Cake with berries and butter cream
6 servings
60 minutes
This exquisite berry and cream cake embodies the elegance of French cuisine. Its delicate shortcrust pastry, crispy and aromatic, harmoniously pairs with the airy cream. Strawberries and blueberries add juiciness and a refreshing taste, creating a balance of sweetness and light acidity. Such a dessert is perfect for both festive occasions and cozy family tea times. The history of such berry cakes is rooted in the French tradition of using seasonal fruits in pastry art. Each slice is a celebration of flavor and aesthetics, awakening memories of summer evenings on the terrace of a cozy Parisian café.
1
Preparing shortcrust pastry. For this, mix butter, flour, and sugar (50 g) until resembling bread crumbs, then add an egg, salt, and knead until elastic. Wrap in plastic wrap and refrigerate for 15 minutes.
- Butter: 120 g
- Wheat flour: 200 g
- Sugar: 150 g
- Chicken egg: 1 piece
- Salt: pinch
2
Preheat the oven to 180 degrees. Take the dough and place it in the mold on top of parchment paper. The dough needs to be pierced with a fork all over the bottom surface. If your crust tears while placing it in the mold or if something else happens - no problem, 'patch' it directly in the mold. But press the dough tightly together; otherwise, it will separate when heated.
3
Place another sheet of paper on the dough, sprinkle with baking beans or peas, and send to the oven for 20-25 minutes.
4
We make cream. For this, we whip the cream with the remaining sugar until creamy. If it seems not sweet enough, feel free to add more sugar. Place it in the refrigerator.
- Heavy cream 35% fat: 400 ml
- Sugar: 150 g
5
Take the cake out of the oven, remove it from the mold, and place it in the refrigerator to cool for 10-15 minutes.
6
We cut off the tails of the strawberries, leaving part for decoration and cutting part for filling. We place the sliced strawberries on the cooled cake layer and top it with cream. We decorate with berries and put it in the fridge to rest for an hour or two.
- Strawberry: 500 g
- Blueberry (highbush): 200 g
