Blackberry Cream Cake
5 servings
90 minutes
The blackberry cream cake is a delicate combination of airy biscuits and velvety cream with a berry tartness. This dessert originates from Spain, where the passion for baking blends with the art of creating rich flavor compositions. The cake's taste surprises with a subtle balance of sweetness and light fruity freshness, complemented by notes of chocolate and nuts. Its texture is soft and rich, while the blackberry cream not only adds an elegant purple hue but also makes each slice truly exquisite. This cake is perfect for festive occasions—it will adorn any tea gathering, adding warmth and coziness to it. Serving it with a cup of aromatic coffee or tea allows you to enjoy the harmony of flavors that Spanish cuisine is famous for.
1
Before starting to prepare the cake, place the cream cheese in the refrigerator and take the butter out to reach room temperature (I left it overnight).
- Cottage cheese: 660 g
- Butter: 300 g
2
Prepare a regular sponge cake: first beat 4 egg whites with 6 tablespoons of sugar, then add the yolks after a white airy foam forms. Gradually add flour while stirring the mixture, and add 2/3 teaspoon of baking powder.
- Chicken egg: 8 pieces
- Sugar: 12 tablespoons
- Wheat flour: 2 glasss
- Baking powder: 2 teaspoons
3
To prepare chocolate biscuit: beat 4 egg whites, 6 tablespoons of sugar, 1 tablespoon of cocoa, then add flour and 2/3 teaspoon of baking powder.
- Chicken egg: 8 pieces
- Sugar: 12 tablespoons
- Cocoa: 1 tablespoon
- Wheat flour: 2 glasss
- Baking powder: 2 teaspoons
4
Grease the mold with sunflower oil and bake the layers one by one.
5
When the cakes cool down, cut them into 2 parts (I only got 1 part from the chocolate sponge). Cut off all the crusts from all sides of the sponge.
6
Prepare the cream in portions: 1 portion for one sponge cake layer, specifically 220 grams of cream cheese, 100 grams of butter, and 4 tablespoons of powdered sugar. Make a total of 3 portions of cream. The last one includes blackberry puree (100 grams).
- Cottage cheese: 660 g
- Butter: 300 g
- Powdered sugar: 12 tablespoons
- Blackberry: 300 g
7
Assemble the cake: the bottom layer is a regular sponge cake, which can be lightly soaked with canned pineapple juice, then spread cream, canned pineapples, and walnuts on top.
- Canned pineapple: 6 pieces
- Walnuts: 80 g
8
Layer 2 - chocolate sponge, it can be soaked well, topped with cream with pineapples and nuts.
- Canned pineapple: 6 pieces
- Walnuts: 80 g
9
Layer 3 - a regular sponge cake, soak it and cover the entire cake with blackberry cream.
- Blackberry: 300 g
10
Decorate with chocolate shavings and blackberries.
- Chocolate chips: 25 g
- Blackberry: 300 g