Clementine

Name: Clementine - Savina B.
Ingredients: Base: 5 eggs; 2 egg whites; 7 tablespoons sugar; 1 sachet cocoa cream. White cream: 100 g white chocolate; 250 g mascarpone; 2 egg yolks; 2 tablespoons sugar; 50 ml liquid cream; 2 tablespoons thick sour cream; 200 ml well whipped cream; 10 g gelatin. Brown cream: 100 g dark chocolate; 100 ml liquid cream; 200 ml well whipped cream. Glaze: dark chocolate Dr. Oetker. Blackberry jelly: 200 g blackberries; 50 g sugar; 100 ml water; 2 tablespoons starch.

Dessert - Clementine by Savina B. - Recipia

White and Brown Cream Cake with Blackberry Jelly – A Delicacy for Your Celebrations On a special day, such as your name day, it’s important to indulge yourself with a dessert that matches the occasion. This recipe for a cake with white and brown cream, complemented by blackberry jelly, will bring a smile to anyone's face, turning any meal into a celebration of taste and joy. Preparation time: 30 min Baking time: 35 min Waiting time: 5 hours Servings: 12 Ingredients: For the sponge: - 5 eggs - 2 egg whites - 7 tablespoons of sugar - 1 packet of cocoa cream For the white cream: - 100 g white chocolate - 250 g mascarpone - 2 egg yolks - 2 tablespoons of sugar - 50 ml liquid cream - 2 tablespoons of thick sour cream - 200 ml whipped cream - 10 g gelatin For the brown cream: - 100 g dark chocolate - 100 ml liquid cream - 200 ml whipped cream For the glaze: - Dark chocolate (Dr. Oetker) For the blackberry jelly: - 200 g blackberries - 50 g sugar - 100 ml water - 2 tablespoons cornstarch A Brief History Chocolate and berry desserts have a long-standing tradition, cherished by generations. The combination of chocolate with various fruit flavors offers a perfect contrast between sweet and tangy, making each bite an unforgettable experience. The cake you are about to prepare is a celebration of these delicious combinations. Step by Step Step 1: Preparing the Sponge 1. Preheat the oven: Start by preheating the oven to 180°C (350°F). 2. Whip the egg whites: In a large bowl, beat the 7 egg whites until stiff peaks form. You can use an electric mixer to make this process easier. 3. Add the sugar: Gradually add the 7 tablespoons of sugar while continuously beating. Continue mixing until the mixture becomes glossy and firm. 4. Incorporate the yolks: Add the 5 egg yolks one at a time, ensuring each is well incorporated before adding the next. 5. Add the cocoa cream: Finally, fold in the packet of cocoa cream gently to avoid deflating the egg whites. 6. Bake the sponge: Pour the mixture into a prepared baking pan lined with parchment paper (20/30 cm) and bake for about 35 minutes. Check for doneness by inserting a toothpick in the center; if it comes out clean, the sponge is ready. 7. Cool: After baking, let the sponge cool completely. Step 2: Preparing the White Cream 1. Melt the chocolate: Break the white chocolate into small pieces and place it in a bowl over a double boiler, adding the liquid cream. Stir until the chocolate is completely melted. 2. Add the yolks: Remove the chocolate mixture from heat and let it cool slightly, then incorporate the 2 egg yolks and mix well. 3. Hydrate the gelatin: In another bowl, hydrate the gelatin in cold water for 10 minutes. 4. Incorporate the gelatin: Once the chocolate cream has cooled, add the hydrated gelatin and mix well. 5. Add the mascarpone: Fold in the mascarpone until you achieve a smooth mixture. 6. Add the whipped cream: Finally, gently fold in the whipped cream to maintain the airy texture. 7. Cool: Place the cream in the freezer for about 30 minutes. Step 3: Preparing the Brown Cream 1. Melt the dark chocolate: Break the dark chocolate into pieces and melt it with 100 ml of liquid cream over a double boiler, stirring until smooth. 2. Cool: Allow the cream to cool for 15 minutes. 3. Add the whipped cream: Mix the chocolate cream with the whipped cream until well combined. Step 4: Preparing the Blackberry Jelly 1. Puree the blackberries: Use a blender or a masher to puree the blackberries. If desired, you can reserve a few whole blackberries for decoration. 2. Cook the mixture: Place the pureed blackberries in a saucepan, add the sugar and water, and simmer over low heat. 3. Add the cornstarch: Finally, dissolve the cornstarch in a little cold water and add it to the blackberry mixture, stirring well. Cook for a few minutes until it thickens. 4. Cool: Allow the jelly to cool to room temperature. Step 5: Assembling the Cake 1. For assembly: Place the cooled sponge back in the baking pan. 2. Add the white cream: Pour the white cream over the sponge and level it with a spatula. 3. Add the jelly: Evenly distribute the blackberry jelly over the white cream. 4. Add the brown cream: Finally, pour the brown cream on top, ensuring it's even. 5. Final cooling: Cover the cake with plastic wrap and refrigerate for 3 hours. Step 6: Glazing and Serving 1. Prepare the glaze: Melt the dark chocolate over a double boiler and let it cool slightly. 2. Add the glaze: Pour the chocolate glaze over the cooled cake and smooth it out. 3. Portion: Use a wet knife to slice the cake for clean pieces. 4. Serve: You can decorate each slice with a few whole blackberries or whipped cream for an elegant touch. Practical Tips - Gelatin: Ensure the gelatin is well-hydrated to avoid uneven setting of the cream. - Vegan option: You can replace the mascarpone with a nut-based alternative and use dairy-free chocolate. - Seasonal fruits: Instead of blackberry jelly, you can experiment with other berries like raspberries or blueberries. - Serving: The cake pairs perfectly with Earl Grey tea or flavored coffee, complementing the sweetness of the dessert. Frequently Asked Questions - Can I use a different type of chocolate? Yes, you can use either white or dark chocolate, depending on your preferences. - How long can the cake be stored? The cake can be kept in the fridge for up to 5 days, but it's best enjoyed fresh for the optimal experience. - Can I freeze the cake? Yes, you can freeze the cake, but it's advisable to consume it fresh to enjoy its ideal texture. I hope you enjoy this recipe for white and brown cream cake with blackberry jelly as much as I enjoyed preparing it. May every bite bring you joy and be a celebration of flavors!

Clementine

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