Berry Cake

Berry Cake – A Sweet and Refreshing Delight

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 10

Welcome to the world of sweet delights! Today we venture into making a berry cake, a recipe that combines the fresh taste of raspberries and blueberries with a fluffy texture, perfect for any occasion. This cake is not just a treat for the taste buds, but also a work of art that will impress all your guests. Let’s discover together each step, each ingredient, and enjoy the magic of cooking!

A Brief History of Berry Cake

Berry cakes have a long tradition, being appreciated in many cultures for their vibrant flavor and attractive color. These desserts are often associated with the summer season when berries are at their peak, but today they can be enjoyed at any time of the year, thanks to the availability of frozen fruits. Berry cake is perfect for parties, birthdays, or simply to indulge at the end of a tiring day.

Ingredients

For the Base:
- 5 large eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- A pinch of salt
- 1 packet of vanilla sugar
- Zest of one lemon
- 1 teaspoon baking powder

For the Raspberry Cream:
- 1 large plain yogurt (200-300 g)
- 150 g powdered sugar
- 1 packet of Dr. Oetker gelatin
- 200 ml liquid cream
- 100 g fresh or frozen raspberries

For the Blueberry Cream:
- 1 large plain yogurt (200-300 g)
- 150 g powdered sugar
- 1 packet of Dr. Oetker gelatin
- 200 ml liquid cream
- 100 g fresh or frozen blueberries

For the Syrup:
- 1 vial of vanilla essence
- 100 g sugar
- 200 ml warm water

For the Fruit Decoration:
- 200 g raspberries
- 200 g blueberries
- 150 g sugar
- 1 packet of Dr. Oetker red fruit jelly

For Garnishing:
- 200 ml whipped liquid cream

Step 1: Preparing the Base

1. Start by preheating the oven to 180°C.
2. In a large bowl, beat the 5 eggs with a pinch of salt using an electric mixer. Continue mixing until the mixture doubles in volume and becomes frothy.
3. Gradually add the 5 tablespoons of sugar and the flavors: vanilla sugar and lemon zest. Keep mixing until the sugar crystals are no longer felt.
4. In another bowl, mix the flour with the baking powder. Gradually add the flour mixture to the egg mixture, gently folding with a spatula or wooden spoon to avoid losing air from the eggs.
5. Line a baking tray with parchment paper and pour in the batter. Bake for 25 minutes or until the surface turns brown and passes the toothpick test.

Step 2: Preparing the Raspberry Cream

1. Start by hydrating the gelatin. Place 1 packet of gelatin in 5 tablespoons of cold water. If using frozen fruits, you can use the juice released after thawing.
2. In a bowl, mix the yogurt with the powdered sugar until smooth.
3. Heat the hydrated gelatin either in the microwave or on a bain-marie, without boiling it, until it becomes liquid. Gradually add it to the yogurt mixture, stirring constantly.
4. Place the bowl with the cream in the refrigerator to cool slightly while you whip the cream. Whip the liquid cream until firm and gradually fold it into the yogurt cream. Finally, gently incorporate the raspberries.

Step 3: Assembling the Cake

1. Once the base has cooled, cut it in half horizontally.
2. Place the first layer of the base in a springform pan. Soak the base using a brush or a spoon with the syrup made from warm water, sugar, and vanilla essence.
3. Add the raspberry cream on top of the first layer of the base.
4. Prepare the blueberry cream in the same way as the raspberry cream and pour it around the edges of the pan, being careful not to mix it with the raspberry cream.
5. Place the second layer of the base on top, soak it, and leave the cake in the refrigerator for a few hours.

Step 4: Preparing the Fruit Decoration

1. In a saucepan, mix the raspberries and blueberries with the sugar and simmer gently until softened, then remove from heat.
2. Sprinkle the jelly on top and mix well. Pour the fruit mixture over the cake and leave it again in the refrigerator until it sets.
3. Once the jelly has set, carefully remove the springform ring and decorate the cake with whipped cream, as desired.

Helpful Tips

- Using Fresh vs. Frozen Fruits: If using frozen fruits, make sure to thaw them completely and drain any excess water to avoid diluting the mixture.
- Customization: You can add a splash of orange or lemon zest to the yogurt cream for an extra touch of freshness.
- Serving: This cake is perfect served alongside a scoop of vanilla ice cream or a refreshing drink, such as a fruit cocktail.
- Calories and Nutritional Benefits: A serving of berry cake has approximately 300-350 calories, and berries are rich in antioxidants, vitamins, and minerals, benefiting the immune system and heart health.

Frequently Asked Questions

1. Can I use other fruits for this cake? Yes, you can experiment with other berries, such as blackberries or strawberries, depending on your preferences.
2. How can I make the cake less sweet? You can reduce the amount of sugar in the creams or use unsweetened natural yogurt.
3. What if I don’t have gelatin? You can use a plant-based gelatin substitute, such as agar-agar, but make sure to follow the correct preparation instructions.

Personal Note

This berry cake is one of my favorite recipes, not only for its wonderful taste but also for the way it brings family and friends together around the table. The memories created around this cake are as sweet as the first bite. I hope this recipe brings just as much joy to your home!

Enjoy making this cake and don’t forget to share the result with your loved ones! Bon appétit!

 Ingredients: For the Base: -5 eggs -5 tablespoons sugar -5 tablespoons flour -a pinch of salt -1 packet vanilla sugar -lemon zest -1 teaspoon baking powder. For the Raspberry Cream: -1 large plain yogurt (200/300 gr) -150 gr powdered sugar -1 packet Dr. Oetker gelatin -200 ml liquid cream. -100 gr raspberries. For the Blueberry Cream: -1 large plain yogurt (200/300 gr) -150 gr powdered sugar -1 packet Dr. Oetker gelatin. -200 ml liquid cream. -100 gr blueberries. For the Syrup: -1 vial vanilla essence -100 gr sugar -200 ml lukewarm water. For the Fruit Decoration: -200 gr raspberries -200 gr blueberries -150 gr sugar -1 packet red jelly (Dr. Oetker). For Garnishing: Whipped cream from 200 ml liquid cream.