1 hour, then cut it in half. Whip 100 ml whipping cream with the vanilla sugar and whipped cream stabilizer until firm. 4. Beat the egg yolks with the sugar until pale. Add the starch and mix until smooth, then pour in the warm milk, stirring gently. Cook the cream over low heat for 8 minutes, stirring from time to time, until thickened but not boiling. 5. Take the cream off the heat and leave it to cool, stirring from time to time; cover it with plastic wrap so a skin doesn’t form. Let the gelatin bloom in 50 ml water for 10 minutes, then heat it over a double boiler for 2 minutes, stirring until dissolved. Leave it to cool slightly. 6. Fold the whipped cream and vanilla extract into the cooled cream, then add the gelatin. Place one cake layer on a serving plate inside a cake ring, spread the cream over it and place the second layer on top, with the side that was on the baking tray facing up. 7. Refrigerate the cake for 3 hours. Before removing the ring, carefully run a knife around the edge to release the cream. 8. Chop the chocolate. Heat 200 ml whipping cream for about 2 minutes, until almost boiling, then pour it over the chocolate and stir until glossy. Leave it to cool slightly, pour it over the cake and reserve some for decorating. 9. Whip the 100 ml whipping cream for decorating with the melted, cooled chocolate, then decorate the cake as you like.

Notes

Have a slice with black tea, which goes well with the sweet cream. You can assemble it the night before and keep it covered in the fridge for up to 3 days. Fully ripe blackberries are easy to arrange over the batter; if you use frozen blackberries and they release a lot of juice, drain them after thawing. I make it the day before, so I don’t have to split my time between the meal and decorating. You can replace the blackberries with 350 g raspberries. The cake contains nuts, gluten, dairy and eggs.