Blackberry and cream cake

I left the cake to cool and the blackberries have drawn moisture into the layers, but I don't find it serious. I often make this combination with two layers, walnut cream, and crunchy krant. It goes well with berries; this time I used frozen blackberries. It takes patience for all the layers to cool down, but the result is a cake with different textures – soft layers, dense cream, a crunchy layer of krant, and a bit of whipped cream on top.

Quick Info

Total time: approximately 3-4 hours (including cooling and assembling)
Preparation time: approximately 1 hour
Baking time: 25-30 minutes/layer
Servings: 16-20 pieces, depending on how you cut
Difficulty: medium
Recipe type: homemade cake, suitable for occasions or when you want something substantial

Ingredients

Layer 1:
3 eggs
80 g flour
90 g sugar
1 tablespoon cocoa
1/2 teaspoon baking powder (with saffron)
approx. 100 g frozen blackberries

Layer 2:
3 eggs
80 g flour
90 g sugar
1 tablespoon cocoa
1/2 teaspoon baking powder (with saffron)
approx. 100 g frozen blackberries

Cream:
200 g butter (minimum 80% fat)
140 g ground walnuts (I leave them a bit larger for texture)
140 g sugar
3 packets vanilla sugar
3 tablespoons cornstarch
200 ml milk

Krant:
150 g sugar
200 g nuts

For decoration:
200 ml vegetable whipped cream (hulala)
1 tablespoon chocolate sauce
2-3 tablespoons crushed krant (for the whipped cream)
the rest of the krant for decoration on top

Preparation Method

1. Layer 1:
Break 3 eggs and separate the whites. Beat the egg whites with a pinch of salt until stiff. When they are firm, gradually add the sugar and mix until a dense meringue forms. Incorporate the yolks, mixing briefly to avoid deflating the meringue.

Mix the flour with cocoa and baking powder. Add them over the meringue and gently fold in with wide movements from bottom to top – to keep the air in. Line a baking tray (22x28 cm) with parchment paper, pour in the mixture, and level it. Sprinkle the frozen blackberries on top. Bake in a preheated oven at 180°C. The layer is done when it passes the toothpick test (usually 25-30 minutes, but check at the end). Remove and let it cool completely.

2. Layer 2:
Do exactly as for the first layer. I haven't noticed any difference if you alternate the order or ingredients; everything stays the same. Let this one cool as well; it’s important that they are not warm when assembling the cake.

3. Krant:
Place the sugar in a small pot with a thick bottom over medium heat. Do not stir; just let the sugar melt evenly. When it has completely liquefied and is golden, add the nuts and stir quickly to coat them well. Pour the mixture onto a greased cutting board (otherwise it will stick). Let it cool. Once hardened, break the krant. I use a hammer – the pieces should not be too small; it’s fine if they remain crunchy.

4. Cream:
Chop the walnuts (I don’t grind them to powder, just in a food processor for texture). In a heat-resistant bowl (stainless steel), mix the walnuts, sugar, vanilla sugar, and cornstarch. Pour 200 ml of hot milk over them. Mix quickly to avoid lumps.

Place the bowl over a double boiler and stir occasionally until the cream thickens (about 10-12 minutes). Let it cool (about 1 hour is sufficient; it needs to be completely cold).

Separately, beat the butter (at room temperature) until creamy and light in color. Incorporate one tablespoon of the cooled walnut cream at a time, mixing after each addition until the cream is well combined.

5. Whipped cream for decoration:
Beat the whipped cream with a mixer until firm. Incorporate one tablespoon of chocolate sauce and 2-3 tablespoons of crushed krant. Keep the rest of the krant for sprinkling on top.

6. Assembly:
Place the first layer on a platter. Spread the walnut cream evenly. Place the second layer on top of the cream, being careful not to press down. Let the cake chill in the refrigerator for 20-30 minutes (or while you prepare the whipped cream) to set.

Remove, spread the whipped cream over the top layer, and level it. Sprinkle the remaining crushed krant on top. Chill the cake for 3-4 hours before cutting – the layers and cream will firm up and slice more easily.

Why I make this recipe often:
I like that it’s not a complicated cake, but you have different textures in each layer. It cuts nicely if you keep it in the fridge. You can vary the fruits; the cream is easy to adapt. It keeps well and doesn’t get soggy quickly.

Tips and Variations

Tips:
Do not put the blackberries directly from the freezer if you have time to let them drain for 5-10 minutes; otherwise, they will release water into the layer. The layers and cream need to be cold when assembling; otherwise, the layers will mix. If the krant hardens too much, break it with a hammer or in a food processor; don’t let it get too small, as the crunchy texture is part of the charm.

Substitutions:
You can use any frozen or fresh berries. If you don’t have vegetable whipped cream, liquid cream can be whipped. The nuts in the cream can also be hazelnuts or almonds, but the texture and flavor will change.

Variations:
You can try replacing the blackberries with raspberries, currants, or sour cherries, but the layer will be wetter. For the cream, you can adjust the sugar if you want it less sweet or add a bit of rum for flavor if you prefer. If you don’t want two layers, you can make a thicker single layer and cut it in half after baking, but it won’t turn out as airy.

Serving Ideas:
Cut into rectangular or square pieces; it goes well with coffee or as a dessert for larger meals. You can sprinkle extra krant or chopped nuts on top before serving.

Frequently Asked Questions:
1. Do the layers need to be completely cold before assembling?
Yes, otherwise the cream melts, and the cake won’t hold its layers well.

2. Can the blackberries be put in the cream?
I don’t recommend it; the cream is quite dense and doesn’t combine well with pieces of fruit. It’s better to keep the fruit only in the layer.

3. Can I use another type of nuts for the krant?
Yes, you can use hazelnuts or almonds, but the taste will be different. Walnuts give a specific flavor.

4. Can the cake be frozen?
I don’t recommend it; the texture of the layers and butter cream doesn’t hold up well after freezing.

5. If I don’t have cornstarch for the cream, what can I substitute?
The simplest substitute is white flour, but the cream won’t come out as smooth. Use half the amount of cornstarch if using flour.

Nutritional Values (estimate):
One serving has approximately 320-350 kcal.
Protein: ~6 g
Carbohydrates: ~32 g
Fat: ~19 g
These are estimates, given the ingredients (nuts, butter, sugar, whipped cream, flour, eggs). It’s a rich cake, not dietetic.

Storage and Reheating:
It keeps in the refrigerator, covered, for up to 4 days. It does not need reheating. If it sits too long at room temperature, the layers may get soggy, but even on the second or third day, it holds up well. Ideally, cut only what you consume to avoid drying out the whipped cream layer on top.

 Ingredients: Base 1: 13 eggs, 80 g flour, 90 g sugar, 1 tablespoon cocoa, 1/2 teaspoon baking powder with saffron, 100 g frozen blackberries. Base 2: 3 eggs, 80 g flour, 90 g sugar, 1 tablespoon cocoa, 1/2 teaspoon baking powder with saffron, 100 g frozen blackberries. Cream: 200 g butter (80% fat), 140 g ground walnuts, 140 g sugar, 3 packets vanilla sugar, 3 tablespoons starch, 200 ml milk. Crunch: 150 g sugar, 200 g walnuts. For decoration: 200 ml whipped cream, 1 tablespoon chocolate sauce.

 Tags:  blackberry cake fruit cake