Blackberry Cake

Blackberry Cake: A Fruity and Refreshing Delight

I invite you to discover the magic of a blackberry cake, a refined and flavorful dessert that will delight any sweet tooth. This recipe features a fluffy sponge, a smooth blackberry cream, and a delicious raspberry syrup. Not only is it an excellent choice for special occasions, but it's also a wonderful way to enjoy the flavors of berries. Let’s get started!

Total Preparation Time: 60 minutes (plus 5 days for raspberry syrup)
Baking Time: 40 minutes
Servings: 12

Ingredients

For the raspberry syrup (prepared 5 days in advance):
- 1 kg fresh raspberries, washed and drained
- 1 kg sugar

For the cake sponge:
- 250 g sugar
- 1 pack (250 g) butter
- 200 ml milk
- 5 eggs
- Zest of one lemon
- 15 tablespoons of flour
- 1 packet of baking powder (10 g)
- 1 packet of vanilla sugar

For the blackberry cream:
- 200 ml heavy cream
- 200 ml liquid whipping cream
- 100 g butter, at room temperature
- 200 g fresh blackberries
- 4-5 tablespoons powdered sugar
- Juice of half a lemon
- Zest of one lemon
- 100 ml raspberry syrup

For decoration and glaze:
- A handful of fresh blackberries (for decoration)
- 1 packet of gelatin (10 g)
- 100 ml raspberry syrup
- 2 tablespoons granulated sugar
- 100 ml water

Step-by-Step Instructions

Step 1: Prepare the Raspberry Syrup

1. In a large jar, gently mix the raspberries with the sugar.
2. Cover the jar and let it sit in a cool place for 4-5 days. This maceration process allows the raspberries to release their juices, turning into a delicious syrup.
3. After this period, strain the mixture through a cheesecloth to obtain a clear syrup. Store it in a sealed container in the fridge until ready to use.

Step 2: Prepare the Cake Sponge

1. In a saucepan, add the butter, milk, and sugar, along with the vanilla sugar. Heat over low heat, stirring occasionally until the sugar is completely dissolved.
2. Meanwhile, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form and set aside in the fridge.
3. Once the milk and butter mixture is smooth and cooled, add the egg yolks, mixing continuously. Add the lemon zest, flour, and baking powder, folding gently.
4. Finally, fold in the beaten egg whites, using a spatula to incorporate them from the bottom up to keep the air in the mixture.
5. Pour the mixture into a cake pan lined with parchment paper and bake at 180 degrees for 40 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the sponge to cool on a wire rack.

Step 3: Prepare the Blackberry Cream

1. Use a blender to puree the washed blackberries. Set aside.
2. In a bowl, beat the butter with the powdered sugar until creamy and fluffy.
3. Add the liquid whipping cream and heavy cream, continuing to mix for 1-2 minutes until the mixture is smooth.
4. Finally, add the lemon zest, lemon juice, raspberry syrup, and pureed blackberries. Blend everything for a maximum of 30 seconds and refrigerate the cream.

Step 4: Assemble the Cake

1. Slice the sponge into three horizontal layers.
2. Prepare the syrup for the layers by mixing the raspberry syrup with lemon juice in equal parts.
3. Soak each layer of sponge with the syrup mixture and fill with blackberry cream. Make sure to cover the sides of the cake with cream as well.
4. Use the reserved whipping cream to smooth the top of the cake and decorate with fresh blackberries, sprinkled with granulated sugar if desired.

Step 5: Glaze

1. In a saucepan, combine the sugar with water and raspberry syrup. Heat over low heat until the sugar is completely dissolved.
2. Once dissolved, remove the saucepan from heat and add the gelatin, stirring constantly until fully dissolved.
3. Pour the glaze over the cake and refrigerate for a few hours or, ideally, overnight.

Serving Suggestions

This blackberry cake is served cold, cut into generous slices. You can accompany each serving with a scoop of vanilla ice cream or a raspberry sauce for an extra burst of flavor. It’s perfect to enjoy alongside a cup of tea or coffee, turning into a true delight for the senses.

Tips and Variations

- If you want to add extra texture, you can incorporate pecans or toasted hazelnuts into the blackberry cream.
- For a lighter version, you can use a sponge cake that will absorb the syrup better.
- Instead of blackberries, feel free to experiment with other berries like raspberries or blueberries for a different twist.

Nutritional Benefits

This blackberry cake is not only delicious but also healthy! Blackberries are rich in antioxidants, vitamins, and minerals, contributing to improved heart health and bolstering the immune system. Additionally, the butter and cream provide a source of healthy fats essential for a balanced diet.

Frequently Asked Questions

- Can I use frozen fruit? Yes, frozen fruit is a good alternative, but make sure to thaw and drain it well before using.
- How can I reduce the sugar in the recipe? You can replace sugar with a natural sweetener, but keep in mind that this may affect the final texture of the cake.
- How long can the cake be stored? The cake can be kept in the fridge for up to 3-4 days, although it is best when served fresh.

Now that you have all the necessary details, all that’s left is to get cooking and enjoy this delicious masterpiece! The blackberry cake is sure to become a favorite in your home, bringing joy and sweetness in every slice. Happy cooking!