Cool cake with blueberries and raspberries

Refreshing Blueberry and Raspberry Cake

If you're looking for a refined yet light dessert to cool you down on warm days, you've found the perfect recipe! This refreshing blueberry and raspberry cake combines the delicate flavors of berries with the soft, creamy texture of pudding, creating an ideal balance of tastes and aromas. It's the perfect dessert to impress your guests or simply to treat yourself after a long day.

Total preparation time: 2 hours (including cooling time)
Servings: 12

Ingredients:

For the berries:
- 250 g frozen raspberries
- 250 g frozen blueberries
- 3 tablespoons powdered sugar

For the cake base:
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons flour
- 1 packet baking powder
- a pinch of fine salt
- vanilla extract

For the filling:
- 1 packet vanilla pudding (or strawberry, according to preference)
- Whipped cream in a can for decoration

Preparation:

1. Preparing the berries: Start by thawing the berries. Place the raspberries and blueberries in a larger sieve, then sprinkle them with the 3 tablespoons of powdered sugar. Gently mix with your hand to distribute the sugar evenly. Set the sieve over a large bowl, making sure it doesn't touch the bottom of the bowl, to allow the syrup to drain. Set the berries aside, but not in the fridge. After about an hour, they will thaw and release a delicious syrup that you'll use later.

2. Preparing the cake base: Preheat the oven to 200 degrees Celsius. Separate the egg whites from the yolks. Beat the yolks with 4 tablespoons of sugar until creamy and fluffy. In another bowl, beat the egg whites until frothy, adding vanilla extract for extra flavor. Carefully pour the beaten egg whites over the yolk mixture and gently fold to avoid losing the air in the egg whites.

3. Completing the cake batter: Sift the flour along with the baking powder and salt, then gradually add them to the egg mixture. Use a whisk to gently mix until you achieve a homogeneous batter. Pour the mixture into a round cake pan lined with parchment paper and bake for 15-20 minutes or until the cake turns golden and passes the toothpick test.

4. Preparing the pudding: While the cake is baking, prepare the pudding according to the package instructions, then let it cool. It's important not to stir the pudding too much after it starts cooling to avoid crystal formation.

5. Assembling the cake: Once the cake has cooled, invert it onto a serving platter and slice it in half horizontally. Pour half of the syrup released by the berries over the first half of the cake, followed by half of the pudding. Carefully sprinkle about 3/4 of the berries, gently pressing them into the pudding to secure them. Cover with the other half of the cake, poking it in several places with a fork to allow the syrup to soak in.

6. Decorating the cake: Pour the remaining berry syrup on top and spread the rest of the pudding over it. Arrange the remaining berries on top, concentrating them in the center. Decorate the cake with whipped cream, creating a barrier of whipped cream around the berries for a more appealing look.

7. Cooling the cake: It's recommended to refrigerate the cake for at least a day to allow the flavors to meld. This step is essential for achieving the perfect texture and intense flavor.

Practical tips:
- If you don't have frozen berries, you can use fresh fruits, but make sure to wash them thoroughly and remove the seeds.
- For a less sweet version, you can reduce the amount of sugar or use a natural substitute like honey or maple syrup.
- This recipe can be adapted using other fruits, such as peaches or strawberries, depending on the season and your preferences.

Nutritional benefits:
Berries are rich in antioxidants, vitamin C, and fiber, making them excellent for the immune system and digestion. This refreshing cake is a healthier choice with a lower sugar content compared to other desserts, allowing you to enjoy a treat without worrying about calories.

Frequently asked questions:
- Can I use other types of pudding?
Yes, you can experiment with chocolate pudding or other favorite flavors to adapt the recipe to your tastes.
- How can I turn this cake into a vegan dessert?
You can replace the eggs with a mixture of flaxseeds and water, and for the pudding, choose a plant-based version.

Perfect serving:
This refreshing cake pairs wonderfully with a cup of aromatic coffee or iced green tea. It can be an ideal dessert for parties or gatherings with friends, bringing a touch of freshness to any season.

So, get ready to be swept away by the wave of flavors and textures of this refreshing blueberry and raspberry cake. Not only is it delicious, but it will surely become a staple recipe in your culinary repertoire. Enjoy!

 Ingredients: 250g raspberries (frozen) 250g blueberries (frozen) 3 tablespoons powdered sugar 4 eggs 4 tablespoons flour 4 tablespoons sugar 1 packet baking powder a pinch of fine salt vanilla essence one packet of vanilla/strawberry pudding (I used vanilla this time) whipped cream in a tube for decoration

 Tags:  cake cake berries raspberry blueberries pudding vanilla strawberries whipped cream cool