Berry cake

Since the day my old mixer broke and I whisked egg whites by hand until my arms trembled for half a day, I learned something: not to hesitate to make cakes with fluffy layers, even if it seems like a lot of work at first. The first time I tried this simple sponge cake combination with refreshing cream and fruits, I added too many frozen fruits directly into the cream, and it all curdled; it was a disaster. But I wanted something fresh, not a butter bomb, so I worked hard to get it right the next time. Luckily, we always have yogurt in the fridge and I keep berries in the freezer just in case I want to make something good.

It takes about two hours in total, but the actual work is around 45 minutes; the rest is cooling. It yields about 10-12 servings, depending on how generous you cut. You don’t need to be a master chef, but a little patience with the sponge and cooling the cream is necessary. It’s not a quick loaf cake, but you don’t need lab equipment either.

I make this cake for a very simple reason: it’s always requested at family gatherings. Everyone wants something refreshing; no one wants heavy creams or loads of chocolate, especially when it’s hot outside or after a big meal. Plus, it works with any fruits I have in the freezer. It’s also great if you don’t have fresh fruits, and if you get a craving, the season doesn’t matter. I’ve tried it with raspberries, a mix of sour cherries and blackberries; it always turns out with a different flavor, but still delicious. And honestly, with the yogurt cream, if you use good yogurt and natural whipped cream, you can’t go too wrong.

1. The first step: I start with the sponge. I choose eggs that are at room temperature. Seriously, don’t use cold eggs; they’re harder to whip. I separate the yolks and put them in a bowl. Over them, I add two types of sugar: regular and vanilla sugar (if I have it; if not, just regular). With the mixer (now I have a good one again after struggling for years), I beat the yolks with the sugar until they become frothy and increase in volume, just enough to see that they lighten in color. When it looks like a cream, I gradually add the oil, little by little, like making mayonnaise, and mix. I stop beating when it’s incorporated.

2. I mix the flour with the baking powder separately, sift them, then add them to the yolks. Honestly, don’t pour it all at once; add two tablespoons at a time and stir to avoid lumps. The batter will be a bit thick, but that’s how it should be.

3. In another bowl, I beat the egg whites with a pinch of salt until stiff peaks form, to the point where I can turn the bowl upside down and the foam doesn’t fall out. And here’s a tip: if you’re using a mixer, make sure there’s no trace of yolk left, or nothing will whip.

4. I then add the egg whites over the yolk mixture, not all at once, but with a spoon, gently, so it doesn’t deflate, with broad movements. At first, it seems like it won’t come together, but it will homogenize; don’t rush.

5. I pour the batter into a round pan lined with baking paper on the bottom, greasing the sides with a bit of oil. I put it in a preheated oven (about 170-180°C) at medium heat. It takes about 30-35 minutes in my oven, but every oven is different. I check with a toothpick; if it comes out clean, it’s done. Don’t open the oven door in the first 20 minutes, or it will sink. That’s a classic beginner mistake.

6. I take the sponge out, let it sit in the pan for another 5 minutes, then turn it out onto a rack to cool completely. Rushing here is a mistake; if you put the cream on a warm sponge, it will turn to soup.

7. While the sponge cools, I move on to the cream. In a small pot, I put the frozen fruits and sugar. I keep it on low heat, stirring; I’m not in a hurry. They’ll release their juice; no water is needed. When it comes to a boil, I let it simmer for another 2-3 minutes to soften well. I blend them with an immersion blender, but a fork works too if you don’t want to wash the blender.

8. Gelatin: I got confused the first time here. Read the instructions on the package! I soak the gelatin sheets in cold water for about 5 minutes. When they’re ready, I gently squeeze out the water and mix them into the warm fruits, but not hot, or it won’t set. If you’re using powdered gelatin, do the same; add it to water and let it swell. Don’t put gelatin directly on the heat, or it won’t set!

9. Once I mix the gelatin well into the fruits, I let everything cool. It doesn’t need to set completely, just not to be warm when I pour it over the cream.

10. I whip the natural cream well (I always use heavy cream, not vegetable alternatives; it has a different taste). When it’s stiff, I slowly add the yogurt to avoid curdling. I mix carefully, not rushing, then pour in the fruits with gelatin gently in two or three batches. I homogenize everything; it should come out as a light, pink or purple cream, depending on the fruits used.

11. Assembly: I put the sponge back in a springform pan (if you have one; if not, you can improvise with baking paper around the edges). I pour the cream on top, smooth it out, and send it to the fridge for about 4-5 hours to set well. If you have time, it’s better to leave it until the next day.

12. For decoration: I save some fruits, a handful of whipped cream, and maybe a few mint leaves if I’m in the mood for a pretty photo. Everyone has their own inspiration. Sometimes I add a few slices of orange just for color.

If you want to improvise, you can replace some of the yogurt with mascarpone for a creamier texture, but it becomes heavier, so I usually don’t go that route. Many people add more sugar, but I think it’s unnecessary since the fruits already provide sweetness. It pairs well with a glass of prosecco or something sparkling, or with a black coffee, especially in the morning if there’s a slice left from the day before.

If you want to make a big meal menu, you can start with a light salad, some roasted meat, and finish with this cake, and the guests will leave feeling light. Or you can take it to a picnic; it doesn’t melt easily, and you can carry it chilled in a box. If you manage to make it in small molds, like mini-cakes or in glasses, it’s even more impressive.

The berry version is my favorite, but it works perfectly with canned peaches (well-drained and finely chopped), or with mango if you have it. Even with apricots, if you can find good ones. If you want something denser, you can make two thinner layers, adding cream in the middle and on top, but honestly, I prefer a single layer so I don’t have to work too hard.

It’s best eaten after it’s been in the fridge overnight to let the flavors settle. It pairs well with fresh fruits, especially when you find blueberries or raspberries at the market. But it wouldn’t hurt to sprinkle some grated chocolate on top if you’re feeling indulgent. Someone once asked me to put jelly on top, but I don’t complicate things; it’s moist enough without it.

Questions I often get:

1. Can I use powdered gelatin? Yes, but follow the instructions and don’t boil the gelatin; just add it to the warm mixture, not hot. If it doesn’t set, either you didn’t dissolve it completely, or you added it to something too hot.

2. What if I don’t have a mixer? You can use a whisk, but it will take some effort for the egg whites. Be patient. However, if you’re making it for a lot of people, it’s better to borrow a mixer.

3. Can it be made without whipped cream? Strictly speaking, yes, but it will be denser and not as airy. If you want, you can use light cream cheese or just well-drained yogurt, but it won’t be the same.

4. Can I use another type of flour? I prefer all-purpose flour, but I’ve tried whole wheat flour; the sponge is a bit denser, but it works. Don’t try corn flour or exotic flours; the texture won’t be right.

5. How long does it last in the fridge? If you don’t dip the spoon directly into it, it holds up well for 3-4 days. If you leave it uncovered, the sponge will dry out at the edges. Cover it with plastic wrap or a lid, and you’re good.

A slice of this cake has about 220-250 calories if you don’t add a thick layer of whipped cream on top. I’m joking, but seriously, it’s not a calorie bomb; the yogurt and fruits are light, and only the whipped cream adds some fat, but if you use heavy cream and not something ultra-processed, it’s not bad. Most of the calories come from sugar and the sponge, but per serving, it’s not excessive. It has about 7-8g of protein, 28g of carbs, 9-10g of fat, a lot of vitamin C from the fruits, and some calcium from the yogurt. It’s fine for a slice of cake at celebrations or with morning coffee.

Stored in the fridge, it doesn’t change its taste; in fact, it gets better after sitting. If you want to keep it longer, portion it and store it in a sealed container. Don’t freeze it after making it; the texture won’t be the same; it will become mushy. It doesn’t need reheating; it’s eaten cold. If you want to serve it, let it sit for 10 minutes at room temperature so it’s not rock hard.

Ingredients (this is how I use them):

Eggs – the sponge needs to be fluffy; without eggs, you can’t achieve lift. It’s best if they’re at room temperature.

Sugar – provides the structure for the sponge and sweetness for the cream. Both matter, but don’t overdo it.

All-purpose flour – gives the gentle texture to the sponge; don’t use “strong” flour or high-gluten flour.

Baking powder – helps the sponge rise so it doesn’t turn out like a pancake.

Vanilla sugar – adds flavor; otherwise, the sponge is a bit bland.

Oil – makes the sponge softer; don’t skip it.

Frozen fruits (or any frozen fruit) – the main flavor of the cream, plus color.

Natural whipped cream – adds airy texture and rich flavor; don’t substitute with vegetable alternatives if you can help it.

Yogurt – keeps the cream light and fresh; you can choose any fat content you want, but 0% isn’t as creamy.

Gelatin – gives structure to the cream; otherwise, it will be liquid, and you won’t be able to slice it.

Sugar – for the sweetness of the fruit cream; adjust to taste.

The Base: I separated the egg yolks from the whites, beat the yolks well with sugar until they doubled in volume, then added oil, flour, and baking powder, mixing everything well and setting it aside for a moment. I whipped the egg whites into stiff peaks with a pinch of salt and then gradually folded the whites into the yolk mixture using a spoon. I placed the base in the oven until it passed the toothpick test. Once the base was completely cooled, I moved on to the cream: in a pot, I placed the frozen fruits and sugar over low heat and let them simmer. I blended them, then soaked the gelatin in cold water according to the package instructions, and then added it to the pot with the crushed fruits, mixing well to dissolve it, and then chilled the fruits. In a bowl, I whipped the cream until stiff, then added the yogurt and mixed further. I combined this cream with the crushed fruits, homogenized it, and then poured it into the mold over the cake base and refrigerated it for a few hours until the gelatin set everything nicely. I saved some fruits and whipped cream for decoration, and it turned out as you see below :) Enjoy your meal!

 Ingredients: I used for the base: 5 eggs 5 tablespoons sugar 5 tablespoons flour 1 packet baking powder 2 packets vanilla sugar 5 tablespoons oil For the cream: 500g frozen berries 200ml whipped cream 350ml 0% fat yogurt 6 sheets gelatin 200g sugar

 Tags:  berry cake