Raspberry and Blackberry Cake

Raspberry and Blackberry Cake: A Summer Delight

Total Time: 1 hour
Preparation Time: 25 minutes
Baking Time: 25-30 minutes
Servings: 12

I invite you to discover one of the most delightful fruit cakes, perfect for warm summer days: the raspberry and blackberry cake! This recipe is a delicious combination of a soft base, juicy fruits, and a fluffy meringue, making it an ideal dessert for any occasion. The tart flavor of raspberries and blackberries is perfectly balanced by the sweetness of the meringue, while the crunchy texture of almond flakes adds a surprising element.

A Brief History: This cake has its roots in the tradition of fruit desserts, which have been appreciated over time for their varied flavors and attractive appearance. Berries like raspberries and blackberries are often associated with the warm season, having an intense flavor and a juiciness that delights the taste buds.

Ingredients:

For the base:
- 6 eggs (preferably fresh)
- 3 tablespoons water (to help emulsify the mixture)
- 150 g sugar (for sweetness and structure)
- 1 pinch of salt (to enhance the flavors)
- 1 packet of vanilla sugar (to add a subtle taste)
- 125 g flour (for the cake base)
- 170 g ground nuts (for a rich texture)

For the filling and meringue:
- 600 g raspberries (fresh or frozen)
- 600 g blackberries (fresh or frozen; you can also use sour cherries or blueberries)
- 80 g raspberry jam (ideal for a concentrated flavor)
- 5 egg whites (fresh, for perfect meringue)
- 180 g sugar (for meringue)
- 1 packet of vanilla sugar (for flavor)
- Zest of one lime (for added freshness)
- 3 tablespoons almond flakes (for decoration)
- Powdered sugar (to sprinkle on top)

Step by Step:

1. Preparing the base: In a large bowl, beat the egg yolks together with the 3 tablespoons of water and 75 g of sugar until you obtain a creamy and light-colored mixture. This step is essential to incorporate the necessary air, which will make the base fluffy.

2. Beating the egg whites: In another bowl, add a pinch of salt to the egg whites and beat them until frothy. Gradually add the remaining sugar, beating until you achieve a firm and glossy meringue. This step will give the cake a light and airy texture.

3. Combining the mixtures: Carefully fold the meringue into the egg yolk mixture using a spatula, with gentle folding motions. Then add the flour and ground nuts, mixing gently until well combined.

4. Baking the base: Pour the mixture into a baking tray lined with parchment paper and level the surface. Bake in a preheated oven at 180°C for about 10-15 minutes, or until the base is lightly golden and passes the toothpick test.

5. Preparing the filling: Once the base has cooled slightly, spread it with the raspberry jam (lightly warmed for easier spreading). Then carefully place the raspberries and blackberries on top, ensuring they are evenly distributed.

6. Preparing the final meringue: Increase the oven temperature to 200°C. In a clean bowl, beat the 5 egg whites with the sugar and vanilla sugar, adding the lime zest. Once the meringue is firm, spread it evenly over the fruits.

7. Decoration: Sprinkle the almond flakes over the meringue. This will not only add a crunchy texture but also enhance the aesthetic appearance of the cake.

8. Finalizing the baking: Put the cake back in the oven for 5-6 minutes, until the meringue turns golden and the almonds brown. Be careful not to leave it too long, as the meringue can become too dry.

9. Cooling and serving: Once baked, let the cake cool completely in the tray. Sprinkle powdered sugar before cutting it into desired shapes.

Practical Tips:
- Ensure that the ingredients are at room temperature, especially the eggs, for a more uniform mixture.
- You can experiment with other berries, such as blueberries or sour cherries, for a different flavor.
- The cake pairs wonderfully with vanilla ice cream or a dollop of cream, adding a creamy contrast to its texture.
- It is ideal for serving at picnics or parties, being easy to transport and portion.

Frequently Asked Questions:
- Can I use frozen fruits? Yes, frozen fruits are an excellent choice. Make sure to let them thaw and drain before using.
- How can I make the meringue more stable? Add a teaspoon of vinegar or cornstarch to the meringue before beating it. This will help stabilize the texture.
- Can the cake be stored? Yes, the cake can be stored in the refrigerator for 2-3 days, but it is best enjoyed fresh.

Nutritional Benefits: This cake is a good source of antioxidants due to the raspberries and blackberries, which can help strengthen the immune system. The nuts provide healthy fats and proteins, while the eggs contribute a significant amount of quality protein.

Try this simple and delicious raspberry and blackberry cake recipe, which will bring a touch of joy to your tables! Whether you enjoy it with loved ones or offer it as a sweet surprise, you can't go wrong. Enjoy!