Blackberry cream cake

Name: Blackberry cream cake - Olivia B.
Ingredients: Base: 6 eggs; 12 tablespoons of sugar; 6 tablespoons of water; 12 tablespoons of flour; 1 teaspoon of baking powder; 2 packets of vanilla. Cream: 300 g blackberries + 5 tablespoons of sugar; 150 g white chocolate; 400 ml liquid cream; 250 g mascarpone; 1 packet of gelatin + 80 ml cold water. Glaze: 300 g milk chocolate; 100 ml liquid cream.

Dessert - Blackberry cream cake by Olivia B. - Recipia

When I want a cake with a fluffy base and a finer cream, the combination of blackberries and white chocolate is one of the most suitable. Blackberries bring a slightly tangy taste and a beautiful color, while the mascarpone cream remains airy and smooth. The base is baked simply, cut in half, and assembled without complicated techniques. After a night in the fridge, the cake is portioned, glazed with milk chocolate, and decorated with a little cream reserved aside. Quick info Preparation time: the exact time is not specified; the preparation of the base, the cream, and the assembly is done on the same day Baking time: about 30 minutes Cooling time: overnight before portioning, then a little more time in the fridge after glazing Total time: at least one night and about 30 minutes of baking, plus preparation and cooling time Servings: the number varies depending on the size of the pieces Difficulty: medium Recipe type: cake with blackberry cream, white chocolate, and chocolate glaze Ingredients Base 6 eggs 12 tablespoons of sugar 6 tablespoons of water 12 tablespoons of flour 1 teaspoon of baking powder 2 sachets of vanilla Blackberry and white chocolate cream 300 g blackberries 5 tablespoons of sugar 150 g white chocolate 400 ml liquid cream 250 g mascarpone 1 sachet of gelatin 80 ml cold water, for hydrating the gelatin Glaze 300 g milk chocolate 100 ml liquid cream Preparation method 1. Preparing the base Preheat the oven. Separate the egg whites from the yolks and beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, one tablespoon at a time, continuing to beat until you obtain a stiff and shiny meringue. Then add the water and yolks over the meringue and mix for about a minute. Separately, mix the flour with the baking powder. Gradually add the dry mixture in a few batches and gently fold it in with a spatula, using bottom-to-top movements. Finally, add the vanilla and homogenize the mixture. Pour the batter into a pan and bake the base in the preheated oven for about 30 minutes or until it passes the toothpick test. Remove the base from the oven and let it cool completely. After it has cooled, cut it into two layers. 2. Blackberry puree Put the blackberries and the 5 tablespoons of sugar in a small pot. Let them simmer for about 5 minutes over low to medium heat. The blackberries should soften and release juice. Mash the fruits until you obtain a puree, then strain it through a sieve to remove the seeds. Let the strained puree cool down. 3. Cream Break the white chocolate into pieces and melt it together with 100 ml of liquid cream. Once homogenized, let the mixture cool. In the meantime, beat the mascarpone with the remaining liquid cream, that is, 300 ml, until the mixture thickens. Add the melted and cooled white chocolate, then mix for a few more seconds until incorporated. Hydrate the gelatin in the 80 ml of cold water and let it sit for about 10 minutes. Melt the hydrated gelatin, being careful not to boil it. If it reaches boiling point, it may lose its gelling properties. Add the melted gelatin to the blackberry puree and mix. Gradually incorporate the puree into the mascarpone and white chocolate cream, mixing until you obtain a smooth and uniform cream. 4. Assembling the cake Place the first layer of base on a tray. Reserve 3-4 tablespoons of cream for decoration, and spread the rest over the base, leveling it as best as possible. Cover the cream with the second layer of base. Put the cake in the fridge and let it sit overnight. This time is necessary for the base and cream to set, allowing the portions to be cut without deforming. 5. Portioning and glazing The next day, cut the cake into suitable pieces using a sharp knife. For cleaner cuts, the blade should be long enough to pass through the base and cream in one motion. Melt the milk chocolate together with the 100 ml of liquid cream. Glaze each piece of cake and put the portions back in the fridge until the chocolate hardens. 6. Decorating The cream reserved aside is whipped for about a minute. Put the cream in a piping bag and pipe a dollop on each piece of cake. Keep the cakes in the fridge until serving. Why I make this recipe often The cake has a pleasant balance between the sweet cream with white chocolate and the slightly tangy taste of the blackberries. The base is simple, and the cream can be prepared without complicated techniques. In addition, the cake is cut and served individually, making it practical when prepared for multiple people. Tips and variations Tips Let the base cool completely before cutting it. If it is still hot or warm, it can break more easily. The flour should be incorporated with a spatula, from bottom to top, not by prolonged mixing. This way, the meringue retains its air better, and the base remains fluffy. The blackberry puree must be strained before being added to the cream. The seeds are quite hard and would change the fine texture of the cream. Both the white chocolate and the blackberry puree should be cooled before being added to the mascarpone cream. Do not add boiling gelatin and do not let it boil. For neater portions, refrigerate the cake overnight before cutting. After each portion, you can clean the knife blade if necessary. Substitutions In the basic recipe, blackberries, white chocolate, mascarpone, and liquid cream form the cream, and the quantities are balanced for this combination. No substitutions for these ingredients are indicated in the original recipe. The vanilla in the base can be used as mentioned in the ingredients, that is, two sachets of vanilla. Gelatin should not be omitted, as it helps the cream stabilize after cooling. Variations The cake can be portioned into smaller or larger pieces, depending on the occasion. The amount of cream and glaze remains the same, but the final appearance will differ depending on the size of the portions. For a simple decoration, only the cream reserved aside can be used, as provided in the recipe. The milk chocolate glaze can be allowed to harden well before adding the dollop of cream. Serving ideas Serve the cake cold, directly from the fridge or after a few minutes at room temperature. It pairs well as a dessert for a family meal or for an occasion when you want to offer individual, already glazed and decorated portions. Frequently asked questions 1. Can I use frozen blackberries? The recipe source does not specify whether to use fresh or frozen blackberries. If you choose frozen blackberries, they should be boiled until softened, and then the puree can be obtained, after which the mixture is strained and cooled before use. 2. Why should the blackberry puree be strained? Blackberries have seeds that can remain unpleasant in the fine cream. Straining removes these seeds and leaves a more uniform puree, suitable for mixing with the mascarpone and white chocolate cream. 3. How long should the cake stay in the fridge before cutting? The cake should be left to cool overnight. This time allows the cream to set and the layers of base to settle. After portioning and glazing, the pieces are cooled again until the chocolate hardens. 4. Can the cake be glazed before portioning? In the original recipe, the cake is portioned first, and then each piece is glazed separately. This way, the glaze remains on each portion without needing to cut through the chocolate layer after it has hardened. Nutritional values The values are estimated and depend on the number of pieces the cake is portioned into. For an approximate estimate, calculated for 16 pieces, one serving may have around: Calories: 480-540 kcal Proteins: 7-9 g Carbohydrates: 45-55 g Fats: 29-35 g These values include the base, the mascarpone cream, the white chocolate, and the milk chocolate glaze. Differences arise mainly depending on the portion size and the type of liquid cream, chocolate, and mascarpone used. Storage and reheating Keep the cake in the fridge, in a covered container or on a protected tray, until serving. The cream contains liquid cream and mascarpone, and the cake should not be left out at room temperature for too long. The pieces should be kept cold until consumed. The recipe is not suitable for reheating; it is served cold, after the glaze and cream have set.

Blackberry cream cake

Tags

Categories