Blackberry cake with diplomat mousse

Name: Blackberry cake with diplomat mousse
Ingredients: 6 eggs; 1/8 teaspoon salt; 12 tablespoons sugar; 6 tablespoons water; 1 teaspoon vanilla extract; 12 tablespoons flour; 1 teaspoon baking powder; 250 ml water; 60 ml orange juice; 4 tablespoons sugar; 1 vial rum essence; 300 g blackberries; 5 tablespoons sugar; 2 sachets vanilla sugar; 50 ml cold water; 10 g gelatin; 350 ml whipping cream 30% fat; 3 egg yolks; 5 tablespoons sugar; 2 sachets vanilla sugar; 1 teaspoon grated orange zest; 1 teaspoon cornstarch; 150 ml milk; 50 ml cold water; 10 g gelatin; 300 ml whipping cream 30% fat; 1 tablespoon sour cream; 300 ml whipping cream 30% fat

Dessert - Blackberry cake with diplomat mousse by Catrinel D. - Recipia

Blackberry cake with diplomat mousse is served cold for birthdays, with soaked sponge and two layers of cream. The tart blackberries and orange cream make a lovely contrast, while the sponge stays soft after a night in the fridge. For the blackberries, I choose ripe, fragrant ones that are still firm. Prep: 75 minutes. Cook: 44 minutes. Rest: 8 hours. Total time: 9 hours and 59 minutes. Servings: 20. Approximately 270 kcal and 5 g protein per serving.

Ingredients

For the sponge

6 eggs
1/8 teaspoon salt
12 tablespoons sugar
6 tablespoons water
1 teaspoon vanilla extract
12 tablespoons flour
1 teaspoon baking powder

For the syrup

250 ml water
60 ml orange juice
4 tablespoons sugar
1 vial rum essence

For the blackberry mousse

300 g blackberries
5 tablespoons sugar
2 sachets vanilla sugar
50 ml cold water
10 g gelatin
350 ml whipping cream 30% fat

For the diplomat mousse

3 egg yolks
5 tablespoons sugar
2 sachets vanilla sugar
1 teaspoon grated orange zest
1 teaspoon cornstarch
150 ml milk
50 ml cold water
10 g gelatin
300 ml whipping cream 30% fat
1 tablespoon sour cream

For decorating

300 ml whipping cream 30% fat

Preparation

1. Heat the oven to 180°C. Separate the eggs, beat the whites with the salt, then gradually add the sugar and beat until stiff peaks form. Fold in the water, egg yolks and vanilla, then the flour mixed with the baking powder, in 2-3 batches, using a spatula. 2. Pour the batter into a 35 × 25 cm pan lined with parchment paper. Bake for 25 minutes, until golden and springy to the touch. Leave to cool, then cut into two layers. 3. Bring the water, sugar and orange juice to a boil and simmer for 4-5 minutes, until the sugar dissolves. Leave the syrup to cool, then add the rum essence. 4. Cook the blackberries with the sugar and vanilla sugar for 5-6 minutes, until softened. Blend them, strain the purée through a sieve and leave to cool. Bloom the gelatin in the cold water, melt it and stir it into the purée. 5. Beat the cream for the blackberry mousse until stiff, then fold in the cooled purée. Mix until smooth. 6. Beat the egg yolks with the sugar, vanilla sugar, orange zest and cornstarch. Gradually pour in the milk, then put the mixture over low heat and stir constantly for 7 minutes, until thickened. Leave the custard to cool slightly. 7. Bloom the gelatin in the cold water, melt it and stir it into the egg custard while it is still slightly warm. Beat the cream for the diplomat mousse with the sour cream until stiff, then fold in the egg custard. 8. Place the first sponge layer in a springform pan and soak it with syrup. Spread the blackberry mousse on top, then the diplomat mousse. Add the second layer, soak it with syrup and cover the pan with plastic wrap. 9. Refrigerate the cake for at least 8 hours. Carefully turn it out onto a platter and remove the plastic wrap. Whip the cream for decorating, cover the cake with it and, if you like, add an edible image.

Notes

Keep covered in the fridge for up to 3 days, and you can assemble it the night before. Cut it cold and serve with a cup of black tea. For frozen blackberries, thaw them in a sieve and let the juice drain before cooking. Very ripe fruit may release more liquid, so strain the purée carefully. A 35 × 25 cm pan and a blender are useful here; the cake contains gluten, eggs and dairy.