Blackberry Cake
To prepare a delicious dessert, we start with the base, an essential element that will support the entire culinary creation. In a large bowl, we add the egg whites and a pinch of salt, then we begin to mix them at high speed until they become frothy. We continue to gradually add the sugar, mixing constantly, until we obtain a stiff and glossy meringue that forms firm peaks. This is the ideal time to take care of the yolks. In another bowl, we beat the yolks with the soft butter, at room temperature, until the mixture becomes creamy and homogeneous. This combination will give the base a soft and flavorful texture.
After obtaining the yolk cream, we carefully incorporate it into the egg white meringue, using a spatula to preserve the air in the meringue. Then, we add the flour in a rain, gently mixing to avoid destroying the light structure of the mixture. We pour the obtained mixture into a baking tray lined with parchment paper and bake in the preheated oven at a moderate temperature for about 20 minutes. When the base is cooked, we remove it from the tray and let it cool completely before cutting it into two equal halves.
Meanwhile, we take care of the filling. In a saucepan, we put 250 g of blackberries together with a cup of sugar and 50 ml of cold water. We let the mixture simmer on low heat for about 30 minutes, stirring occasionally, until the blackberries soften and release their juice. After boiling, we strain the syrup through a sieve, letting it cool.
For the delicious cream, we whip the cream until it becomes firm. We start adding the blackberry syrup in a thin stream, mixing continuously. Meanwhile, we hydrate the gelatin in 100 ml of cold water and then melt it in a bain-marie. We add it to the whipped cream, mixing everything well to obtain a homogeneous composition.
Now, we are ready to assemble the cake. In the square pan with adjustable edges, we place the first half of the base, pour the whipped cream on top, and sprinkle the drained blackberries. We carefully place the other half of the base on top and gently press to unite well. We refrigerate for at least 2 hours, but ideally, we should let it cool overnight.
When we are ready to serve, we cut the cake into portions and decorate each piece with whipped cream enriched with blackberry syrup, and add some fresh fruit on top for extra flavor. Enjoy your meal!
Ingredients: 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 blackberry foam gelatin; 100 ml liquid cream, 50 ml blackberry syrup
