Blackberry cream cake

Blackberry Cream Cake: a delicacy that combines the fluffy texture of the cake with the intense flavor of blackberries, complemented by a hint of chocolate that gives it an elegant appearance and an irresistible taste. This recipe is perfect for any occasion, from birthdays to gatherings with friends. Let’s embark on the journey of making this refined cake, step by step.

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Servings: 12

Ingredients

For the cake base:
- 8 eggs
- 200 g sugar
- 200 g flour
- 30 g cocoa powder
- 3 tablespoons Nutella
- 1 teaspoon baking powder
- 200 ml oil
- 50 ml milk
- rum essence

For the blackberry cream:
- 500 g frozen blackberries
- 100 g powdered sugar
- 300 ml whipping cream
- 200 ml plant-based cream
- 2 packets of gelatin
- 100 ml coconut milk

For decoration:
- 1 bar of dark chocolate
- 100 ml plant-based cream

Preparation

Step 1: Preparing the cake base

1. Separating the eggs: Start by separating the egg whites from the yolks. It’s essential that the bowl for the egg whites is clean and dry, as any trace of fat can prevent the whites from whipping properly.

2. Whipping the egg whites: In a large bowl, add the egg whites along with a pinch of salt. Use an electric mixer to beat them on high speed until frothy and doubled in volume. Gradually add the sugar, continuing to mix until you achieve a glossy and firm meringue.

3. Mixing the yolks: In another bowl, combine the yolks with the oil, milk, and Nutella. Mix well until the mixture is smooth.

4. Sifting the dry ingredients: Sift the flour together with the cocoa powder and baking powder. This will help prevent lumps in the batter.

5. Combining the ingredients: Gradually add the dry ingredient mixture to the bowl with the yolks, gently folding to avoid losing air. Then, carefully fold in the whipped egg whites using a spatula and an upward motion.

6. Baking the cake: Pour the mixture into a baking pan lined with parchment paper (32 cm x 22 cm). Bake in a preheated oven at 180°C for 30-35 minutes or until a toothpick comes out clean. Once baked, allow it to cool completely.

Step 2: Preparing the blackberry cream

1. Making the blackberry sauce: In a saucepan, add the frozen blackberries, sugar, and coconut milk. Cook over medium heat, stirring continuously until the blackberries break down and form a sauce. Allow it to cool to room temperature.

2. Whipping the cream: In a separate bowl, whip the whipping cream and plant-based cream until firm.

3. Incorporating the gelatin: Prepare the gelatin according to the package instructions. Add the cooled gelatin to the blackberry sauce, stirring continuously to prevent lumps. Then, gently fold the blackberry sauce into the whipped cream.

4. Chilling the cream: Let the cream chill in the refrigerator for 10 minutes to thicken slightly.

Step 3: Assembling the cake

1. Layering: In the pan where you baked the cake, place the first layer of cake and lightly soak it with a syrup made of water and sugar, if desired. Add half of the blackberry cream, leveling it evenly. Place the second layer of cake, soak it, and add the remaining cream.

2. Refrigerating: Cover the cake with plastic wrap and refrigerate for a few hours, preferably overnight. This step is crucial for allowing the flavors to meld and achieving the perfect texture.

Step 4: Decorating the cake

1. Melting the chocolate: Heat the plant-based cream in a saucepan over low heat and add the pieces of dark chocolate, stirring until completely melted.

2. Decorating: Once the cake has cooled and set, pour the melted chocolate over the top and let it cool.

3. Serving: Cut the cake into squares and serve with a dollop of cream or a handful of fresh blackberries for an extra burst of flavor.

Helpful tips:

- Blackberries: If you don’t have frozen blackberries, you can use fresh ones, but make sure they are ripe and sweet.
- Gelatin: Be sure to follow the instructions on the gelatin package to achieve the perfect cream consistency.
- Customization: You can add a bit of vanilla extract to the cream for extra flavor or substitute the blackberries with other berries.

Nutritional benefits:

Blackberry cream cake is a delicious and relatively healthy option, thanks to the antioxidant-rich fruit. Blackberries are an excellent source of vitamins C and K, and the combination of cream and whipped cream provides a pleasant balance between creaminess and fluffiness. Additionally, Nutella adds a dose of chocolate that enhances your mood!

Frequently asked questions:

- Can I substitute Nutella with another chocolate spread?
Yes, you can use any chocolate spread you prefer, but make sure it has a similar consistency.

- How can I make the cake less sweet?
You can reduce the amount of sugar in the cake and cream, adjusting the proportions to taste.

- Can the cake be frozen?
Yes, the cake can be frozen, but it is recommended to enjoy it fresh for the best flavors.

This blackberry cream cake recipe not only offers an unforgettable culinary experience but also delightful moments of enjoyment with loved ones. Prepare it with love and savor every bite!