Happy anniversary recipes, celebrating 3 years since the debut!

Delicious Recipe for Cake with Panna Cotta and Blackberries

Happy anniversary, recipes! To celebrate three years since I embarked on this wonderful culinary journey, I invite you to join me in celebrating with a decadent cake recipe that combines a fluffy base with creamy panna cotta and a blackberry sauce. This cake is not only a treat for the taste buds but also a feast for the eyes! Ready to get started?

Preparation time: 20 minutes
Baking time: 30 minutes
Cooling time: 3 hours
Servings: 8

Ingredients

Base
- 3 fresh eggs
- 100 g sugar
- 4 tablespoons flour
- 3 tablespoons cornstarch
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder

Panna Cotta
- 250 ml milk
- 600 ml sweetened heavy cream
- 250 g fresh or frozen blackberries
- 4 tablespoons sugar
- 3 packets gelatin
- Vanilla extract (optional, for added flavor)
- 30 ml Angelli liqueur or another berry liqueur

Decoration
- 250-300 ml whipped cream

Necessary Utensils
- Mixing bowl
- Cake pan (22-24 cm)
- Saucepan
- Sieve
- Panna cotta dish
- Electric mixer
- Spatula

Step-by-Step Instructions

Step 1: Preparing the Base

1. Prepare the ingredients: Ensure all ingredients are at room temperature. This will help achieve a fluffier texture for the base.

2. Mixing the eggs: In a large bowl, add the eggs and sugar. Use an electric mixer to beat them on low speed at first, then gradually increase the speed. Continue mixing for about 10 minutes until the mixture becomes frothy and the sugar is completely dissolved.

3. Sifting the dry ingredients: In another bowl, sift the flour, cocoa powder, cornstarch, and baking powder. This step is essential to avoid lumps and ensure an even base.

4. Incorporating the ingredients: Add the sifted dry ingredients to the egg and sugar mixture. Use a spatula to gently fold in the ingredients, mixing from the bottom up to avoid losing air in the mixture.

5. Preparing the pan: Grease the cake pan with a thin layer of oil, then dust the bottom with flour. This will prevent the base from sticking.

6. Baking: Pour the batter into the prepared pan and place it in a preheated oven at 180°C (low heat) for about 30 minutes. Do the toothpick test: if it comes out clean, the base is ready!

7. Cooling: Once baked, let the base cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 2: Preparing the Panna Cotta

1. Hydrating the gelatin: In a small bowl, add the gelatin to 50 ml of milk and let it hydrate for 5-10 minutes.

2. Preparing the blackberry sauce: In a saucepan, add the blackberries and 2 tablespoons of sugar. Cook over low heat for 2-3 minutes, gently stirring until the blackberries start to soften. Once they come to a boil, let them cool slightly, then strain them through a sieve to remove the seeds. You will get a rich and flavorful blackberry puree.

3. Preparing the cream: In the same saucepan, add the remaining milk (200 ml) and sugar. Bring to a boil, then simmer for 2 minutes. Add the heavy cream and heat through, but do not let it boil again.

4. Incorporating the gelatin: Once the mixture is warm, add the hydrated gelatin and mix well to combine. If desired, you can also add vanilla extract for extra flavor.

5. Finalizing the panna cotta: Reserve 100 ml of the panna cotta mixture and add the blackberry puree to the rest. Mix well.

6. Pouring into the dish: Line a dish with plastic wrap, ensuring the wrap extends over the edges. Pour the panna cotta mixture into the prepared dish and let it cool at room temperature, then refrigerate to set completely (minimum 2-3 hours).

Step 3: Assembling the Cake

1. Preparing the soaking syrup: Once the panna cotta has set well, prepare a syrup using the 100 ml of the mixture you reserved earlier, adding the Angelli liqueur.

2. Soaking the base: Remove the panna cotta from the refrigerator. Turn the cake base onto a serving platter, then evenly soak it with the prepared syrup.

3. Final assembly: Pour the panna cotta over the soaked cake base and return it to the refrigerator for a few hours to allow all the flavors to meld perfectly.

4. Decorating: Once the cake has cooled and set, whip the remaining cream and decorate the cake as desired. You can add fresh blackberries or grated chocolate for an elegant touch.

Chef's Tip

For an extra burst of flavor, try adding a few fresh mint leaves to the finished cake. This detail not only enhances the visual appeal but also brings a fresh aroma that perfectly complements the sweetness of the blackberries. Additionally, if you want to experiment, you can substitute the blackberries with other berries, such as raspberries or strawberries.

Frequently Asked Questions

1. Can I use a different type of sugar?
Yes, you can use brown sugar or coconut sugar for a more caramelized taste.

2. How can I improve the texture of the cake?
Make sure not to overmix the batter after adding the dry ingredients to keep the air in the mixture.

3. What drinks pair well with this cake?
A semi-dry white wine or prosecco will perfectly complement the sweetness of the cake. Additionally, a cup of green tea or fresh lemonade are excellent choices to balance the flavors.

Conclusion

This cake with panna cotta and blackberries is perfect for any special occasion or simply to treat yourself and your loved ones. With each slice, you will bring a smile to the faces of those who taste it. So, let’s celebrate three years of recipes with a delicious piece of cake! Start your culinary adventure and don’t forget to share your results with us! Happy anniversary, recipes, and let’s enjoy many more delicious dishes together!