Blackberry and redcurrant cake
8 servings
60 minutes
The cake with blackberries and red currants is a true symphony of flavors, combining the lightness of airy sponge cake, the richness of berry soak, and the tenderness of cream. This dessert is inspired by Italian culinary traditions that value the balance of sweetness and freshness. The blackberries give it a deep, slightly tart flavor while the red currants add a refreshing acidity, creating an exquisite contrast. The cream made from rich cream makes the cake's texture velvety and melt-in-your-mouth. This dessert is perfect for festive occasions, romantic evenings, and cozy family tea times. It delights not only with its taste but also captivates with its elegant appearance worthy of the finest patisseries. In every spoonful lies a harmony of nature and craftsmanship.
1
Carefully separate the yolks and whites. Whip each separately to a fluffy foam, gradually adding sugar (1/3 to the yolks and 2/3 to the whites).
- Sugar: 1 glass
- Chicken egg: 7 pieces
2
Carefully add the flour, having sifted it beforehand.
- Wheat flour: 1 glass
3
Pour the prepared dough into a greased mold and send it to an oven preheated to 180°C for 35 minutes.
- Icing sugar: 100 g
4
Meanwhile, whip the chilled cream with powdered sugar on low speed until stiff peaks form.
- Cream 30% fat: 500 g
- Icing sugar: 100 g
5
Take 100 g of blackberry juice (can be strained) and mix it with sugar syrup (dissolve 5 tbsp of sugar in 7 tbsp of water).
- Blackberry: 500 g
- Sugar: 1 glass
- Water: 7 tablespoons
6
Cut the ready sponge cake into 2 parts and soak it well.
- Blackberry: 500 g
7
Generously coat inside and on top with whipped cream.
- Cream 30% fat: 500 g
8
Decorate the top with blackberries and red currants.
- Blackberry: 500 g
- Redcurrant: 100 g
