Blackberry cake
The blackberry cake with fine cheese cream is a delicacy that impresses not only with its appearance but also with the exuberant taste it offers. This recipe is perfect for warm summer days when the berries are at their peak, bringing a touch of freshness and vitality to each slice. Preparing this cake is a pleasant experience that will make you feel like a true chef.
To begin, you will need the following ingredients: 200 g digestive biscuits, 100 g melted butter, 400 g cottage cheese, 200 g sour cream, 100 g sugar, 3 eggs, 1 teaspoon vanilla essence, and 300 g fresh blackberries. The biscuits are finely crushed and mixed with the melted butter, obtaining a homogeneous mixture. This will form the base of the cake and must be pressed carefully into a baking tray lined with parchment paper, creating an even layer.
Next, in a large bowl, mix the cottage cheese with the sour cream, sugar, eggs, and vanilla essence. It is important that all ingredients are at room temperature for better incorporation. The resulting mixture should be creamy and smooth, without lumps. Then, carefully add the blackberries, which will bring a note of acidity and a vibrant look to the cake.
The cheese and blackberry mixture is poured over the biscuit base, and the tray is placed in a preheated oven at 180 degrees Celsius. Bake for about 45 minutes, or until the cake becomes golden and firm to the touch. It is essential for the cake to cool completely before serving to allow the flavors to develop and achieve a perfect texture.
Served alongside a blackberry sauce or vanilla ice cream, this cake becomes an ideal choice for a refined dessert. Whether you prepare it for a special occasion or simply to indulge at the end of the day, it will surely bring joy and satisfaction. In a world full of heavy desserts, the blackberry cake with fine cheese cream stands out with its lightness and freshness, transforming into a true summer dream. Savor each bite and let yourself be carried away by the delicious flavors of this extraordinary dessert!
The countertop is lined with baking paper in a baking tray. The oven is preheated to 190 degrees C. The eggs are beaten with rum, sugar, and vanilla sugar. The flour mixed with baking powder and cocoa is sifted on top. The dough is placed in the tray and baked for 17-20 minutes. It is turned out and the paper is removed. It is left to cool. Filling: The gelatin is soaked. The cottage cheese is mixed with honey, vanilla sugar, lemon juice, and zest. The gelatin is dissolved and then poured in a thin stream into the cream. When the cream starts to thicken, whipped cream is folded in. Finishing: A metal or cardboard frame is placed around the countertop. The cream is spread over the countertop in the frame. The peeled fruits are placed on top. I didn't have enough blackberries, so I added blueberries as well. The Tort Gelee powder is mixed with 5 tablespoons of cherry juice. The remaining juice is brought to a boil and the Tort Gelee mixture is added. The glaze is gently spooned over the fruits. The cake is refrigerated for at least 2 hours. After 2 hours, the frame is carefully removed. The blackberry cake recipe was proposed by Sava Laura on the culinary forum. Serve the blackberry cake cold.
Ingredients: Ingredients for 18 pieces: Base: 6 eggs, 5 tablespoons rum, 180 g sugar, 200 g buckwheat flour, 2 sachets vanilla sugar, 2 teaspoons baking powder. Filling: 10 g gelatin, 500 g blackberries, 750 g cottage cheese, 5 tablespoons honey, 2 sachets vanilla sugar, juice and zest of 2 lemons, 400 ml whipped cream, 1 sachet Tort Gelee, 250 ml cherry juice.
