Cocoa berry cake

Name: Cocoa berry cake
Ingredients: 900 ml frozen egg whites; 400 g frozen berries; 2 tablespoons powdered sugar; 1 tablespoon (8 g) flour; 1/4 teaspoon salt; 500 g sugar; 3 egg yolks; 8 g vanilla sugar; 500 g flour; 10 g baking powder; 6 tablespoons oil; 2 teaspoons sour cherry extract; 2 tablespoons cocoa powder; 1 tablespoon powdered sugar

Dessert - Cocoa berry cake by Simona P. - Recipia

Cocoa berry cake bakes in two layers, with cocoa at the bottom and frozen berries on top. The egg whites give it an airy crumb, while the berries leave little tart spots in each thick slice. I make sure the egg whites are completely thawed before beating them. Preparation: 25 minutes. Cooking: 60 minutes. Resting: 240 minutes. Total time: 325 minutes. Serves: 20. Approximately 280 kcal and 9 g protein per serving.

Ingredients

900 ml frozen egg whites
400 g frozen berries
2 tablespoons powdered sugar
1 tablespoon (8 g) flour
1/4 teaspoon salt
500 g sugar
3 egg yolks
8 g vanilla sugar
500 g flour
10 g baking powder
6 tablespoons oil
2 teaspoons sour cherry extract
2 tablespoons cocoa powder
1 tablespoon powdered sugar

Preparation

1. Let the egg whites thaw for 3 hours. Put the frozen berries in a sieve and leave them to drain for 15 minutes, without thawing them completely. 2. Sprinkle 2 tablespoons of powdered sugar over the berries, then toss them in 1 tablespoon of flour. 3. Heat the oven to 160°C. Beat the egg whites with 1/4 teaspoon of salt until stiff peaks form, then gradually add the sugar and keep beating until the mixture is glossy. 4. Fold in the egg yolks. Gradually add the vanilla sugar and the flour sifted with the baking powder, then add the oil and sour cherry extract and mix until smooth. 5. Divide the batter in two. Stir the cocoa powder into one half. 6. Line a large baking tray with parchment paper. Pour in the cocoa batter first, then spread the plain batter over it. 7. Scatter the berries over the whole surface and bake the cake for 60 minutes, until a toothpick inserted in the middle comes out clean. 8. Leave it to cool for an hour, then sprinkle 1 tablespoon of powdered sugar over the top.

Notes

It looks a bit like a marble cake, except the berries stay in a layer on top. A mix with lots of currants or raspberries will be tarter than one dominated by blueberries. If the berries have a lot of ice on them, shake off the larger crystals before putting them in the sieve, so too much water doesn’t end up on the surface of the cake. In a tray about 30 × 40 cm, the batter layer is just right for the stated baking time. The middle can seem soft while the cake is hot, so let it cool before cutting. I finished one half with powdered sugar, and topped the other with mascarpone and whipped cream beaten with a little powdered sugar. The batter contains gluten and eggs; the mascarpone and whipped cream topping adds dairy. Serve slices with a cup of black tea, which goes well with the tart berries. Covered and kept in the fridge, it will keep for up to 3 days; the slice is nicer when it isn’t completely cold.