Walnut cake with blackberry jam (sugar-free)

Walnut and Blackberry Jam Cake (Sugar-Free)

In a world where sweets often seem to be full of sugar, this walnut and blackberry jam cake, with no added sugar, offers you a delicious and healthy alternative. It’s perfect for a special occasion or simply to indulge yourself on an ordinary day. This recipe combines the rich flavors of walnuts with the natural sweetness of blackberries, creating a dessert that not only satisfies your sweet tooth but also cares for your health. Let’s venture together into making this delicious cake!

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour and 30 minutes (including rising)
Number of servings: 10

Ingredients:

For the layers:
- 470 g wheat flour (type 000)
- 1 teaspoon baking powder
- 10 g fresh yeast
- 50 g vegetable shortening
- 90 g soft unsalted butter (82% fat)
- 50 g organic coconut oil
- 200 g full-fat yogurt (homemade)
- 1/4 teaspoon salt
- 20 g additional flour (optional, for adjustment)

For the cream with sour cream and walnuts:
- 600 g sour cream (20% fat)
- 200 g ground walnuts
- 100 g blackberry jam, sugar-free
- 80 g vegetable shortening (grape molasses)
- 3 teaspoons coconut flour/cornstarch

For decoration:
- 80 g sour cream (20% fat)
- 80 g mascarpone
- 1 teaspoon powdered sugar/sweetener (optional)
- 1-2 tablespoons blackberry jam, sugar-free

Preparation:

1. Preheat the oven: Start by preheating the oven to 200 degrees Celsius. It’s important to have the oven well heated to achieve fluffy and well-baked cake layers.

2. Prepare the dough for the layers: In a large bowl, sift the flour. Add the baking powder, yeast (undissolved), cold shortening, soft butter, coconut oil, cold yogurt, and salt. Use a spoon to mix the ingredients, then knead with your hands. Continue kneading until you obtain a homogeneous dough. If the dough is sticky, you can add the 20 g of additional flour.

3. Let the dough rise: Cover the dough with plastic wrap and let it rise for one hour in a warm place. This step is essential for achieving fluffy layers, so don’t skip it!

4. Form the layers: Once the dough has risen, divide it into two equal portions. On a floured surface, roll out each portion to a thickness of 0.5-0.8 cm. You can cut the layers according to the shape of the pan in which you plan to assemble the cake. If you prefer, you can also cut the layers after baking.

5. Bake the layers: Place the layers in a baking tray lined with parchment paper and bake them in the preheated oven for 10-15 minutes or until golden. Make sure to watch them closely, as baking time may vary depending on your oven.

6. Prepare the cream with sour cream and walnuts: In a bowl, combine the sour cream, ground walnuts, blackberry jam, shortening, and coconut flour. Mix well until you obtain a homogeneous cream. This cream is rich and delicious, adding extra flavor to your cake.

7. Assemble the cake: Once the layers have cooled, start assembling the cake. Place the first layer on a platter, spread a generous portion of the sour cream and walnut cream, and then repeat the process with the other layers. Finally, cover the cake with the remaining cream.

8. Decorate the cake: In another bowl, combine the sour cream, mascarpone, and powdered sugar (if using). Whip gently until it becomes a fluffy cream. Spread this cream over the surface of the cake and decorate with blackberry jam for an appealing look.

Serving and suggestions:

To achieve a perfect culinary experience, serve the cake with a warm herbal tea or a fragrant coffee. This walnut and blackberry jam cake pairs perfectly with vanilla ice cream or some fresh fruits. You can also try adding some slices of banana or fresh strawberries for an extra touch of freshness.

Nutritional benefits:

This cake is a healthy option due to its ingredients. Walnuts are rich in omega-3 fatty acids, proteins, and antioxidants, while yogurt adds calcium and probiotics. The sugar-free blackberry jam provides a natural sweet taste, minimizing caloric intake.

Possible variations:

If you want to try a different version, you can replace the blackberries with other berries or peaches, and the walnut can be substituted with almonds or hazelnuts. Experiment with flavors by adding a bit of vanilla extract or cinnamon to the sour cream for an extra flavor boost.

Frequently asked questions:

1. Can I use whole wheat flour instead of white flour?
Yes, but make sure to adjust the liquid amounts, as whole wheat flour absorbs more water.

2. What is the best way to store the cake?
Keep it in the refrigerator in an airtight container to maintain its freshness.

3. Is it possible to freeze the cake?
Yes, you can freeze the cake in portions, but it is recommended not to apply the cream on top before thawing.

This walnut and blackberry jam cake, sugar-free, is not only a healthy dessert but also an excellent way to spend time in the kitchen, experimenting with natural ingredients. We wish you much success in preparing this delicacy and encourage you to share the result with your loved ones!

 Ingredients: Dough sheets: 470 g wheat flour (type 000) 1 teaspoon baking powder 10 g fresh yeast 50 g unsalted soft butter (82% fat) 50 g organic coconut oil 200 g full-fat yogurt (homemade) 1/4 tsp salt Cream of sour cream and walnut 600 g sour cream (20% fat, I used Pilos) 200 g ground walnut 100 g blackberry jam, sugar-free 80 g grape molasses 3 tsp coconut flour/starch Decoration: 80 g sour cream (20% fat) 80 g mascarpone 1 tsp powdered sugar/sweetener (optional) 1-2 tablespoons blackberry jam, sugar-free