Layered cake with blackberry and raspberry cream
Layered Cake with Blackberry and Raspberry Cream: A Delicacy for Holidays
On a special day, like my son Samuel's birthday, I thought to offer him a cake worthy of the occasion. Together with my sister-in-law, we created a layered cake full of delicious flavors and vibrant colors to reflect the joy of this moment. The time needed to prepare it is about 2 hours, and the cooling and assembly time takes a few hours. The cake is perfect for 12-14 servings, making it ideal for sharing with family and friends. Let's begin our culinary journey!
Ingredients
For the Cake Layers:
Layer 1:
- 8 eggs
- 400 g sugar
- 260 g flour
- 4 tablespoons oil
- 2 packets vanilla sugar
- Juice of 1 lemon
- 1 cup ground walnuts
Layer 2:
- 4 eggs
- 200 g sugar
- 130 g flour
- 2 tablespoons oil
- 1 packet vanilla sugar
- Juice of 1 lemon
- ½ cup ground walnuts
Layer 3:
- 2 eggs
- 100 g sugar
- 70 g flour
- 1 tablespoon oil
- ½ packet vanilla sugar
- Juice of 1 lemon
- Ground walnuts
For the Raspberry Cream:
- 150 g raspberries
- 500 ml mascarpone
- 500 ml liquid cream
- 200 g powdered sugar
- 3 sheets of gelatin
For the Blackberry Cream:
- 150 g blackberries
- 500 ml mascarpone
- 500 ml liquid cream
- 200 g powdered sugar
- 3 sheets of gelatin
For Decoration:
- Raspberries
- Blackberries
- Whipped cream
- Powdered sugar
- Cocoa
- Dark chocolate
For Soaking:
- Fruit syrup or juice, as preferred
Preparation of the Cake Layers
1. Separating the Eggs: Start by separating the egg whites from the yolks. It's essential to have clean bowls, as any trace of fat can affect the volume of the egg whites.
2. Beating the Egg Whites: Beat the egg whites with a splash of lemon juice until they become frothy. Gradually add the sugar and continue beating until you achieve a glossy meringue.
3. Preparing the Yolks: In another bowl, whisk the yolks with the oil and vanilla sugar until creamy.
4. Combining Ingredients: Gently fold the yolk mixture into the egg white meringue, being careful not to lose air. Then, incorporate the flour and ground walnuts, continuing to mix gently.
5. Baking the Layers: Grease the cake pans with butter and line them with parchment paper. Pour the batter into each pan, ensuring you respect the order of sizes: the first layer will be the largest, followed by a smaller layer, and finally, the smallest. Bake each layer at 180 degrees Celsius for 25-30 minutes, or until the toothpick test is passed (inserting a toothpick in the center of the layer should come out clean).
Preparation of the Cream
1. Raspberry Cream: In a bowl, mix the mascarpone with powdered sugar. Whip the cream separately, then fold it into the mascarpone mixture. Prepare the gelatin according to the package instructions and add it to the raspberry cream. Finally, fold in the crushed raspberries.
2. Blackberry Cream: Follow the same procedure as for the raspberry cream, replacing raspberries with blackberries. This will add a deep berry note to your cake.
Assembling the Cake
1. Soaking the Layers: Once the layers have completely cooled, cut them in half horizontally. Soak each layer with your preferred syrup to add moisture and flavor.
2. Assembling the Cake: Start with the first layer, add a layer of raspberry cream, then place the second layer. Continue with the blackberry cream and the last layer. Repeat the process until all layers are assembled.
3. Covering the Cake: Use whipped cream mixed with cocoa and powdered sugar to cover the cake. Be creative! You can use the remaining blackberry cream to create a beautiful contrast in the middle.
4. Decorating: Use plain whipped cream and cocoa whipped cream to create decorative shapes on the cake. Add fresh blackberries and raspberries on top, then grate dark chocolate for an elegant finish.
5. Refrigerating: Let the cake chill for a few hours, ideally overnight, for the flavors to meld together.
Serving
The layered cake with blackberry and raspberry cream is ideal for serving at special occasions. It can be accompanied by a sweet wine or fresh lemonade. This combination will highlight the fruit flavors and add a touch of freshness.
Practical Tips
- Calories and Nutritional Benefits: This cake, while delicious, is also quite rich in calories due to the sugar and cream. A serving may contain approximately 400-500 calories, but blackberries and raspberries provide nutritional benefits, offering antioxidants and essential vitamins.
- Possible Variations: You can experiment with other berries or even fresh fruits, such as strawberries or blueberries. Replacing part of the sugar with honey or a natural sweetener can add an interesting flavor and reduce the calorie count.
- Frequently Asked Questions:
- Can I use other types of flour? Yes, whole wheat flour can be a healthier option.
- What if I don't have gelatin? You can omit gelatin, but the cream will not have the same firm texture.
- How can I make the cake less sweet? Reduce the amount of sugar in the creams and use more acidic fruits.
Conclusion
This layered cake with blackberry and raspberry cream is more than just a dessert; it's a true experience. Each bite offers an explosion of flavors, and the combination of textures and colors will surely impress any guest. Remember, cooking is about joy, so put your heart into every step, and you'll achieve a truly special result. Enjoy!
The layers: separate the egg whites from the yolks, beat the whites with lemon juice until frothy, then add the sugar. The yolks are mixed well with the oil and vanilla sugar, then all are combined. Gradually add the flour and ground nuts. Grease the molds with butter and line with parchment paper, pour in the mixture, and bake. Finally, perform the toothpick test. Each layer is to preference; the bottom layer should be larger, then a smaller one, and the last one even smaller. After cooling, cut the layers in half, soak them, and place between them the cream thus obtained: mix mascarpone cheese and sugar well with a mixer, then whip the cream and mix it with the mascarpone cream. Add gelatin prepared according to the package instructions and finally add crushed blackberries; do the same for the raspberry cream. Assemble each soaked layer according to preference, then cover with whipped cream mixed with cocoa and powdered sugar. The middle layer is covered with the remaining blackberry cream, and make swirls of plain whipped cream and whipped cream mixed with cocoa, then top with some fruits, and grate dark chocolate over them. Chill for a few hours. Enjoy your meal!
Ingredients: Base 1: 8 eggs 400 g sugar 260 g flour 4 tablespoons oil 2 packets vanilla sugar lemon juice 1 cup ground walnuts Base 2: 4 eggs 200 g sugar 130 g flour 2 tablespoons oil 1 packet vanilla sugar lemon juice 1/2 cup ground walnuts Base 3: 2 eggs 100 g sugar 70 g flour 1 tablespoon oil 1/2 packet vanilla sugar lemon juice ground walnuts Raspberry cream: 150 g raspberries 500 ml mascarpone 500 ml liquid cream 200 g powdered sugar 3 sheets of gelatin Blackberry cream: 150 g blackberries 500 ml mascarpone 500 ml liquid cream 200 g powdered sugar 3 sheets of gelatin For decoration: raspberries blackberries whipped cream powdered sugar cocoa dark chocolate For soaking: can be soaked with any syrup or juice you desire.
