Cake with blackberries and blueberries

Blackberry and Blueberry Cake: A Vitamin-Packed Delight

The berry season is a true feast for the taste buds, and this blackberry and blueberry cake is perfect for celebrating nature's abundance! It's a quick and simple dessert to make, full of refined flavors and vibrant colors. Plus, it's an excellent way to enjoy the vitamins offered by these delicious fruits. Let's venture into this captivating recipe!

Preparation Time: 30 minutes
Baking Time: 30 minutes
Total Time: 1 hour
Servings: 10

Ingredients

For the base:
- 4 large eggs
- 4 tablespoons of raw sugar (preferably unrefined for a deeper flavor)
- 4 tablespoons of flour
- 4 tablespoons of quality cocoa powder
- 600 g of blackberries and blueberries (preferably wild for an authentic taste)

For the yogurt cream:
- 900 g of full-fat yogurt (preferably Greek yogurt for a creamier texture)
- 250 g of mascarpone (optional, but recommended for extra creaminess)
- 200 g of powdered sugar
- 2 sachets of gelatin (20 g)

For the syrup:
- 300 ml water
- 4 tablespoons of sugar

For decoration:
- Grated chocolate
- Fresh blackberries and blueberries

Necessary Utensils

- A large bowl
- An electric mixer or a whisk
- A spatula
- A springform pan
- A saucepan for the syrup
- A sieve for washing the fruits

Step-by-Step Instructions

Step 1: Preparing the Base

1. Start by preheating the oven to 180°C. It's essential to have the oven well-heated before putting in the base for even baking.
2. In a large bowl, beat the egg whites until frothy with the mixer. Gradually add the raw sugar, continuing to mix until you get a firm, glossy meringue.
3. Separately, beat the yolks and carefully add them to the egg white mixture. Gently fold to avoid losing air in the mixture.
4. Sift the flour and cocoa powder over the egg mixture and fold in with a spatula using gentle up-and-down movements.
5. Pour the mixture into a baking pan lined with parchment paper and bake for about 30 minutes. Do the toothpick test to ensure the base is properly baked.

Step 2: Preparing the Cream

1. While the base is baking, hydrate the gelatin in 100 ml of cold water. This will ensure a perfect texture for the cream.
2. Boil 300 ml of water with 4 tablespoons of sugar until completely dissolved, then let the syrup cool.
3. Wash the blackberries and blueberries under cold running water, taking care to remove any stems. Here, I prefer not to drain them to keep the juice and flavor.
4. In a bowl, mix the yogurt with mascarpone and powdered sugar. Divide the cream into two bowls: one for the white cream and another for the berry cream.
5. The hydrated gelatin is gently melted in a bain-marie (or in the microwave, being careful not to boil). Divide it into the two bowls of cream, mixing well.

Step 3: Assembling the Cake

1. Once the base has cooled, cut it into two equal parts. Soak each layer with the prepared syrup for a moist and delicious taste.
2. Begin assembling the cake as follows: a layer of soaked base, followed by a layer of white cream, then the berry cream, continuing with another layer of soaked base and finishing with the remaining cream.
3. Cover the cake with plastic wrap and refrigerate, preferably overnight, to allow the flavors to meld.

Step 4: Decorating and Serving

1. The next day, loosen the edges of the cake with a knife or spatula, then gently remove the springform ring.
2. Decorate the cake with fresh blackberries and blueberries, and for an elegant touch, add grated chocolate on top.
3. Serve with a wide smile and enjoy every delicious slice!

Practical Tips

- Choosing the Fruits: Use fresh, seasonal berries. If you can’t find them, you can also use frozen fruits, but make sure they are of high quality.
- Perfect Texture: If you want an even smoother cream, you can blend the yogurt and mascarpone until they become a homogeneous paste.
- Variations: Experiment with other fruits like strawberries or raspberries, or add a bit of vanilla to the yogurt cream for a more complex flavor.
- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a berry sauce.

Nutritional Information

Each slice of cake contains approximately:
- Calories: 350 kcal
- Protein: 8 g
- Fat: 15 g
- Carbohydrates: 45 g

This cake is not only an explosion of flavors but also a good source of vitamins thanks to the berries, which are rich in antioxidants.

Frequently Asked Questions

1. Can I use another type of sweetener? Yes, you can experiment with honey or maple syrup, but adjust the amount to taste.
2. How can I keep the cake fresh for longer? Wrap it well in plastic wrap and store it in the refrigerator. It is recommended to consume it within 3-4 days.
3. Is it possible to make this cake gluten-free? Sure! Replace the flour with a gluten-free option, such as almond or rice flour.

Enjoy every moment of preparing and tasting this blackberry and blueberry cake! The tasty memories created in the kitchen are the most beautiful. Bon appétit!