Jelly and berry cream cake

Name: Jelly and berry cream cake - Casiana D.
Ingredients: For the base: 3 eggs; 3 tablespoons sugar; 3 tablespoons flour; 1 teaspoon baking powder; 2 teaspoons powdered sugar with vanilla beans; a pinch of salt. For the jelly: 250g berries (I used frozen); 2 tablespoons sugar; 2 heaping tablespoons starch; seeds from 1/2 vanilla pod. Cream: 400ml milk; 3 tablespoons starch; 3 tablespoons sugar; seeds from 1/2 vanilla pod; a few tablespoons of juice drained from the berries; 2 tablespoons butter; white chocolate shavings for decoration.

Dessert - Jelly and berry cream cake by Casiana D. - Recipia

I have made this jelly and berry cream cake a few times. It's not complicated, but it has a few steps that require attention. Every time I've set the table with friends or family, it's the kind of dessert that everyone curiously cuts into to see what's in that purple layer. The base is quick to make, the cream and jelly are not very demanding, and the result looks great when sliced. Quick Info Total Time: about 1 hour, plus cooling Preparation Time: 35-40 minutes Baking Time: 10-12 minutes (for the base) Servings: 8-10 Difficulty: medium Recipe Type: fruit cake, suitable for occasions or weekends Ingredients For the base: 3 eggs 3 tablespoons sugar 3 tablespoons flour 1 teaspoon baking powder 2 teaspoons powdered sugar with vanilla beans a pinch of salt For the jelly: 250 g berries (frozen or fresh) 2 tablespoons sugar 2 tablespoons cornstarch seeds from 1/2 vanilla bean For the cream: 400 ml milk 3 tablespoons cornstarch 3 tablespoons sugar seeds from 1/2 vanilla bean a few tablespoons of juice drained from the berries (from the jelly) 2 tablespoons butter For decoration: white chocolate shavings Preparation Steps 1. Preparing the Base Separate the eggs. Beat the egg whites with a pinch of salt using a mixer until stiff peaks form. Gradually add the sugar and mix until dissolved and you achieve a stable meringue. Incorporate the egg yolks, one at a time, mixing gently. Add the baking powder and powdered sugar with vanilla. Fold in the sifted flour using a spatula, with wide motions to retain the air. Grease a round cake pan with removable sides (about 24 cm in diameter) with butter and dust it with flour. Pour the batter in and level it out. Bake in a preheated oven at 180°C for 10-12 minutes, or until the cake passes the toothpick test. Remove it to a wire rack and let it cool. 2. Berry Jelly Before starting, drain the juice from the thawed berries and reserve 3-4 tablespoons for the cream. Place the remaining berries (without juice) in a small saucepan with the sugar and seeds from half a vanilla bean. Cook over low heat, stirring occasionally, until the sugar dissolves. Mix the cornstarch with 2-3 tablespoons of cold water to avoid lumps, then pour it over the berries. Let it boil for 2-3 minutes, stirring constantly, until it thickens. Turn off the heat. Take the pan where you baked the base, clean the sides, and line the bottom and sides with plastic wrap. Place the base back in, then spread the hot jelly evenly over it. Let it cool to room temperature, then refrigerate while you prepare the cream. 3. Berry Cream In a bowl, combine the sugar, cornstarch, and seeds from the other half of the vanilla bean. Add the reserved berry juice and a little cold milk (from the 400 ml), and whisk well until smooth. In a saucepan, heat the remaining milk. When it starts to boil, pour the cornstarch mixture into the milk in a thin stream, whisking continuously. Reduce the heat to low. Cook, stirring constantly, until the cream thickens like pudding. Remove the pot from the heat and add the butter, cut into pieces. Stir until completely incorporated. Let the cream cool for 5 minutes, then spread it over the cooled jelly. Refrigerate the cake for at least 2 hours to set the layers. 4. Serving and Decoration Remove the cake from the pan, transfer it to a serving platter, and sprinkle white chocolate shavings on top. Why I Make This Recipe Often It has simple ingredients, most of which are readily available. The layers look great when sliced, and it's a dessert that lasts for 2 days in the fridge without getting too soggy. I can make the base ahead of time. It has never gone unnoticed on the table. Tips and Variations Tips - Use frozen berries if you don’t have fresh ones, just make sure to drain them well before using. - If you have time, let the cake chill overnight for perfect slicing. - Stir the cream well over low heat to prevent it from sticking. Substitutions - Vanilla sugar can be replaced with regular sugar + vanilla extract. - The berries can be just blueberries, raspberries, or currants, depending on what you have on hand. Variations - You can use grated dark chocolate for decoration if you don’t have white chocolate. - The cream can also be made with plant-based milk, but the texture may be slightly different. Serving Ideas - You can add a few fresh berries on top for presentation. - A slice pairs well with bitter coffee or unsweetened tea. Frequently Asked Questions 1. What can I use if I don't have a vanilla bean? You can use vanilla extract or vanilla sugar. For the cream, add 1-2 teaspoons of vanilla extract. 2. What type of pan is best? A round pan with removable sides, 22-24 cm in diameter. This way, you can assemble the layers without the jelly or cream spilling out. 3. Can I make the base a day in advance? Yes, the base keeps well in the fridge wrapped in foil. You can assemble the cake the next day. 4. If I don’t have cornstarch, can I use flour? You can use flour, but the texture will be slightly denser, not as clear as with cornstarch. 5. Can the cake be frozen? I do not recommend it; the layers of cream and jelly do not thaw well. Nutritional Values Estimated per serving (out of 10): Calories: 220-250 kcal Carbohydrates: 35-40 g Protein: 4-5 g Fat: 6-7 g Values may vary depending on the type of berries and chocolate used. The cream and jelly contribute less fat than a dessert with whipped cream or sour cream. Storage and Reheating The cake can be stored in the fridge, covered, for 2-3 days. It should not be reheated. The layers of jelly and cream hold up well, but over time they may release a little liquid. If you want to make it 1-2 days in advance, do not decorate with chocolate until just before serving.

Jelly and berry cream cake

Tags

Categories