Wild blackberry cake

Name: Wild blackberry cake
Ingredients: 3 large eggs and 2 egg yolks or 6 small eggs; 1/8 teaspoon salt; 6 tablespoons sugar; 3 tablespoons oil; 6 tablespoons flour; 1 packet saffron baking powder; 1 teaspoon turmeric; 150 g sugar; 300 ml water; 1 tablespoon blackberry purée; 300 ml whipping cream; 2 tablespoons sour cream with 40% fat; 200 g icing sugar; 200 g chocolate with 52% cocoa; 300 g blackberries; 20 g gelatin; 100 ml cold water; 100 g blackberries

Dessert - Wild blackberry cake by Domnica P. - Recipia

The sponge and syrup need to cool before you make the cream; the wild blackberry cake then chills until set. The blackberries seemed to tell me, having made it to the city, to buy them; in the yellow sponge, under the chocolate and blackberry cream, they were right. I cut it into narrow squares so everyone gets some sponge and cream. Prep: 35 minutes. Cook: 37 minutes. Rest: 9 hours. Total time: 10 hours and 12 minutes. Servings: 12. About 355 kcal and 6 g protein per serving.

Ingredients

For the sponge

3 large eggs and 2 egg yolks or 6 small eggs
1/8 teaspoon salt
6 tablespoons sugar
3 tablespoons oil
6 tablespoons flour
1 packet saffron baking powder
1 teaspoon turmeric

For the syrup

150 g sugar
300 ml water
1 tablespoon blackberry purée

For the cream

300 ml whipping cream
2 tablespoons sour cream with 40% fat
200 g icing sugar
200 g chocolate with 52% cocoa
300 g blackberries
20 g gelatin
100 ml cold water

For decorating

100 g blackberries

Preparation

1. Separate the eggs if using 3 large eggs and 2 egg yolks; if you choose 6 small eggs, separate them all. Beat the egg whites with 1/8 teaspoon salt until stiff. 2. Beat the egg yolks with 6 tablespoons sugar until the sugar dissolves. Gradually mix in 3 tablespoons oil, then the flour mixed with the saffron baking powder and turmeric. 3. Fold in the egg whites slowly, from the bottom up. Pour the mixture into a 32 x 22 cm pan lined with baking paper and bake at 180°C for 25 minutes, until a skewer comes out clean. 4. For the syrup, caramelize the sugar for 4 minutes, until it turns amber. Carefully add the water and tablespoon of blackberry purée, then simmer for 3 minutes, until the sugar dissolves. 5. Leave the sponge and syrup to cool for 60 minutes. Soak the gelatin in the cold water for 10 minutes. 6. Purée the blackberries for the cream. Put the whipping cream, sour cream, icing sugar, chopped chocolate and blackberry purée in a saucepan. Heat for 5 minutes, stirring until the chocolate melts, without letting the mixture boil. Take the pan off the heat and stir in the soaked gelatin. 7. Line the pan you baked the sponge in with cling film and place the sponge inside. Pour the syrup over it, spread the cream on top and refrigerate the pan for 2 hours, until it starts to set. Decorate with blackberries and chill the pan for another 6 hours, until the next day. 8. Cut the cake into portions and serve cold.

Notes

Ripe, firm blackberries are easier to work with for the purée; very soft ones can release a lot of juice. If there are traces of yolk in the egg whites, they may not whip up firmly and the sponge may be denser. The cake keeps covered in the fridge for up to 3 days. I serve it cold with black tea, like a cream-filled sponge, only in layers. You can replace the blackberries with the same amount of raspberries; the sponge and cream contain eggs, gluten and dairy.