Blackberry cake with whipped cream
Blackberry and Whipped Cream Cake – A Spring Delight!
When it comes to desserts that combine the fresh taste of fruits with a fluffy and creamy texture, the blackberry and whipped cream cake certainly holds a special place in the heart of any sweet lover. This recipe is not only simple and quick, but it will also remind you of the warm spring days when the berries are at their peak. So, get ready to enjoy a delicious cake that will surely impress family and friends!
Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 55-60 minutes
Servings: 12
Ingredients
For the cake:
- 4 fresh eggs
- 5 tablespoons of flour
- 5 tablespoons of sugar
- 3 tablespoons of oil
- 250 g blackberries (plus 100 g for decoration)
- 2 teaspoons of lemon juice
- Zest of one lemon
- 2 packets of vanilla sugar
- A pinch of salt
- 2 tablespoons of flour to dust the blackberries
For decoration:
- 300 g whipped cream
- Butter (about the size of a walnut) for greasing the pan
- 2 tablespoons of sugar for greasing the pan
- 2 tablespoons of blackberry syrup (2 tablespoons for each square)
Preparing the cake
1. Preparing the fruits: Start by washing the blackberries well. Place them in a colander and rinse them with cold water. Let them drain completely to avoid excess water in the cake. Once dry, add the 2 tablespoons of flour and gently mix to coat them evenly. This step will help the blackberries not sink to the bottom of the cake during baking.
2. Preparing the batter: In a large bowl, separate the egg yolks from the whites. Start whisking the egg whites at high speed, gradually adding the sugar. Continue whisking for about 10 minutes until you achieve a firm and glossy foam. Then add the egg yolks and continue mixing.
3. Incorporating the dry ingredients: Sift the flour and gradually add it to the egg mixture, folding with a spatula to keep the air in the egg whites. Then, add the oil, lemon juice and zest, salt, and vanilla sugar. Gently mix until everything is well combined and homogenized.
4. Meeting the blackberries: Now, carefully fold the floured blackberries into the batter. Be careful not to crush the blackberries, as you want to maintain that delicious texture in the cake.
5. Preparing the pan: Preheat the oven to 180°C. Grease a baking dish with butter, then sprinkle the sugar evenly on the bottom and sides. This step will create a sweet crust that will add extra flavor to the cake.
6. Baking: Pour the cake batter into the pan, leveling the surface. Place the pan in the preheated oven and let it bake for 30-35 minutes. Check the cake with a toothpick: if it comes out clean, the cake is ready!
7. Cooling and decorating: Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. After it has cooled, cut the cake into squares (approximately 7x7 cm). Decorate the top and sides with whipped cream, and for an attractive look, add fresh blackberries on top and drizzle with blackberry syrup.
Serving suggestions
This blackberry and whipped cream cake is perfect for serving with morning coffee or as a light dessert after a family dinner. A delicious combination of flavors and textures, this dessert can be paired with fruit tea or a glass of fresh lemonade.
Nutritional information
Approximately 250 calories per serving (1 square). The cake provides a good source of vitamin C from the blackberries, and the eggs offer essential proteins. The sunflower oil used in the recipe contributes to healthy fat intake, while the whipped cream adds a creaminess that transforms each bite into an unforgettable experience.
Possible variations
- Alternative fruits: You can replace the blackberries with raspberries, blueberries, or even peach cubes to create a cake with different flavors.
- Gluten-free: Use almond flour or oat flour to adapt the recipe to a gluten-free version.
- Vegan treats: Replace the eggs with a mixture of banana or applesauce and use a plant-based whipped cream to create a vegan version of this cake.
Frequently asked questions
1. Can I use frozen fruit?
Absolutely! Just make sure to let them thaw and drain well before adding them to the batter.
2. Can the cake be made in advance?
Yes! You can keep it in the fridge for 2-3 days, but it’s recommended to add the whipped cream and fresh blackberries before serving to maintain the appearance.
3. How can I avoid a dry cake?
Make sure to respect the baking times and check the cake with a toothpick. If you want a moister result, you can add a few drops of vanilla essence to the batter.
Personal note
This blackberry and whipped cream cake holds a special significance for me as it reminds me of the days spent in my grandmother's garden, where blackberries were always within reach. I hope you enjoy every bite and share this recipe with your loved ones! I would love to know how it turned out for you, so feel free to write me your impressions!
Enjoy cooking and bon appétit!
Ingredients: 4 eggs, 5 tablespoons of flour, 5 tablespoons of sugar, 3 tablespoons of oil, 250 g blackberries, 2 teaspoons of lemon juice, zest of one lemon, 2 packets of vanilla sugar, a pinch of salt, 2 tablespoons of flour for dusting the blackberries, 100 g blackberries for decoration, 300 g whipped cream for garnish, butter the size of a walnut for greasing the pan, 2 tablespoons of sugar for greasing the pan, 2 teaspoons of blackberry syrup for each square.
