Blackberry Jam Cake with Meringue – A Sweet Delicacy for Unforgettable Moments
Who doesn't love the enticing aromas of a freshly baked cake? Today we will explore together the recipe for a delicious cake that combines a tender crust with blackberry jam and a fluffy meringue, a perfect choice for any occasion. This cake will not only delight your taste buds but will also bring a touch of nostalgia to every slice.
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12
Necessary ingredients
For the tender crust:
- 200 g butter (preferably at room temperature for better homogenization)
- 100 g brown sugar (for a caramelized taste)
- 400 g flour (sifted, to avoid lumps)
- 4 egg yolks (fresh, for a richer texture)
- 1 packet of bourbon sugar (its intense aroma will add extra flavor)
- 1 packet of baking powder (to help the crust rise)
- 50 ml milk (or plant-based milk, for a lactose-free option)
- Blackberry jam (preferably homemade, for an authentic taste)
For the meringue:
- 4 egg whites (at room temperature, for a more stable foam)
- A pinch of salt (helps stabilize the egg whites)
- 125 g granulated sugar (added gradually for a perfect meringue)
Step by step to a perfect cake
1. Preparing the tender crust: In a large pot, mix the egg yolks with the brown sugar using a whisk or mixer. Continue mixing until you get a smooth and fluffy cream. This is the perfect time to enjoy the fine texture of the mixture, so take your time!
2. Mixing the dry ingredients: In a separate bowl, sift the flour together with the baking powder. This step is essential for obtaining a light and non-sticky crust. Add the cubed butter and knead with your fingertips until the mixture resembles bread crumbs.
3. Combining the ingredients: Incorporate the flour mixture with the egg yolk cream. Gradually add the milk, vanilla essence, and bourbon sugar, homogenizing the composition well. You will notice how the dough becomes more uniform. When it becomes non-sticky, form a ball, wrap it in cling film, and refrigerate for 30 minutes.
4. Preparing for baking: Meanwhile, preheat the oven to 180°C. Cut a baking sheet to the size of your tray and roll out the dough on a lightly floured surface. Place it in the tray, making sure to cover the edges.
5. Adding the blackberry jam: Spread an even layer of blackberry jam over the dough. Make sure it is not too thick, so the cake has a balanced texture and flavor.
6. Preparing the meringue: In a clean, dry bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the granulated sugar, continuing to mix until you achieve a glossy and firm meringue. A trick to check if the meringue is ready: turn the bowl upside down! If it doesn't spill, it's perfect.
7. Finishing the cake: Spread the meringue over the blackberry jam, smoothing it with a spatula. Place the tray in the oven and bake for 25 minutes or until the meringue becomes golden.
8. Cooling and serving: Once baked, let the cake cool in the tray, then carefully transfer it to a wire rack. When serving, dust with vanilla sugar for an extra touch of flavor and appearance.
Frequently asked questions
- Can I use another type of jam? Of course! This recipe is versatile, and you can use plum, raspberry, or any other preferred jam.
- How can I store the cake? You can keep it in an airtight container at room temperature for 2-3 days. If you want to keep it longer, you can freeze it.
- What are the gluten-free options? You can replace wheat flour with a combination of almond flour and coconut flour for a gluten-free version.
Nutritional values (per serving, estimated):
- Calories: 250
- Fat: 12 g
- Carbohydrates: 35 g
- Protein: 4 g
Serving suggestions and combinations
This blackberry jam cake with meringue pairs perfectly with a scoop of vanilla ice cream or a cup of green tea. You can also enjoy it alongside a strong espresso for an interesting contrast between sweet and bitter.
Personal note
I fondly remember summer days when, after a light rain, I would go to the garden to pick ripe blackberries, and their sweet-sour aroma always brought a smile to my face. This cake is a tribute to that moment, and each slice is like a journey back in time. I encourage you to share this recipe with your loved ones and create unforgettable memories around the table.
Enjoy every step of making this cake and don't hesitate to experiment with your favorite flavors! Bon appétit!
Who doesn't love the enticing aromas of a freshly baked cake? Today we will explore together the recipe for a delicious cake that combines a tender crust with blackberry jam and a fluffy meringue, a perfect choice for any occasion. This cake will not only delight your taste buds but will also bring a touch of nostalgia to every slice.
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12
Necessary ingredients
For the tender crust:
- 200 g butter (preferably at room temperature for better homogenization)
- 100 g brown sugar (for a caramelized taste)
- 400 g flour (sifted, to avoid lumps)
- 4 egg yolks (fresh, for a richer texture)
- 1 packet of bourbon sugar (its intense aroma will add extra flavor)
- 1 packet of baking powder (to help the crust rise)
- 50 ml milk (or plant-based milk, for a lactose-free option)
- Blackberry jam (preferably homemade, for an authentic taste)
For the meringue:
- 4 egg whites (at room temperature, for a more stable foam)
- A pinch of salt (helps stabilize the egg whites)
- 125 g granulated sugar (added gradually for a perfect meringue)
Step by step to a perfect cake
1. Preparing the tender crust: In a large pot, mix the egg yolks with the brown sugar using a whisk or mixer. Continue mixing until you get a smooth and fluffy cream. This is the perfect time to enjoy the fine texture of the mixture, so take your time!
2. Mixing the dry ingredients: In a separate bowl, sift the flour together with the baking powder. This step is essential for obtaining a light and non-sticky crust. Add the cubed butter and knead with your fingertips until the mixture resembles bread crumbs.
3. Combining the ingredients: Incorporate the flour mixture with the egg yolk cream. Gradually add the milk, vanilla essence, and bourbon sugar, homogenizing the composition well. You will notice how the dough becomes more uniform. When it becomes non-sticky, form a ball, wrap it in cling film, and refrigerate for 30 minutes.
4. Preparing for baking: Meanwhile, preheat the oven to 180°C. Cut a baking sheet to the size of your tray and roll out the dough on a lightly floured surface. Place it in the tray, making sure to cover the edges.
5. Adding the blackberry jam: Spread an even layer of blackberry jam over the dough. Make sure it is not too thick, so the cake has a balanced texture and flavor.
6. Preparing the meringue: In a clean, dry bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the granulated sugar, continuing to mix until you achieve a glossy and firm meringue. A trick to check if the meringue is ready: turn the bowl upside down! If it doesn't spill, it's perfect.
7. Finishing the cake: Spread the meringue over the blackberry jam, smoothing it with a spatula. Place the tray in the oven and bake for 25 minutes or until the meringue becomes golden.
8. Cooling and serving: Once baked, let the cake cool in the tray, then carefully transfer it to a wire rack. When serving, dust with vanilla sugar for an extra touch of flavor and appearance.
Frequently asked questions
- Can I use another type of jam? Of course! This recipe is versatile, and you can use plum, raspberry, or any other preferred jam.
- How can I store the cake? You can keep it in an airtight container at room temperature for 2-3 days. If you want to keep it longer, you can freeze it.
- What are the gluten-free options? You can replace wheat flour with a combination of almond flour and coconut flour for a gluten-free version.
Nutritional values (per serving, estimated):
- Calories: 250
- Fat: 12 g
- Carbohydrates: 35 g
- Protein: 4 g
Serving suggestions and combinations
This blackberry jam cake with meringue pairs perfectly with a scoop of vanilla ice cream or a cup of green tea. You can also enjoy it alongside a strong espresso for an interesting contrast between sweet and bitter.
Personal note
I fondly remember summer days when, after a light rain, I would go to the garden to pick ripe blackberries, and their sweet-sour aroma always brought a smile to my face. This cake is a tribute to that moment, and each slice is like a journey back in time. I encourage you to share this recipe with your loved ones and create unforgettable memories around the table.
Enjoy every step of making this cake and don't hesitate to experiment with your favorite flavors! Bon appétit!
Ingredients
Shortcrust pastry: 200 g butter, 100 g brown sugar, 400 g flour, 4 egg yolks, one packet of bourbon sugar, vanilla essence, one packet of baking powder, 50 ml milk, blackberry jam (prepared in summer). Meringue: 4 egg whites, a pinch of salt, 125 g granulated sugar.