Brownie Cake with forest fruits and custard cream

Name: Brownie Cake with forest fruits and custard cream - Consuela G.
Ingredients: For the base (Peanut Caramel Brownies recipe adapted):; 200 g dark chocolate at least 51% cocoa; 135 g butter; 4 large eggs; 115 g flour; 20 g cocoa; 1/2 teaspoon salt; 1 baking powder; 1 vanilla essence; 150 g sugar (if you are short on time; powdered) For the filling; 400 g frozen or fresh berries; 2; 4 tablespoons powdered sugar or 2/4 packets of vanilla sugar For custard cream:; 3 eggs; 3 tablespoons cornstarch; 500 ml milk; 1/2 cup sugar (about 200g); preferably powdered; 1 vanilla essence For decoration:; 200; 300 ml liquid cream

Dessert - Brownie Cake with forest fruits and custard cream by Consuela G. - Recipia

Brownie Cake with Berries and Vanilla Cream Total preparation time: 1 hour and 15 minutes Baking time: 20 minutes Number of servings: 12 Welcome to the world of sweet delights, where decadent chocolate intertwines with the fresh flavors of berries, and vanilla cream adds a touch of elegance! This brownie cake recipe with berries and vanilla cream is sure to become a favorite for any occasion, whether it’s a family gathering or simply a night of indulgence. A brief history of the recipe The brownie, originating from the United States, was created at the end of the 19th century. This delicious cake, with its moist and rich interior, has evolved over the years, incorporating various ingredients such as nuts or fruits. Combined with berries, the brownie becomes a perfect choice to bring a balance between sweet and tart. Ingredients *For the base:* - 200 g dark chocolate (minimum 51% cocoa) - 135 g butter - 4 large eggs - 115 g flour - 20 g cocoa - 1/2 teaspoon salt - 1 pinch of baking powder - 150 g sugar (preferably powdered for quicker dissolution) - 1 vanilla essence *For the filling:* - 400 g berries (frozen or fresh) - 2-4 tablespoons powdered sugar or 2-4 packets vanilla sugar *For the vanilla cream (custard cream):* - 3 eggs - 3 tablespoons cornstarch - 500 ml milk - 1/2 cup sugar (about 200 g, preferably powdered) - 1 vanilla essence *For decoration:* - 200-300 ml liquid cream Preparing the base 1. Start by preheating the oven to 180 degrees Celsius. Prepare a round cake pan with a diameter of 30 cm, lining it with baking paper. This step is essential to prevent the cake from sticking. 2. Organize your ingredients. In one bowl, combine the sugar. In another bowl, mix the flour, cocoa, and baking powder. In a separate bowl, beat the eggs with the salt using a whisk or mixer until you achieve a consistent foam. 3. In a double boiler or bain-marie, melt the chocolate and butter, being careful not to burn them. Once melted, remove from heat. 4. Add the sugar to the chocolate and butter mixture, mixing well with the mixer. 5. Incorporate the beaten eggs into the chocolate mixture, mixing on low speed. 6. Add the flour, cocoa, and baking powder mixture, continuing to mix until the ingredients are fully integrated. Add the vanilla essence and mix again. 7. Pour the mixture into the prepared pan and bake for about 20 minutes, adjusting the flame to half, depending on your model. 8. Once the time is up, turn off the oven and let the cake rest with the door slightly open for 5 minutes to avoid deflating. After that, move the base to cool in the pantry. Preparing the vanilla cream 1. Separate the egg whites from the yolks. Keep the egg whites in the fridge for later. Mix the yolks with the sugar in a bowl until they become a light and frothy mixture. 2. In a saucepan, heat the milk. When it starts to form a skin, reduce the heat to low and add the yolk mixture, stirring constantly to avoid lumps. 3. Once the yolks are incorporated, sprinkle in the cornstarch and continue to stir. Increase the heat, but remember to stir continuously to avoid lumps. 4. Turn off the heat when you achieve a consistency similar to pudding, add the vanilla essence, and mix well. Transfer the cream to a bowl and cover with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let it cool. Assembling the cake 1. After the base and cream have completely cooled, cut the base into two halves. 2. Place the bottom half of the base on a serving platter. Distribute the berries on top (if you want a moister base, you can use frozen berries). Sprinkle powdered sugar or vanilla sugar over the berries. 3. Take the egg whites out of the fridge and beat them with a pinch of salt and 1-2 tablespoons of powdered sugar until you get a firm foam. Gently mix the vanilla cream to make it a bit fluffier, then carefully fold the vanilla cream into the egg white foam. 4. Pour the vanilla cream mixture over the berries, then place the other half of the base on top. 5. Whip the cream and decorate the cake as desired. It is ideal to leave the cake in the fridge overnight to allow the flavors to blend harmoniously. Serving suggestions This brownie cake with berries and vanilla cream pairs perfectly with a cup of tea or coffee. You can also add a scoop of vanilla ice cream or hot chocolate sauce for an extra flavor boost. Useful tips - If you want a moister cake, you can soak the base with a sugar and water syrup flavored with rum or vanilla essence. - For added texture, you can add chopped nuts to the brownie mixture before baking. - You can experiment with various berries, such as blueberries or raspberries, depending on your preferences. This cake is not only a treat for the taste buds but also a visual work of art that is sure to impress everyone at the table. Enjoy! I look forward to your impressions!

Category: Dessert Author: Consuela G. Views: 1 Date: 27.09.2024

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