Cake with a meringue base and forest fruit cream

Cake with Pound Cake Base and Berry Cream - A Holiday Delight

Total Preparation Time: 1 hour 30 minutes
Preparation Time: 30 minutes
Baking Time: 1 hour
Servings: 8

Who doesn’t remember the joyful moments spent around a table, with a delicious cake to delight our senses? This recipe for a cake with a pound cake base and berry cream was inspired by a simple need to use leftover egg whites, but it has evolved into a wonderful dessert that can become the star of any special occasion. With a fluffy texture and fresh taste, this cake will bring smiles to the faces of your loved ones.

Additionally, our cake is an excellent choice for those looking to add a health boost to their diet, thanks to the antioxidant-rich berries. Let’s begin our culinary adventure!

Ingredients

For the Pound Cake:
- 1 cup of egg whites (approximately 6-8 egg whites)
- 1 cup of sugar
- 1 cup of flour
- 100 g walnuts (preferably ground or coarsely chopped)
- 100 ml oil
- 2 tablespoons of cocoa
- 100 g dark chocolate (cut into cubes)

For the Berry Cream:
- 1 liter of liquid cream
- 6 tablespoons of sugar
- 500 g frozen berries (raspberries, blackberries, blueberries, etc.)

For the Syrup:
- Natural fruit juice (from fresh fruits or compote)

For Decoration:
- Grated dark chocolate
- Chocolate molds (optional)
- Whipped cream from the filling mixture

Nutritional Information
Serving: 1 slice
Approximate Calories: 350-400 kcal
Benefits: Berries are an excellent source of vitamins, minerals, and antioxidants, beneficial for heart health and maintaining a healthy weight.

Step-by-Step Instructions

Step 1: Preparing the Pound Cake Base

1. Prepare the egg whites: In a large bowl, beat the egg whites with an electric mixer until frothy. It’s important that the bowl is clean and dry to allow the egg whites to whip properly.

2. Add the sugar: Once the egg whites have started to stiffen, gradually add the sugar, continuing to beat until stiff peaks form.

3. Incorporate the oil: Using a spatula, add the oil and gently mix, being careful not to deflate the egg whites.

4. Add the flour: Sift the flour over the mixture in three batches, mixing with a silicone spatula or wooden spoon to keep the air in the mixture.

5. Incorporate the walnuts: Add the chopped walnuts, mixing gently to distribute them evenly.

6. Prepare the pan: Grease a round baking pan with oil and line it with parchment paper.

7. Divide the mixture: Pour 1/3 of the pound cake mixture into the pan. In the remaining mixture, add cocoa and mix well.

8. Add the chocolate: Place the cubed chocolate into the white batter, then carefully pour the cocoa mixture over it.

9. Bake: Place the pan in the preheated oven at 180°C (350°F) for about 45-60 minutes. Do the toothpick test to check if it’s baked.

Step 2: Preparing the Cream

1. Whip the cream: In a large bowl, whip the liquid cream with the sugar until it becomes firm. This will form the delicious base for your cream.

2. Add the berries: Gently fold the frozen berries into the whipped cream, being careful not to crush them too much.

Step 3: Assembling the Cake

1. Cool the layers: After baking, let the cake cool completely in the pan. Then, remove it and cut it in half.

2. Soak the layers: Use the desired fruit juice to soak each layer, ensuring it absorbs well.

3. Fill the cake: Between the two layers, add some of the berry cream and spread it evenly.

4. Finish with cream: Cover the cake with the remaining berry cream, giving it a beautiful shape.

5. Decorate: If desired, melt the chocolate in a double boiler and use a piping bag to decorate the top of the cake. Grate dark chocolate on top for an elegant look.

6. Chill: Let the cake chill in the refrigerator for a few hours to set well before serving.

Serving Suggestions

Serve the cake with a glass of sparkling wine or fruit tea to complete the experience. Additionally, a scoop of vanilla ice cream alongside a slice of cake will make the dessert even more special.

Possible Variations

- Add other fruits: You can use mango or peaches instead of berries to create a different flavor combination.
- Chocolate ice cream: Try adding chocolate ice cream between the layers for a more decadent taste.

Frequently Asked Questions

1. Can I use whole eggs instead of egg whites?
I do not recommend it, as the texture of the layers will change and will not be as fluffy.

2. How can I make this cake gluten-free?
Substitute the flour with a gluten-free alternative, such as almond or rice flour.

3. What other fruits can I use in the cream?
Fresh fruits like strawberries or kiwi are excellent for adding a touch of freshness.

4. How long can the cake be stored?
The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap.

5. Is it suitable for vegans?
This recipe is not vegan, but you can replace animal-derived ingredients with plant-based alternatives.

We wish you happy cooking and hope you enjoy this cake with a pound cake base and berry cream! Bon appétit!

 Ingredients: For the chek: 1 cup of egg whites 1 cup of sugar 1 cup of flour 100 g walnuts 100 g oil 2 tablespoons cocoa 100 g dark chocolate For the cream: 1 liter of liquid cream 6 tablespoons of sugar 500 g frozen berries For the syrup: fruit juice of your choice (natural fruits) For decoration: grated dark chocolate chocolate shapes cream from the filling composition

 Tags:  cake berry cake