Yellow cake with blackberries, flavored with rose water and crunch.

Name: Yellow cake with blackberries, flavored with rose water and crunch.
Ingredients: for the base: 9 egg whites; 250g sugar; 1 teaspoon baking powder; 200g ground walnuts and 50g chopped walnuts; 4 tablespoons flour. for the cream: 9 egg yolks; 5 tablespoons sugar; 1-2 tablespoons rose water (which gives it a special aroma); 140ml milk; 1 pack of butter. for the crunch: 3 tablespoons sugar. additionally: 1 glass of blackberries.

Dessert - Yellow cake with blackberries, flavored with rose water and crunch. by Giorgiana M. - Recipia

Yellow cake with blackberries and delicate rose water flavor Discover a special recipe for yellow cake with blackberries that will delight your senses. This wonder, with a fluffy base and fine cream, is perfect for any occasion. Inspired by traditional recipes but with a personal touch, this cake will quickly become a family favorite. Let’s start the culinary adventure! Preparation time: 30 minutes Baking time: 25 minutes Total time: 55 minutes Number of servings: 12 Necessary ingredients: For the base: - 9 egg whites - 250 g sugar - 1 teaspoon baking powder - 200 g ground walnuts - 50 g chopped walnuts - 4 tablespoons flour For the cream: - 9 egg yolks - 5 tablespoons sugar - 1-2 tablespoons rose water (for a refined taste) - 140 ml milk - 1 package butter (about 200 g) For the crunch: - 3 tablespoons sugar For decoration: - 1 cup fresh blackberries Preparing the cake: 1. Preparing the oven and baking tray: Start by preheating the oven to 180°C (350°F). It is essential to have it well heated before placing the base. Line a baking tray with parchment paper to prevent the cake from sticking. 2. Beating the egg whites: In a clean bowl, add the 9 egg whites along with a pinch of salt. Using a mixer, beat them until you achieve a fluffy foam. This step is crucial for aerating the egg whites, which will help achieve a light texture for the cake. 3. Adding the sugar: While continuing to beat the egg whites, add the sugar, one tablespoon at a time. Ensure that each tablespoon of sugar is fully incorporated before adding the next. Continuing to mix will lead to a shiny and stable foam. 4. Incorporating the nuts and flour: Gradually add the ground walnuts, gently folding with a spatula in an upward motion. Then, sift the flour along with the baking powder and add it gradually as well. Finally, fold in the chopped walnuts for extra texture. 5. Baking the base: Pour the mixture into the prepared tray, leveling it with a spatula. Place the tray in the preheated oven and bake for about 25 minutes, or until the base turns golden and a toothpick inserted in the center comes out clean. Do not open the oven door in the first 15 minutes of baking to avoid the base falling. 6. Preparing the cream: In a saucepan, mix the egg yolks with the sugar, rose water, and milk. Place the saucepan over steam, stirring constantly with a whisk. Cook until the cream thickens, being careful not to let it boil. This technique helps achieve a fine and velvety cream. 7. Incorporating the butter: Allow the cream to cool completely. In another bowl, beat the butter until creamy. Then, gradually incorporate the cooled cream, adding one tablespoon at a time, mixing well. This process is similar to making mayonnaise and will ensure a perfect emulsion. 8. Assembling the cake: Once the base has completely cooled, pour the cream over it, leveling it evenly. Now comes a special step – let’s prepare the crunch. 9. Preparing the crunch: In a small saucepan, melt the 3 tablespoons of sugar until it becomes liquid and caramelized. Pour the caramel onto parchment paper and let it cool. Once hardened, crush it with a knife or a meat mallet to obtain fine pieces. Here, the secret is not to refrigerate the crunch, as it will soften. 10. Decorating and serving: Sprinkle the crunch over the cake, then evenly add the washed blackberries. Now, let the cake chill for a few hours before serving, so the flavors blend harmoniously. Practical tips and tricks: - Make sure all ingredients are at room temperature before you start preparing. This will help achieve a better emulsion and a finer texture. - Use a hand whisk to incorporate the flour and nuts into the egg whites, to avoid destroying the air trapped in the foam. - The cake pairs wonderfully with a scoop of vanilla ice cream or a berry sauce for a delicious contrast of flavors. - Feel free to use other berries instead of blackberries, such as raspberries or blueberries, to vary the cake's flavor. Nutritional benefits: This cake contains nuts, which are an excellent source of healthy fats and proteins. Blackberries are rich in antioxidants, vitamins, and minerals, having a positive impact on cardiovascular health and the immune system. Additionally, using rose water adds not only a refined flavor but also a calming benefit. Frequently asked questions: 1. Can I use other types of nuts? Yes, you can experiment with almonds or cashews, but make sure to grind them well. 2. What other flavors can I use instead of rose water? You can use vanilla or almond extract for a different flavor. 3. How can I store the cake? The cake stores well in the refrigerator for 3-4 days, but the crunch should only be added before serving to avoid softening. Enjoy every bite of this yellow cake with blackberries, letting yourself be carried away by the refined flavors and light texture! This recipe is not just a dessert but an experience that will delight your friends and family. Bon appétit!

Ingredients

for the base: 9 egg whites
250g sugar
1 teaspoon baking powder
200g ground walnuts and 50g chopped walnuts
4 tablespoons flour. for the cream: 9 egg yolks
5 tablespoons sugar
1-2 tablespoons rose water (which gives it a special aroma)
140ml milk
1 pack of butter. for the crunch: 3 tablespoons sugar. additionally: 1 glass of blackberries.

Yellow cake with blackberries, flavored with rose water and crunch.

Ingredients

Tags

Categories