Blackberry Cake

Blackberry Cake - A Sweet Delight for Unforgettable Moments

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Number of servings: 12

Blackberry cake is a refined and delicious dessert, perfect for enjoying at a festive meal or simply to add a touch of joy to ordinary days. This recipe combines a slightly moist base, a rich blackberry cream, and a sweet syrup, all topped with a tempting jelly. Whether you are an experienced cook or an enthusiastic beginner, this cake will delight your taste buds and impress anyone who tries it.

The history of blackberry cake is lost in the mists of time, but it is known that desserts with berries have been appreciated throughout the centuries due to their enticing flavors and vibrant colors. Blackberries, in particular, are fruits rich in antioxidants, vitamins, and minerals, making them not only a delicious choice but also a healthy one. This dessert is not just a culinary pleasure, but also a way to reconnect with nature through its authentic tastes.

Ingredients for the cake:

*For the base:*
- 7 eggs
- 150 g sugar
- 8 tablespoons flour
- 1 teaspoon baking powder
- 1 packet vanilla sugar
- 1 teaspoon vanilla essence (optional, for an extra flavor)

*For the syrup:*
- 100 g sugar
- 100 ml water
- 1 teaspoon rum essence (for a flavorful note)

*For the cream:*
- 300 g blackberries (or any preferred berries)
- 100 g sugar
- 500 g liquid cream
- 2 packets gelatin (about 20 g)

*For decoration:*
- 2 packets jelly (preferably fruit-flavored)
- Fresh blackberries (for decoration)

Step by Step - Preparing the Blackberry Cake

1. Preparing the bases:
- Start by carefully separating the yolks from the whites. It is important that the bowls used are completely clean and dry; otherwise, the egg whites will not whip properly.
- Mix the yolks with the sugar and vanilla sugar until you obtain a creamy and light-colored mixture. This step is essential for incorporating air into the mixture, which will make the base light and fluffy.
- Gradually add the sifted flour and baking powder to the yolk mixture, gently mixing with a spatula to avoid losing the incorporated air. It is important not to mix too much; otherwise, the base will become dense.
- In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. This is a key technique for achieving a fluffy base. Carefully fold the egg whites into the yolk mixture using a spatula to maintain the airiness.
- Pour the mixture into a baking tray lined with parchment paper and level the surface with a spatula. Bake in a preheated oven at 180°C for 25-30 minutes, until the base is golden and a toothpick inserted in the center comes out clean.

2. Preparing the syrup:
- In a small saucepan, caramelize the sugar over medium heat, stirring constantly, until it turns a golden brown. Be careful with this step, as the sugar can burn quickly.
- When the sugar is caramelized, carefully add the water. Stir continuously until the sugar is completely dissolved. Let the syrup cool and add the rum essence for a refined taste.

3. Preparing the blackberry cream:
- Wash the blackberries well and puree them in a blender or with a fork until you obtain a fine puree. If you prefer a smoother texture, you can strain the puree to remove the seeds.
- Take 4 tablespoons of the obtained puree and heat it over low heat, stirring constantly. When warm, remove from heat and add the hydrated gelatin according to the instructions on the packet. Let the gelatin swell for a few minutes.
- Meanwhile, whip the liquid cream until it becomes firm. Fold the blackberry puree into the cream, mixing carefully to avoid losing volume. Add the dissolved gelatin and mix again.

4. Assembling the cake:
- After the base has completely cooled, cut it into two equal parts. Place the first part of the base in the tray, generously soak it with the cooled syrup.
- Pour 70% of the blackberry cream on top, leveling it with a spatula. Place the second part of the base, soak it, and pour the remaining cream on top.
- Decorate with fresh blackberries and, for an elegant look, pour the jelly prepared according to the instructions on the packet. This will give a tempting shine to your cake.

5. Cooling and serving:
- Let the cake chill in the refrigerator for at least 2-3 hours for the cream to set well. This cooling is essential for obtaining a perfect slice when serving.
- When you are ready to serve, cut the cake with a wet knife to achieve clean and elegant slices.

Practical Tips:
- If you don't have blackberries, you can successfully use other berries such as raspberries, blueberries, or strawberries. This will add a personal touch and a different flavor to the dessert.
- For a sugar-free version, you can use natural sweeteners, but make sure they are suitable for baking.
- The blackberry cake pairs wonderfully with a scoop of vanilla ice cream or a refreshing lemonade, creating a delicious contrast between warm and cold.

Frequently Asked Questions:
- Can I use frozen blackberries? Yes, but make sure to thaw them before using and drain any excess water well.
- How can I enhance the flavor of the cream? You can add a teaspoon of lemon juice for a hint of acidity or a splash of vanilla extract for an extra flavor boost.
- How long does the cake last? In the refrigerator, the cake stays fresh for 3-4 days when covered with plastic wrap.

This blackberry cake is not just a dessert, but a culinary experience that will make you proud of your cooking skills. Enjoy every slice and cherish every moment spent in the kitchen!