Orange cream and blackberry cake, recipe no. 200

Ingredients

For the cake

• 200 g soft butter
• 5 g butter for greasing the tin
• 150 g sugar
• 4 eggs
• 1/2 teaspoon ground cinnamon
• 1 pinch grated lemon zest
• 100 g flour
• 2 teaspoons baking powder
• 200 g ground walnuts
• 1 sachet vanilla sugar
• 300 g blackberries

For the blackberry cream

• 300 g blackberries
• 50 g sugar
• 50 ml water
• 10 g gelatin
• 50 ml cold water
• 250 g mascarpone
• 100 ml whipping cream

For the orange curd

• 180 ml orange juice
• Grated zest from 2 large oranges
• 3 large eggs
• 150 g sugar
• 90 g butter

For the orange cream

• 200 g orange curd
• 250 g mascarpone
• 1 sachet vanilla sugar
• 200 ml whipping cream

For decorating

• 300 ml whipping cream
• 200 g dark chocolate

Preparation

1. Heat the oven to 180°C. Beat 200 g soft butter with 150 g sugar until light and fluffy, then beat in 4 eggs, one at a time. Add 1/2 teaspoon cinnamon, 1 pinch grated lemon zest, 100 g flour mixed with 2 teaspoons baking powder, 200 g ground walnuts and 1 sachet vanilla sugar. 2. Grease a 24 cm cake tin with 5 g butter. Pour in half the batter, arrange 300 g blackberries on top, then cover with the remaining batter and smooth it out. Bake for 50 minutes, until the cake is browned and set. 3. Leave the cake to cool completely, about 60 minutes, then cut it in half horizontally. 4. Put 300 g blackberries in a small saucepan with 50 g sugar and 50 ml water. Cook for 10 minutes, until the fruit softens, then press it through a sieve. 5. Soak 10 g gelatin in 50 ml cold water. Melt the gelatin over a bain-marie, add it to the blackberry sauce and stir. Beat 250 g mascarpone with 50 g sugar, then mix in the blackberry sauce. Whip 100 ml cold whipping cream and fold it into the cream from the bottom up. 6. Place one cake layer on a serving plate inside an adjustable cake ring, spread the blackberry cream over it and smooth it out. Place the second cake layer on top and refrigerate the cake while you prepare the orange cream. 7. Grate the zest from the 2 large oranges and squeeze out the juice. Measure 180 ml juice and put it in a bowl with the zest, set over a saucepan of simmering water. Separately, beat 3 large eggs with 150 g sugar until slightly lighter in colour, then pour them into the orange juice and stir. 8. Cut 90 g butter into small cubes and add it to the bowl. Stir over the bain-marie for about 15 minutes, until the curd thickens to the consistency of sour cream. Cover it with cling film and leave it to cool in the fridge. 9. Beat 250 g mascarpone, at room temperature, until creamy. Gradually fold in 200 g orange curd, then add 1 sachet vanilla sugar. Whip 200 ml cold whipping cream and fold it in gently from the bottom up. 10. Carefully loosen the cake from the ring by running a knife around the edge. Spread the orange cream over the top and sides, then refrigerate the cake for 3 hours. 11. Heat 100 ml whipping cream until almost boiling. Add 200 g chopped dark chocolate and stir until smooth. Let it cool a little, then pour it over the cake, letting it drip gently over the edges. 12. Whip 100 ml whipping cream and decorate the cake as you like.