Berry cake
Forest Fruit Cake – Delicious Recipe for Holidays
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 10
The Forest Fruit Cake is a sophisticated dessert, perfect for special occasions or simply to indulge the family. This recipe combines moist and flavorful cake with the sweetness of forest fruits, creating a balance of flavors that will surely impress everyone.
Ingredients:
For the cake:
- 150 g butter at room temperature
- 200 g sugar
- 4 large eggs
- 200 g flour
- 50 g cocoa powder
- 1 packet baking powder (10 g)
- 1 pinch of salt
- 1 teaspoon vanilla extract
For the filling:
- 300 g mixed forest fruits (raspberries, blackberries, blueberries, strawberries)
- 200 g whipped cream
- 100 g powdered sugar
- 1 packet gelatin (10 g)
- 50 ml water
For decoration:
- Fresh forest fruits
- Mint leaves
Instructions:
1. Preheat the oven to 180°C. Prepare a round baking pan with a diameter of 24 cm by lining it with parchment paper.
2. In a large bowl, beat the butter with the sugar until the mixture becomes fluffy and light in color. This is an essential step, as the air incorporated into the butter will make the cake fluffier.
3. Add the eggs one at a time, continuing to mix, ensuring that each egg is fully incorporated before adding the next.
4. In another bowl, mix the flour, cocoa powder, baking powder, and salt. Sift this mixture over the butter and egg mixture. Add the vanilla extract and mix with a spatula, using up-and-down motions to avoid losing air in the mixture.
5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely in the pan before removing.
6. Meanwhile, prepare the filling. In a bowl, combine the forest fruits with the powdered sugar. Let them sit for 10 minutes to release their juice.
7. In another bowl, whip the cream until firm. Meanwhile, dissolve the gelatin in warm water, stirring until completely dissolved.
8. Incorporate the dissolved gelatin into the fruit mixture, then add the whipped cream and gently mix to avoid losing volume.
9. Cut the cooled cake into two equal parts. Place the first part on a serving platter and add half of the fruit filling. Top with the second cake layer and spread the remaining filling on top.
10. Refrigerate the cake for at least 2 hours to set.
11. For decoration, add fresh forest fruits and a few mint leaves on top before serving. This detail will not only look spectacular but will also add a fresh note.
Useful tips:
- You can use frozen forest fruits, but make sure to thaw and drain them well before using.
- The Forest Fruit Cake can be stored in the refrigerator for up to 3 days, but it is best enjoyed within the first 24 hours.
- For a more decadent version, add melted chocolate to the cream filling.
This cake will surely become the star of any festive meal. Enjoy it with a cup of tea or a glass of sweet wine for a perfect culinary experience!
1. I made the cake batter with 9 eggs (there was a little left after making the layers, but better that than not enough), one and a half cups of sugar, one and a half cups of flour, and 3 tablespoons of cocoa. 2. I whipped the egg whites until frothy, then added sugar until it dissolved, added the yolks, and a vial of rum essence (to keep the mixture from becoming too wet). 3. I divided the mixture into 2 bowls, adding cocoa and three-quarters of a cup of flour (minus 2 tablespoons which I replaced with cocoa) in one, and just flour in the other. 4. I gently mixed, filled 2 piping bags with the mixture, drew concentric circles in the baking tray, and baked. This is how they looked after baking (the last layer had a small accident during landing but it wasn't noticeable in the end). 5. I melted 2 bars of chocolate and whipped 800 g of cream. 6. Separately, I made the syrup from one cup of water, sugar to taste, and rum essence. 7. I added about 5 tablespoons of cream to the chocolate and mixed. I also added half a teaspoon of cinnamon which gave it a special aroma. 8. I lightly soaked the layers, put a not-too-thick layer of cream between them, and assembled the cake. 9. On top, I added berries (thawed), over which I poured red Tort Gelly. I covered the edges with cream. I still believe it would have been better covered with chocolate, but I really wanted to try the berry phase and since I didn't have time for another cake, I combined them. Enjoy your meal! The Berry Cake recipe was proposed by T Irina 21734 on the recipe forum.
Ingredients: Base: 9 eggs, 1 1/2 cups sugar, 1 1/2 cups flour, 3 tbsp cocoa, rum essence; Cream: 2 bars chocolate, 800g cream, cinnamon; Syrup: sugar, water, rum essence; Decoration: berries.
