Berry cake

Berry Cake - A Delight That's Easy to Make

Preparation time: 30 minutes
Baking time: 45-50 minutes
Total time: 2 hours and 30 minutes (including cooling)
Number of servings: 12

Introduction

In a world full of sophisticated desserts, the berry cake remains a classic choice loved by everyone. This cake not only looks spectacular, but its sweet and tangy flavor, combined with a soft and creamy texture, makes it a true indulgence. From special occasions to gatherings with friends, this cake is versatile and easy to make, perfect for any time of the day.

Ingredients
*For the base:*
- 4 fresh eggs
- 200 g unsalted butter, at room temperature
- 100 g granulated sugar
- A pinch of salt
- 350 g all-purpose flour
- 10 g baking powder
- 1-2 teaspoons vanilla extract

*For the cream:*
- 700 ml heavy cream, well chilled
- 10 g gelatin
- 250 g powdered sugar
- 1 tablespoon lemon juice
- 250 g mixed berries (raspberries, blueberries, blackberries)

*For decoration:*
- 250 g mixed berries (for topping)
- 100 g chocolate (for shaving)
- Cocoa powder (for garnish)
- 1 packet Dr. Oetker Transparent Tort - Gelee

*Simple Syrup (optional):*
- 1 cup water
- 1 cup sugar
- 1 teaspoon vanilla extract

Preparing the Base

1. Preparing the ingredients: Start by preheating the oven to 180°C. Ensure all ingredients are at room temperature for even mixing.

2. Mixing butter and eggs: In a large bowl, add the butter and eggs. Use an electric mixer to beat them together at medium speed until the mixture is creamy and light in color.

3. Adding sugar: Gradually add the sugar, continuing to beat until fully dissolved. This step is important for a fluffy base.

4. Sifting dry ingredients: In another bowl, sift the flour, salt, and baking powder. This will help eliminate lumps and aerate the flour.

5. Combining ingredients: Gradually add the flour mixture to the wet mixture, mixing with a spatula or the mixer at a lower speed until well combined.

6. Transferring to the pan: Grease a round cake pan with butter and line it with parchment paper. Pour the batter into the pan and level the surface with a spatula.

7. Baking: Bake the base in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Preparing the Cream

8. Preparing the gelatin: Soak the gelatin in 100 ml of cold water for 5-10 minutes. Then, heat it gently in a pan, stirring constantly until fully dissolved. Be careful not to boil it, as this will cause it to lose its properties.

9. Whipping the cream: In a large bowl, whip the cream with the powdered sugar and a tablespoon of lemon juice until it becomes firm. It is important for the cream to be well chilled to whip properly.

10. Combining ingredients: Add the dissolved gelatin to the whipped cream, gently folding with a spatula. Finally, add the mixed berries and carefully mix to keep them intact.

Assembling the Cake

11. Cutting the base: Once the base has completely cooled, trim the top to create an even surface. Divide the base into two equal parts.

12. Preparing the syrup (optional): If you want a moister cake, prepare the syrup from water, sugar, and vanilla extract. Boil the mixture for 5 minutes, then let it cool.

13. Soaking the layers: Place the first layer on a serving platter, soak it with half of the prepared syrup, then add half of the cream.

14. Adding the second layer: Place the second layer on top and repeat the process with the syrup and cream.

15. Cooling the cake: Cover the cake with plastic wrap and refrigerate for at least 2 hours, ideally overnight.

Decorating the Cake

16. Final assembly: Remove the cake from the refrigerator and decorate with the remaining mixed berries. Prepare the Tort - Gelee according to the package instructions and carefully pour it over the berries.

17. Finishing touches: Shave the chocolate and sprinkle it over the cake, followed by a dusting of cocoa for an elegant look.

Serving

The cake can be served plain, but it is also delicious alongside vanilla ice cream or caramel sauce. This combination adds a creamy texture and a sweet note that will delight your taste buds.

Practical Tips

- Use fresh eggs for a fluffier base.
- You can substitute the mixed berries with other favorite fruits, such as peaches or strawberries, to vary the flavor.
- Ensure that the ingredients are at room temperature before starting preparation for a smooth mixture.
- If you don’t have gelatin, you can use an agar-agar substitute, but follow the package instructions for dosing.

Nutritional Benefits

This berry cake not only offers a wonderful taste but also nutritional benefits. Berries are rich in antioxidants, vitamin C, and fiber, contributing to a healthy diet. Additionally, cream and butter provide a source of fats, but it is essential to consume this dessert in moderation.

Frequently Asked Questions

1. Can I use another type of flour?
Yes, you can use whole wheat or gluten-free flour, but the texture and flavor will vary.

2. How can I store the cake?
The cake stores well in the refrigerator, covered, for 3-4 days.

3. Can I prepare the cake a day in advance?
It is recommended to prepare it a day in advance to allow the flavors to meld.

4. What drinks pair well with the cake?
Fresh lemonade or fruit tea will perfectly complement the sweetness of the cake.

I hope you enjoy this recipe and delight your family and friends with a wonderful berry cake. Enjoy your meal!

 Ingredients: Base: 4 eggs, 200 g butter, 100 g sugar, a pinch of salt, 350 g flour, 10 g baking powder, 1-2 teaspoons vanilla extract. Cream: 700 ml whipped cream, 10 g gelatin, 250 g powdered sugar, one tablespoon lemon juice, 250 g berries. Decoration: 250 g berries, 100 g chocolate, cocoa powder for decoration, 1 packet of Dr. Oetker transparent gel for cake. Optional syrup: one cup water, one cup sugar, 1 teaspoon vanilla extract.

 Tags:  berry cake