Clementine

White and Brown Cream Cake with Blackberry Jelly – A Delicacy for Your Celebrations

On a special day, such as your name day, it’s important to indulge yourself with a dessert that matches the occasion. This recipe for a cake with white and brown cream, complemented by blackberry jelly, will bring a smile to anyone's face, turning any meal into a celebration of taste and joy.

Preparation time: 30 min
Baking time: 35 min
Waiting time: 5 hours
Servings: 12

Ingredients:

For the sponge:
- 5 eggs
- 2 egg whites
- 7 tablespoons of sugar
- 1 packet of cocoa cream

For the white cream:
- 100 g white chocolate
- 250 g mascarpone
- 2 egg yolks
- 2 tablespoons of sugar
- 50 ml liquid cream
- 2 tablespoons of thick sour cream
- 200 ml whipped cream
- 10 g gelatin

For the brown cream:
- 100 g dark chocolate
- 100 ml liquid cream
- 200 ml whipped cream

For the glaze:
- Dark chocolate (Dr. Oetker)

For the blackberry jelly:
- 200 g blackberries
- 50 g sugar
- 100 ml water
- 2 tablespoons cornstarch

A Brief History

Chocolate and berry desserts have a long-standing tradition, cherished by generations. The combination of chocolate with various fruit flavors offers a perfect contrast between sweet and tangy, making each bite an unforgettable experience. The cake you are about to prepare is a celebration of these delicious combinations.

Step by Step

Step 1: Preparing the Sponge
1. Preheat the oven: Start by preheating the oven to 180°C (350°F).
2. Whip the egg whites: In a large bowl, beat the 7 egg whites until stiff peaks form. You can use an electric mixer to make this process easier.
3. Add the sugar: Gradually add the 7 tablespoons of sugar while continuously beating. Continue mixing until the mixture becomes glossy and firm.
4. Incorporate the yolks: Add the 5 egg yolks one at a time, ensuring each is well incorporated before adding the next.
5. Add the cocoa cream: Finally, fold in the packet of cocoa cream gently to avoid deflating the egg whites.
6. Bake the sponge: Pour the mixture into a prepared baking pan lined with parchment paper (20/30 cm) and bake for about 35 minutes. Check for doneness by inserting a toothpick in the center; if it comes out clean, the sponge is ready.
7. Cool: After baking, let the sponge cool completely.

Step 2: Preparing the White Cream
1. Melt the chocolate: Break the white chocolate into small pieces and place it in a bowl over a double boiler, adding the liquid cream. Stir until the chocolate is completely melted.
2. Add the yolks: Remove the chocolate mixture from heat and let it cool slightly, then incorporate the 2 egg yolks and mix well.
3. Hydrate the gelatin: In another bowl, hydrate the gelatin in cold water for 10 minutes.
4. Incorporate the gelatin: Once the chocolate cream has cooled, add the hydrated gelatin and mix well.
5. Add the mascarpone: Fold in the mascarpone until you achieve a smooth mixture.
6. Add the whipped cream: Finally, gently fold in the whipped cream to maintain the airy texture.
7. Cool: Place the cream in the freezer for about 30 minutes.

Step 3: Preparing the Brown Cream
1. Melt the dark chocolate: Break the dark chocolate into pieces and melt it with 100 ml of liquid cream over a double boiler, stirring until smooth.
2. Cool: Allow the cream to cool for 15 minutes.
3. Add the whipped cream: Mix the chocolate cream with the whipped cream until well combined.

Step 4: Preparing the Blackberry Jelly
1. Puree the blackberries: Use a blender or a masher to puree the blackberries. If desired, you can reserve a few whole blackberries for decoration.
2. Cook the mixture: Place the pureed blackberries in a saucepan, add the sugar and water, and simmer over low heat.
3. Add the cornstarch: Finally, dissolve the cornstarch in a little cold water and add it to the blackberry mixture, stirring well. Cook for a few minutes until it thickens.
4. Cool: Allow the jelly to cool to room temperature.

Step 5: Assembling the Cake
1. For assembly: Place the cooled sponge back in the baking pan.
2. Add the white cream: Pour the white cream over the sponge and level it with a spatula.
3. Add the jelly: Evenly distribute the blackberry jelly over the white cream.
4. Add the brown cream: Finally, pour the brown cream on top, ensuring it's even.
5. Final cooling: Cover the cake with plastic wrap and refrigerate for 3 hours.

Step 6: Glazing and Serving
1. Prepare the glaze: Melt the dark chocolate over a double boiler and let it cool slightly.
2. Add the glaze: Pour the chocolate glaze over the cooled cake and smooth it out.
3. Portion: Use a wet knife to slice the cake for clean pieces.
4. Serve: You can decorate each slice with a few whole blackberries or whipped cream for an elegant touch.

Practical Tips
- Gelatin: Ensure the gelatin is well-hydrated to avoid uneven setting of the cream.
- Vegan option: You can replace the mascarpone with a nut-based alternative and use dairy-free chocolate.
- Seasonal fruits: Instead of blackberry jelly, you can experiment with other berries like raspberries or blueberries.
- Serving: The cake pairs perfectly with Earl Grey tea or flavored coffee, complementing the sweetness of the dessert.

Frequently Asked Questions
- Can I use a different type of chocolate? Yes, you can use either white or dark chocolate, depending on your preferences.
- How long can the cake be stored? The cake can be kept in the fridge for up to 5 days, but it's best enjoyed fresh for the optimal experience.
- Can I freeze the cake? Yes, you can freeze the cake, but it's advisable to consume it fresh to enjoy its ideal texture.

I hope you enjoy this recipe for white and brown cream cake with blackberry jelly as much as I enjoyed preparing it. May every bite bring you joy and be a celebration of flavors!

 Ingredients: Base: 5 eggs, 2 egg whites, 7 tablespoons sugar, 1 sachet cocoa cream. White cream: 100 g white chocolate, 250 g mascarpone, 2 egg yolks, 2 tablespoons sugar, 50 ml liquid cream, 2 tablespoons thick sour cream, 200 ml well whipped cream, 10 g gelatin. Brown cream: 100 g dark chocolate, 100 ml liquid cream, 200 ml well whipped cream. Glaze: dark chocolate Dr. Oetker. Blackberry jelly: 200 g blackberries, 50 g sugar, 100 ml water, 2 tablespoons starch.

 Tags:  clementine