Lemon and blackberry cream cake
Lemon and Blackberry Cream Cake: An Unforgettable Delicacy
Do you want to impress with a dessert that combines the freshness of lemon with the sweetness of blackberries? Then this lemon and blackberry cream cake is the perfect choice! It is a refined yet easy-to-make dessert that blends varied textures and delicious flavors. I will present this recipe step by step, with all the necessary details to achieve a spectacular result. Let's get started!
Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour and 30 minutes
Number of servings: 10-12
Ingredients:
For the cake layers (2 pieces):
- 6 egg whites (3 for each layer)
- 6 tablespoons powdered sugar (3 for each layer)
- 4 tablespoons ground walnuts (2 for each layer)
- 4 tablespoons flour (2 for each layer)
- A pinch of salt
For the lemon cream:
- 6 egg yolks
- 250 ml milk
- 3 tablespoons cornstarch
- Zest and juice of one lemon
- 100 g sugar
- 100 ml liquid cream
- 1 teaspoon vanilla extract
- 10 g gelatin
For the blackberry cream:
- 250 g mascarpone
- 250 g blackberries
- 100 ml liquid cream
- 50 ml water
- 100 g sugar
- 10 g gelatin
For the blackberry jelly:
- 200 g blackberries
- 2 tablespoons sugar
- 50 ml water
- 10 g gelatin
- 70 ml water
For decoration:
- 300 ml liquid cream
- 5 tablespoons powdered sugar
Preparation:
Step 1: Preparing the Cake Layers
1. Beat the Egg Whites: In a large bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the powdered sugar, mixing well after each addition until you achieve a glossy and firm meringue.
2. Add Dry Ingredients: In another bowl, mix the ground walnuts with the flour. Gently fold the dry ingredients into the meringue using a spatula and light up-and-down motions to maintain airiness.
3. Preheat the Oven: Preheat the oven to 170°C and line a springform pan with parchment paper.
4. Baking: Pour the mixture into the pan, level the surface, and bake for about 30 minutes, or until the edges are golden. After baking, let it cool on a rack. Repeat the process for the second layer.
Step 2: Preparing the Lemon Cream
1. Heat the Milk: In a saucepan, heat the milk and sugar over medium heat, stirring occasionally until just before boiling.
2. Mix the Egg Yolks: In a bowl, mix the egg yolks with the cornstarch. Add a few tablespoons of hot milk to the yolk mixture, stirring quickly to temper the eggs. Then pour the egg mixture into the saucepan, stirring constantly.
3. Thicken the Cream: Continue to cook the cream over low heat until it boils and thickens. Add the lemon zest and juice, vanilla extract, and mix well. Cover the cream with plastic wrap and let it cool for 2-3 hours in the refrigerator.
4. Finish the Cream: Once cooled, fold in the whipped cream gently.
5. Prepare the Gelatin: Soak the gelatin in 50 ml of cold water, then melt it in a double boiler. Once cooled, add a few tablespoons of the lemon cream, mixing well. Pour the gelatin into the lemon cream and mix until smooth.
Step 3: Preparing the Blackberry Cream
1. Cook the Blackberries: Place the blackberries in a saucepan with 50 ml of water and 50 g of sugar and bring to a boil. After 10 minutes, remove from heat and let cool, then strain the blackberries through a sieve to obtain a puree.
2. Add the Gelatin: Soak the gelatin in 50 ml of cold water, then melt it in a double boiler. Add the gelatin to the blackberry puree and mix well.
3. Blackberry Cream: Whip the liquid cream with 50 g of powdered sugar. Add the mascarpone and blackberry puree, gently mixing until smooth.
4. Assemble the Cake: On a platter, place one layer inside a springform ring. Cover it with lemon cream, then use the second layer. If serving the cake the same day, you can soak the layer; if serving the next day, the cream will make the layer moister and tastier.
Step 4: Preparing the Blackberry Jelly
1. Cook the Blackberries for Jelly: In a saucepan, boil 200 g of blackberries with 50 ml of water and 2 tablespoons of sugar for 10 minutes. Strain the blackberries, keeping the juice.
2. Gelatin for Jelly: Soak the gelatin in 70 ml of cold water, then melt it. Add the gelatin to the blackberry juice obtained, mixing well.
3. Finish the Cake: Pour the jelly over the assembled cake and refrigerate for a few hours or overnight.
Step 5: Decorating the Cake
1. Decoration: Before removing the ring, run a knife around the edges to release the cake. Whip the liquid cream with powdered sugar and decorate the cake as desired. You can add fresh blackberries or mint leaves for an attractive look.
Practical Tips:
- Gelatin: Ensure that the gelatin is well-soaked and melted to avoid lumps in the mixture.
- Powdered Sugar: Use powdered sugar instead of granulated sugar for a finer and smoother whipped cream.
- Variations: You can experiment with other berries, replacing blackberries with raspberries or strawberries to create a personalized version of this cake.
Nutritional Benefits:
This cake is not only delicious but also packed with nutrients. Blackberries are rich in antioxidants, vitamins, and fiber, helping to improve digestive health. Lemon adds a boost of vitamin C, which is beneficial for the immune system. Additionally, the cream and mascarpone provide a higher calorie content but also a creamy and rich taste.
Frequently Asked Questions:
1. Can I use other types of flour?
Absolutely! You can experiment with gluten-free flour or almond flour for a healthier version.
2. How can I achieve a moister cake?
If you want a moister cake, you can add a simple syrup (water and sugar) over the layers after they have cooled.
3. What drinks pair best with this cake?
A citrus tea or a light sparkling wine are excellent options that perfectly complement the flavors of the cake.
This lemon and blackberry cream cake is ideal for birthdays, special occasions, or simply for a treat. I challenge you to try it and share your impressions! Enjoy!
Ingredients: for layer 1: 3 egg whites 3 tablespoons powdered sugar 2 tablespoons walnuts 2 tablespoons flour 1 pinch of salt for layer 2: 3 egg whites 3 tablespoons powdered sugar 2 tablespoons walnuts 2 tablespoons flour 1 pinch of salt -for lemon cream: 6 egg yolks 250 ml milk 3 tablespoons cornstarch zest and juice of one lemon 100 g sugar 100 ml liquid cream 1 teaspoon vanilla extract 10 g gelatin for blackberry cream: 250 g mascarpone 250 g blackberries 100 ml liquid cream 50 ml water 100 g sugar 10 g gelatin 50 ml water for blackberry jelly: 200 g blackberries 2 tablespoons sugar 50 ml water 10 g gelatin 70 ml water for decoration: 300 ml liquid cream 5 tablespoons powdered sugar
