Blackberry cake with vanilla cream

The blackberry and vanilla cream cake is a delicacy that combines a fluffy texture with an intense fruit flavor and a delicious layer of cream. This recipe is perfect for any occasion, whether it's a gathering with friends or a family celebration. Here’s how you can prepare this quick and simple dessert that will impress everyone. Preparation time: 30 minutes Baking time: 30-35 minutes Total time: 1 hour Number of servings: 12 Ingredients For the base: - 6 eggs (separate the whites from the yolks) - 8 tablespoons of powdered sugar - 7 tablespoons of flour - 7 tablespoons of milk - 30 g oil - 1 teaspoon of baking powder - Flavors (vanilla, lemon zest) - 200 g blackberry jam (or frozen) For the cream: - 2 eggs - 4 tablespoons of sugar - 200 ml milk - 1 tablespoon of flour - 125 g butter (at room temperature) - Grated chocolate for decoration (optional) For the syrup: - 10 g blackberry syrup - 50 g water Preparing the base 1. Separating the eggs: Start by separating the egg whites from the yolks. It is very important that the egg whites are in a clean, dry bowl to whip them effectively. 2. Whipping the egg whites: Beat the egg whites with a mixer on medium speed until they become frothy. Gradually add the 8 tablespoons of powdered sugar, one at a time, continuing to mix until you achieve a firm, shiny meringue. This is key to having a fluffy base. 3. Incorporating the yolks: Add the yolks to the egg white mixture and gently fold with a spatula to avoid losing air from the meringue. 4. Adding the dry ingredients: Sift the flour and baking powder over the mixture, then gently incorporate them using a spatula with an up-and-down motion. This technique helps maintain the air in the mixture. 5. The wet ingredients: Add the milk and oil, continuing to mix carefully until all the flour is well incorporated. The vanilla flavor and lemon zest will add extra taste. 6. Adding the blackberries: Add the blackberry jam (or frozen) to the batter and gently mix to distribute evenly. 7. Baking: Pour the mixture into a greased or lined baking dish (30 cm x 20 cm). Bake in a preheated oven at 180°C for 30-35 minutes. Check if it is baked using the toothpick test: if it comes out clean, the base is ready. Preparing the cream 1. Whipping the eggs: In a bowl, beat the 2 eggs with 4 tablespoons of sugar until frothy. 2. Adding the cream ingredients: Add the milk and tablespoon of flour to the egg mixture and mix well. 3. Cooking in a double boiler: Place the mixture over a double boiler, stirring constantly until it thickens, similar to a pudding. It is essential to keep stirring to avoid lumps. 4. Incorporating the butter: Once the cream has thickened, remove it from the heat and add the whipped butter. Mix well until the butter is completely incorporated. Let the cream cool. Assembling the cake 1. Soaking the base: Once the base has cooled, prepare the syrup from 10 g of blackberry syrup and 50 g of water. Soak the base with the syrup obtained, so it becomes moist and flavorful. 2. Adding the cream: Pour the vanilla cream over the soaked base and smooth it out with a spatula. 3. Decorating: Grate chocolate on top for an elegant look and an extra burst of flavor. Serving For a special serving, cut the cake into squares and place them on a platter. You can decorate with a few fresh blackberries or mint leaves for a pop of color. This cake pairs perfectly with a fragrant tea or a glass of sweet white wine. Useful tips - Fruit variations: If you don’t have blackberries, you can use other berries such as raspberries or blueberries. You can also experiment with fresh or frozen fruits, giving the cake a personal touch. - Meringue care: Make sure the bowl and utensils used for whipping the egg whites are completely dry; otherwise, the meringue will not have the desired consistency. - The cream: If you want a more intense flavor, you can add a teaspoon of vanilla extract to the vanilla cream. - Storage: The cake keeps well in the refrigerator for a few days, but it is best consumed on the day it is made. Nutritional benefits This cake provides a protein boost from the eggs used, as well as vitamins and antioxidants from the blackberries. It is a perfect option for those who want to indulge in a delicious dessert without completely giving up a balanced diet. Frequently asked questions 1. Can I use frozen blackberries? Yes, frozen blackberries are an excellent choice and will provide a delicious flavor to the cake. 2. How can I make the cake less sweet? You can reduce the amount of sugar in the base and cream, adjusting to taste. 3. Can I use another type of oil? Yes, you can use sunflower or canola oil, but avoid oils with strong flavors. 4. What other desserts can I make with blackberries? Blackberries are perfect for tarts, cheesecake, or delicious smoothies. In conclusion, the blackberry and vanilla cream cake is not only a simple and tasty dessert but also an opportunity to experiment in the kitchen. Don't hesitate to put your personal touch on the recipe and enjoy every bite. Enjoy!

Categories

Appetizers

Beverages

Celebrity chefs

Chef in the city

Children

Coffee

Conserve

Cook and smile

Culinary Games

Culinary School

Dessert

Diverse

Doughs and pastries

Drinks

Fish

Healthy Delights

International

Jakob Hausmann

Jam

Jamie Oliver

Meat

Miscellaneous

Over

Pasta/Pizza

Pickles

Plague

Salad

Sandwiches

Sauces

Savory

Season

Sezon

Slow cooking

Soups

Star Recipe

Syrup

Translated

Various

Vegan