Blackberry Cream Cake
Blackberry cream cake is a recipe with fresh ingredients from the cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 eggs
- 150 g sugar
- 100 g flour
- 1 tbsp Cornstarch
- 1 tbsp dark cocoa powder
- 200 g blackberries
- 5 sheets gelatin
- 1 vanilla bean (pulp)
- 1 organic orange (juice)
- 200 g whipped cream
- 400 g yogurt
- 75 g sugar
- 200 g whipped cream
- powdered sugar (to taste sweetness)
- 4 tbsp fruit muesli
Instructions
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1.
Separate the eggs for the cake base. Beat the egg whites until stiff, gradually adding sugar and continuing to beat until a firm glossy mass forms. Whisk the yolks and fold into the meringue. Sift flour with cornstarch and cocoa over the mixture and gently fold in.
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2.
Line a 24 cm springform pan with parchment paper, pour in the batter, smooth the surface, and bake in a preheated oven at 180 °C for about 15–20 minutes (test with a toothpick). Remove the chocolate sponge from the pan, let it cool, then cut it in half horizontally to create two layers. You may also bake the sponge the day before for easier cutting.
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3.
Wash the blackberries, stem them and drain thoroughly.
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4.
Soak gelatin in water. Scrape out the vanilla bean pulp with a sharp knife and mix with orange juice. Add juice and sugar to a pot and bring briefly to a boil. Squeeze excess water from gelatin and dissolve it in the orange juice mixture.
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5.
Whisk yogurt until smooth. Gradually stir gelatin into the yogurt, then fold in whipped cream, and finally gently fold in the blackberries.
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6.
Place a cake ring on one cake layer and press firmly. Spread the cream–yogurt mixture over the first layer, place the second layer on top, press lightly, and chill for about 4 hours. Carefully remove the cake ring and decorate: whip more cream, sweeten to taste, spread around the cake, sprinkle muesli along the edge, and top with blackberries for garnish.
