Berries cream cake
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12
A berry custard cake is more than just a dessert; it's an explosion of flavors, a celebration of the season, and a joy for the senses! This cake is perfect for any occasion, from birthdays to anniversaries to festive dinners and get-togethers with friends. Plus, it's an easy recipe, even for those who don't have much experience in the kitchen. Let's venture into the making of this delicious treat!
The history of berry cream cake is intertwined with the culinary traditions of many cultures, which have always celebrated berries as a symbol of summer and joy. Using them in desserts is not only a delicious choice, but also a way to bring a bit of nature to our tables. Now let's get to work!
Ingredients:
For the batter:
- 10 eggs
- 10 tablespoons sugar
- 10 tablespoons flour
- 1 baking powder
For the cream
- 1 kg liquid cream
- 2 sachets of cream hardener
- 300 g berries (blackberries, raspberries, blueberries)
For the icing:
- 100 g household chocolate
- 100 ml whipped cream for the garnish
Prepare the icing:
1. Start by preparing the oven, setting it to 180°C. Make sure you have a cake pan (preferably with a removable bottom) that you line with baking paper. This step is essential to avoid sticking to the top and to make sure you can remove it easily.
2. In a large bowl, separate the egg whites from the yolks. Beat the egg whites with a mixer on high speed until stiff. This step is crucial to ensure an airy texture to the batter.
3. Add the sugar gradually, continuing to mix until the mixture is glossy and stiff. It's a magical moment when the sugar is perfectly incorporated into the egg whites.
4. Begin to add the yolks, one at a time, mixing gently with a spatula so you don't remove the air from the whites.
5. Si sift the flour together with the baking powder, then fold them into the mixture, stirring gently with up and down strokes. This is when the cake will start to take shape.
6. Pour the mixture into the prepared pan and level the surface with a spatula.
7. Bake the cake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and cool completely in the pan.
Making the custard:
1 While the top is cooling, you can start preparing the cream. Beat the liquid cream with a mixer until stiff. It is important to use high-fat cream to get the perfect texture.
2. Add the sachets of whipping cream stiffener and continue to mix until the cream has set.
3. Finally, add the berries, mixing gently with a spatula to preserve the full flavor and texture of these natural delights.
Assembling the cake:
1. Once the top is completely cooled, carefully cut it into two equal parts. You can use a serrated knife to get an even cut.
2. Prepare a simple syrup of water and sugar (1 part water to 1 part sugar, boiled until dissolved) and drizzle over each layer of the cake to make it moist and flavorful.
3. Spread some of the berry cream on the first layer of pastry, then place the second layer on top. Cover the entire surface of the cake with the remaining cream, smoothing it with a spatula.
Prepare the icing:
1. For the glaze, melt the household chocolate in a bain-marie or microwave, stirring constantly to avoid burning. Once melted, add the whipping cream and stir well until smooth.
2. Allow the frosting to cool slightly, then pour it over the cake, allowing it to run slightly over the edges. This will add an elegant and delicious look.
3. You can decorate the cake with additional berries or chocolate flakes for a visually impressive effect.
Serving suggestions:
The berry cream cake is best served cold and is perfect with a cup of tea or coffee. It also pairs well with a sparkling wine or fruit cocktail.
Nutritional benefits:
Berries are rich in antioxidants, vitamins and minerals, contributing to a healthy lifestyle. The whipped cream also adds a touch of deliciousness, but it's best to eat the cake in moderation due to its high calorie content.
Calories:
One serving of berry cream cake contains about 350-400 calories, depending on the amount of whipped cream and fruit used.
Possible variations:
You can experiment with different types of fruit, such as strawberries or peaches, to give the cake a different taste and flavor. You can also replace the whipped cream with Greek yogurt for a healthier alternative.
Frequently asked questions:
1. What type of fruit can I use?
You can use whatever berries you prefer, such as strawberries, blackberries or raspberries. Combining several types will give a varied taste and texture.
2. How can I store the cake?
The cake is best kept in the fridge, covered with cling film, and tastes even better the next day.
3. Can I use gluten-free flour?
Yes, you can replace regular flour with gluten-free flour, but this may affect the final texture of the cake.
Now that you have all the necessary information, all you have to do is get cooking! The berry cream cake is sure to be the star of your meal. Enjoy!
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12
A berry custard cake is more than just a dessert; it's an explosion of flavors, a celebration of the season, and a joy for the senses! This cake is perfect for any occasion, from birthdays to anniversaries to festive dinners and get-togethers with friends. Plus, it's an easy recipe, even for those who don't have much experience in the kitchen. Let's venture into the making of this delicious treat!
The history of berry cream cake is intertwined with the culinary traditions of many cultures, which have always celebrated berries as a symbol of summer and joy. Using them in desserts is not only a delicious choice, but also a way to bring a bit of nature to our tables. Now let's get to work!
Ingredients:
For the batter:
- 10 eggs
- 10 tablespoons sugar
- 10 tablespoons flour
- 1 baking powder
For the cream
- 1 kg liquid cream
- 2 sachets of cream hardener
- 300 g berries (blackberries, raspberries, blueberries)
For the icing:
- 100 g household chocolate
- 100 ml whipped cream for the garnish
Prepare the icing:
1. Start by preparing the oven, setting it to 180°C. Make sure you have a cake pan (preferably with a removable bottom) that you line with baking paper. This step is essential to avoid sticking to the top and to make sure you can remove it easily.
2. In a large bowl, separate the egg whites from the yolks. Beat the egg whites with a mixer on high speed until stiff. This step is crucial to ensure an airy texture to the batter.
3. Add the sugar gradually, continuing to mix until the mixture is glossy and stiff. It's a magical moment when the sugar is perfectly incorporated into the egg whites.
4. Begin to add the yolks, one at a time, mixing gently with a spatula so you don't remove the air from the whites.
5. Si sift the flour together with the baking powder, then fold them into the mixture, stirring gently with up and down strokes. This is when the cake will start to take shape.
6. Pour the mixture into the prepared pan and level the surface with a spatula.
7. Bake the cake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and cool completely in the pan.
Making the custard:
1 While the top is cooling, you can start preparing the cream. Beat the liquid cream with a mixer until stiff. It is important to use high-fat cream to get the perfect texture.
2. Add the sachets of whipping cream stiffener and continue to mix until the cream has set.
3. Finally, add the berries, mixing gently with a spatula to preserve the full flavor and texture of these natural delights.
Assembling the cake:
1. Once the top is completely cooled, carefully cut it into two equal parts. You can use a serrated knife to get an even cut.
2. Prepare a simple syrup of water and sugar (1 part water to 1 part sugar, boiled until dissolved) and drizzle over each layer of the cake to make it moist and flavorful.
3. Spread some of the berry cream on the first layer of pastry, then place the second layer on top. Cover the entire surface of the cake with the remaining cream, smoothing it with a spatula.
Prepare the icing:
1. For the glaze, melt the household chocolate in a bain-marie or microwave, stirring constantly to avoid burning. Once melted, add the whipping cream and stir well until smooth.
2. Allow the frosting to cool slightly, then pour it over the cake, allowing it to run slightly over the edges. This will add an elegant and delicious look.
3. You can decorate the cake with additional berries or chocolate flakes for a visually impressive effect.
Serving suggestions:
The berry cream cake is best served cold and is perfect with a cup of tea or coffee. It also pairs well with a sparkling wine or fruit cocktail.
Nutritional benefits:
Berries are rich in antioxidants, vitamins and minerals, contributing to a healthy lifestyle. The whipped cream also adds a touch of deliciousness, but it's best to eat the cake in moderation due to its high calorie content.
Calories:
One serving of berry cream cake contains about 350-400 calories, depending on the amount of whipped cream and fruit used.
Possible variations:
You can experiment with different types of fruit, such as strawberries or peaches, to give the cake a different taste and flavor. You can also replace the whipped cream with Greek yogurt for a healthier alternative.
Frequently asked questions:
1. What type of fruit can I use?
You can use whatever berries you prefer, such as strawberries, blackberries or raspberries. Combining several types will give a varied taste and texture.
2. How can I store the cake?
The cake is best kept in the fridge, covered with cling film, and tastes even better the next day.
3. Can I use gluten-free flour?
Yes, you can replace regular flour with gluten-free flour, but this may affect the final texture of the cake.
Now that you have all the necessary information, all you have to do is get cooking! The berry cream cake is sure to be the star of your meal. Enjoy!