Cake / heart with blackberry mousse and crunch

Heart-shaped cake with blackberry mousse and crunch

Who doesn't love a cake that is both delicious and spectacular? Today I will reveal the recipe for a delightful heart-shaped cake, filled with a refined blackberry mousse and a crispy crunch, perfect for special occasions or simply to pamper your loved ones. This dessert is not only a treat for the taste buds but also a true visual feast.

Preparation time:
- Preparation: 45 minutes
- Baking: 25 minutes
- Total: 1 hour and 10 minutes
- Servings: 10-12 servings

Ingredients

For the base:
- 5 eggs
- 2 tablespoons oil
- 1 tablespoon water
- 7 tablespoons sugar
- 1 packet vanilla sugar
- 7 tablespoons flour
- 1 teaspoon baking powder

For the blackberry mousse:
- 500 g frozen blackberries (preferably large and juicy)
- 4 tablespoons sugar
- 1 packet gelatin
- 200 ml whipped cream

For the diplomat cream:
- 3 eggs
- 120 g sugar
- 1 packet vanilla sugar
- 1 tablespoon flour
- Zest of one lemon
- 300 ml milk
- 1 packet gelatin
- 300 ml whipped cream
- 1 can pineapple compote

For the crunch:
- 150 g sugar
- 150 g nuts (ground or coarsely chopped)

Preparing the base

1. Beat the eggs: In a large bowl, add the egg yolks, water, oil, sugar, vanilla sugar, and lemon zest. Beat with a mixer until the mixture becomes frothy and the sugar completely dissolves.

2. Add dry ingredients: Sift the flour together with the baking powder and gradually incorporate them into the egg mixture, mixing gently with a spatula from top to bottom.

3. Beat the egg whites: In another bowl, beat the egg whites until stiff peaks form. This step is essential for giving the base a fluffy texture. Gently fold the beaten egg whites into the batter.

4. Bake the base: Pour the batter into the cake pan (preferably a springform pan) and bake in a preheated oven at 180°C for 25 minutes. Test with a toothpick – if it comes out clean, the base is ready. Let it cool completely.

Preparing the blackberry mousse

1. Prepare the blackberries: In a saucepan, add the frozen blackberries and sugar. Cook on low heat until the blackberries release their juice and form a syrup.

2. Puree the blackberries: Use a blender or a masher to turn the blackberries into a fine puree, being careful to remove the large seeds.

3. Hydrate the gelatin: In a cup, add the gelatin to hydrate in a little pineapple compote juice.

4. Heat the puree: Heat the blackberry puree until just about to boil, then remove from heat. Add the hydrated gelatin and stir until completely dissolved. Let it cool slightly.

5. Whip the cream: In a separate bowl, whip the cream until it becomes firm. Gently fold the blackberry puree into the whipped cream until well combined.

Preparing the diplomat cream

1. Hydrate the gelatin: As with the mousse, hydrate the gelatin in the compote syrup.

2. Separate the eggs: Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form.

3. Prepare the cream: In a saucepan, mix the yolks with sugar, vanilla sugar, flour, lemon zest, and milk. Cook on low heat, stirring constantly, until thickened.

4. Add the gelatin: Once the cream is ready, remove it from heat and add the hydrated gelatin, mixing well.

5. Incorporate the egg whites: Add the beaten egg whites to the cooled cream (not completely cold), mixing gently.

6. Add the whipped cream: When the cream has cooled sufficiently, fold in the whipped cream.

Assembling the cake

1. Prepare the pan: Place the springform ring on a tray. Cut the base into two equal parts.

2. Layer: Place the first half of the base in the pan, lightly soak with syrup from the pineapple compote. Add the blackberry mousse and level it out.

3. Refrigerate: Place the cake in the refrigerator to set the mousse.

4. Add the diplomat cream: Remove the cake from the refrigerator, add the diplomat cream, placing the pieces of pineapple from the compote on top.

5. Finalize: Place the other half of the base, soak it again, then let the cake chill in the refrigerator overnight to set well.

Preparing the crunch

1. Caramelize the sugar: In a saucepan, melt the sugar until it becomes caramel. Add the nuts and stir well.

2. Cool: Pour the mixture onto a tray lined with parchment paper and let it cool completely. Once solidified, break it into small pieces.

Decorating the cake

1. Decorate the cake: Remove the cake from the pan, spread whipped cream on the surface and edges. Sprinkle the crunch around the edges for a crispy and attractive look.

2. Add details: You can create hearts from melted white chocolate and arrange them nicely on top of the cake.

Serving and combinations

This heart-shaped cake with blackberry mousse and crunch is perfect to be served alongside a glass of sparkling wine or a fragrant tea. It is a dessert that will stand out on any occasion, whether it’s an anniversary, a celebration, or simply a moment of indulgence.

Useful tips

- Alternative with other fruits: You can replace the blackberries with raspberries or strawberries to achieve a different mousse.
- For added flavor: Add a few drops of almond essence to the cake batter or mousse for a more intense taste.
- Cooling time: Don’t skip the cooling step! An adequate cooling time is essential for achieving the perfect texture.

Nutritional benefits

Blackberries are rich in antioxidants, vitamin C, and fiber, making them a healthy ingredient. Combined with whipped cream and pineapple from the compote, this cake offers not only a delicious taste but also valuable nutrients.

Frequently asked questions

1. Can I use other types of sugar?
Of course! Brown sugar can add a deeper flavor, and natural sweeteners are an excellent option for those looking to reduce sugar.

2. How can I improve the texture of the mousse?
Make sure the cream is well whipped, but don’t overdo it, as the incorporated air helps the mousse to be light and creamy.

3. How long can the cake be stored in the refrigerator?
The cake can be stored in the refrigerator for 3-4 days, but it is best enjoyed on the day it is made.

With this recipe, you will bring a touch of love and sweetness into the lives of your loved ones. Whether it’s an ordinary day or a special occasion, this cake will always bring joy! Enjoy!

 Ingredients: Base: -5 eggs -2 tablespoons oil -1 tablespoon water -7 tablespoons sugar -1 vanilla sugar -7 tablespoons flour -1 baking powder Mousse de mûre: -500 g frozen blackberries (I bought some giant blackberries from Auchan) -4 tablespoons sugar -1 packet gelatin 200 ml whipped cream Diplomat cream: -3 eggs -120 g sugar -1 packet vanilla sugar -1 tablespoon flour -grated zest of one lemon -300 ml milk -1 packet gelatin -300 ml whipped cream -1 can pineapple compote

 Tags:  cake blackberries crant