Blackberry Cake

Cake "Mura" - A Summer Delight

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 2 hours and 50 minutes
Number of servings: 12

I present to you a delicious cake recipe that will take you on a flavor journey and delight you with its aromas. The "Mura" cake, with its fluffy base and velvety blackberry cream, is the perfect dessert for warm summer days or any special occasion. Plus, it’s easy to make and will surely impress anyone who tastes it. Let’s get started!

Recipe History

Berry cakes have always been in high demand due to their sweet and tangy flavor and vibrant colors. Blackberries, with their juicy texture and distinct flavor, have been used in desserts for centuries, appreciated for both their taste and nutritional benefits. This recipe is a modern reinterpretation of a classic dessert, perfect for bringing a touch of freshness to your table.

Ingredients

For the base:
- 6 eggs
- 180 g sugar
- 6 tablespoons flour
- 50 g butter (soft, at room temperature)
- A pinch of salt

For the cream:
- 200 ml liquid cream
- 2 tablespoons sour cream
- 200 ml blackberry syrup (freshly made or store-bought)
- 250 g blackberries (drained from syrup)
- 1 packet (10 g) gelatin

For the blackberry foam:
- 100 ml liquid cream
- 50 ml blackberry syrup

For decoration:
- A handful of ripe blackberries (fresh or frozen)

Step-by-Step Instructions

Step 1: Preparing the Base

1. Beat the egg whites: In a large bowl, add the egg whites from the 6 eggs along with a pinch of salt. Use an electric mixer to beat them until you achieve a stiff, glossy foam. This will ensure a fluffy and airy base.
2. Add the sugar: Continue mixing, gradually adding the 180 g of sugar. Beat until the meringue becomes firm and shiny, which will take a few minutes.
3. Incorporate the yolks: In another bowl, cream the yolks with 50 g of soft butter until they form a creamy mixture. Add the yolk mixture to the meringue, folding gently with a spatula, using light up-and-down motions to preserve the air in the meringue.
4. Add the flour: Gradually incorporate the 6 tablespoons of flour, also using gentle motions to avoid ruining the light texture of the base.
5. Bake the base: Pour the mixture into a baking pan lined with parchment paper. Bake in a preheated oven at 180°C for 20 minutes, until the base is golden and passes the toothpick test. Let it cool in the pan for a few minutes, then transfer it to a rack to cool completely.

Step 2: Preparing the Cream

1. Cook the blackberries: In a saucepan, add 250 g of blackberries along with 200 ml of water and 50 g of sugar. Simmer over low heat for about 30 minutes, stirring occasionally, until the blackberries soften and release their juice. After cooking, strain the mixture through a sieve, keeping the syrup and allowing the blackberries to cool.
2. Prepare the cream: In a bowl, whip 200 ml of liquid cream until firm. While continuing to whip, add the blackberry syrup in a thin stream so that it incorporates evenly. Soak the gelatin in 100 ml of cold water, then melt it in a double boiler. Add the melted gelatin to the whipped cream, mixing well.

Step 3: Assembling the Cake

1. First layer: In a springform pan, place the first half of the base. Pour the blackberry cream on top, spreading it evenly.
2. Add the blackberries: Sprinkle the drained blackberries over the blackberry cream, ensuring they are evenly distributed.
3. Second layer: Place the other half of the base on top and press down gently with your hand. Cover the pan with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the cream to set properly.

Step 4: Preparing the Blackberry Foam

1. Whipping: In another bowl, whip 100 ml of liquid cream until firm. Add 50 ml of blackberry syrup in a thin stream, gently mixing to create a fine blackberry foam.

Step 5: Serving

1. Cutting: Once the cake has set, remove it from the pan and cut it into desired shapes. You can make squares, rectangles, or even smaller slices, depending on your preferences.
2. Decorating: Each slice can be decorated with a portion of blackberry foam, a drizzle of whipped cream, and a few fresh blackberries for an attractive look and a touch of freshness.

Practical Tips

- Choose fresh blackberries: If you have access to fresh blackberries, use them for optimal flavor. You can also use frozen ones, but make sure to let them thaw completely before use.
- Sugar control: Adjust the amount of sugar based on how sweet your blackberries are. If you are using very ripe blackberries, you might need less sugar in the syrup.
- Gelatin: Make sure the gelatin is well-hydrated and melted, otherwise the cream will not have the desired consistency.
- Variations: You can replace blackberries with other berries, such as raspberries or blueberries, to create a varied cake. You can also add a little lemon juice to the blackberry cream for a more pronounced flavor.

Nutritional Benefits

Blackberries are an excellent source of vitamin C, fiber, and antioxidants, beneficial for the immune system and skin health. Additionally, the use of cream and sour cream in the recipe contributes to calcium intake, which is important for bone health.

Calories

A serving of "Mura" cake contains approximately 250-300 calories, depending on the serving size and the ingredients used. It is a healthier choice than many other desserts, thanks to the fresh fruit and the use of natural ingredients.

Frequently Asked Questions

1. Can I use other types of fruit?
Yes, you can experiment with different berries or even peaches or apricots for a different version.

2. How long can I store the cake?
The "Mura" cake can be stored in the refrigerator for 3-4 days, but it is best consumed within the first two days.

3. What is the best way to decorate the cake?
Using fresh fruits and a portion of blackberry foam adds not only an attractive look but also a delicious taste.

4. Can I make the cake a day ahead?
Absolutely! In fact, it is recommended to prepare it a day in advance to allow the flavors to blend and the cream to set perfectly.

I hope you enjoy making this "Mura" cake, and its fresh and delicate taste brings a smile to your face. Bon appétit!

 Ingredients: Base: 6 eggs, 180 g sugar, 6 tablespoons of flour, 50 g butter, a pinch of salt. Cream: 200 ml liquid cream, 2 tablespoons of sour cream, 200 ml blackberry syrup, 250 g blackberries drained from syrup, one packet (10g) of gelatin. Blackberry mousse: 100 ml liquid cream, 50 ml blackberry syrup. Decoration: a handful of ripe blackberries.