Blackberry cake with milk cream
Blackberry and Milk Cream Cake - A Delicacy Made with Love
The history of the cake is one full of flavor and creativity, with deep roots in the cuisine of many cultures. Each cake tells a story, and the one we will prepare together today is a true declaration of love. This blackberry cake, with two types of sponge and a delicate cream, has been made with much love for a special occasion, but it can be enjoyed anytime. Perfect for those who want to impress with a delicious and elegant dessert, this recipe is easy to follow, and the result will surely please everyone.
Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 8
Ingredients
For Sponge I:
- 5 large eggs
- 2 tablespoons cold water
- 5 tablespoons sugar
- 6 tablespoons flour
- 10 g baking powder
- a pinch of salt
- 1 teaspoon vanilla extract
For Sponge II:
- 3 large eggs
- 3 tablespoons sugar
- 3 tablespoons coconut (flakes)
- 1 tablespoon flour
- 5 g baking powder
- a pinch of salt
For Cream:
- 3 tablespoons cornstarch
- 500 ml milk
- 1 vanilla pod
- 4 tablespoons sugar
- 200 ml whipped cream
Extra:
- 1 jar of blackberries (330 ml) or 200 g frozen blackberries
Detailed Instructions
Sponge I
1. Preparing the Ingredients: Start by separating the egg whites from the yolks. Ensure that the bowl in which you will beat the egg whites is clean and dry to achieve a stable foam.
2. Beat the egg whites: In a large bowl, add the egg whites, sugar, and a pinch of salt. Use an electric mixer to beat the mixture until it forms stiff peaks.
3. Incorporate the dry ingredients: Add half of the flour, the vanilla extract, and the cold water. Gently fold with a spatula, being careful not to deflate the foam.
4. Finalization: Add the remaining flour and baking powder and mix until homogeneous.
5. Baking: Pour the mixture into a detachable-bottom baking pan (20 cm diameter) and bake in a preheated oven at 170-180 degrees Celsius for 20-25 minutes, or until a toothpick comes out clean. When done, remove it and let it cool.
Sponge II
1. Preparing Sponge II: After Sponge I has cooled and is removed from the pan, use the same pan to bake the second sponge.
2. Mix the ingredients: In a bowl, mix the coconut with a tablespoon of flour and the baking powder. Beat the egg whites with the sugar and a pinch of salt until they form stiff peaks, similar to what you did for Sponge I.
3. Incorporation: Add the coconut mixture to the egg white foam, gently folding to avoid losing air in the mixture.
4. Baking: Pour the mixture into the pan and bake for 20-25 minutes. Check with a toothpick before removing from the oven.
Cream
1. Preparation: In a saucepan, mix the cornstarch with sugar and the seeds from the vanilla pod. Gradually add the milk, stirring constantly to prevent lumps.
2. Boiling: Place the mixture over low heat and stir continuously until it thickens like a pudding. Once the cream is ready, let it cool. If you want to cool it faster, you can place the saucepan in a bowl of cold water.
3. Adding the whipped cream: Whip the cream until firm and, when the cream is completely cooled, carefully fold in the whipped cream.
Assembling the Cake
1. Preparing the Sponges: Cut Sponge I in half. Place the first half on a platter and soak it with a third of the blackberry compote juice (or with syrup made from water, sugar, and flavorings if using frozen blackberries).
2. Cream Layer: Add 1/3 of the cream over the first half of the sponge, leveling it well. Place half of the drained blackberries on top.
3. Second Sponge: Place Sponge II with coconut, soak it, add the remaining cream, and the rest of the blackberries.
4. Finalization: Place the last half of the sponge on top, soak it, and add the remaining cream. Level it well and refrigerate the cake for at least 2 hours to set the cream.
5. Decoration: Once the cream has set, you can decorate the cake with fresh blackberries or coconut flakes for a special appearance.
Suggestions and Variations
This blackberry cake can be customized according to your preferences. You can replace the blackberries with other berries such as raspberries or blueberries, or you can add a chocolate note by incorporating some chocolate chips into the cream.
Calories and Nutritional Benefits
This cake is a delicious choice for a dessert, but it's important to be mindful of the caloric intake. A serving of cake (approximately 150g) contains about 350-400 calories, and the nutritional benefits come from the berries, which are rich in antioxidants and vitamins.
Frequently Asked Questions
1. Can I use other types of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture and taste may vary.
2. How can I store the cake?
The cake keeps well in the refrigerator, covered, for 3-4 days.
3. Is this cake suitable for vegans?
You can adapt the recipe using substitutes for eggs and plant-based cream.
Serving
This cake is best served cold, alongside a fragrant tea or good coffee. You can add a scoop of vanilla ice cream for a delicious contrast.
I hope this recipe inspires you to make a blackberry cake that will delight the hearts of your loved ones, just as it did for me. Cooking is an art form, and each recipe is an opportunity to create beautiful moments. Enjoy!
Ingredients: For Cake Base I: 5 eggs, 2 tablespoons cold water, 5 tablespoons sugar, 6 tablespoons flour, 10 g baking powder, a pinch of salt, 1 teaspoon vanilla extract. For Cake Base II: 3 eggs, 3 tablespoons sugar, 3 tablespoons coconut, 1 tablespoon flour, 5 g baking powder, a pinch of salt. For the Cream: 3 tablespoons cornstarch, 500 ml milk, 1 vanilla pod, 4 tablespoons sugar, 200 ml whipped cream. Extra: 1 jar of blackberries (330 ml) or 200 g frozen blackberries.
