Vanilla cake with berries
6 servings
70 minutes
Vanilla sponge with berries is a delicate and aromatic treat from Russian cuisine. Its light texture combines with airy meringue and juicy berries, creating a balance of sweetness and freshness. The origins of such a dessert can be found in traditional Russian pies, where the dough is combined with berries for a rich flavor. The protein foam adds elegance, turning the sponge into a festive delicacy. Vanilla imparts a warm, cozy aroma that awakens the appetite, while cinnamon slightly tones down the sweetness. This dessert is perfect for tea parties, formal gatherings, and cozy evenings, providing delight with every spoonful.
1
Preheat the oven to 190 degrees.
2
Combine 100 grams of butter with 2 tablespoons of sugar and beat with a mixer until light and fluffy. While continuing to beat, add salt and introduce the yolks one by one, previously separated from the whites.
- Butter: 110 g
- Sugar: 4 tablespoons
- Salt: pinch
- Chicken egg: 1 piece
3
Continue whisking, add part of the flour with baking powder, pour in the milk and whisk a bit more. Add the remaining flour, vanilla and mix with a spatula.
- Wheat flour: 90 g
- Baking powder (raising agent): 5 g
- Milk: 50 ml
- Vanilla: 10 g
4
Line a small detachable mold with baking paper, grease with the remaining butter, and spread the dough evenly. Place all the berries on the dough (you can use one type of berry or a mix, for example, 100 grams of raspberries, 100 grams of strawberries, and 100 grams of blackberries or blueberries), sprinkle with the remaining sugar and cinnamon, and send to a preheated oven for 10-15 minutes.
- Butter: 110 g
- Fresh berries: 300 g
- Sugar: 4 tablespoons
- Ground cinnamon: pinch
5
Whip the egg whites with a mixer until stiff peaks form. Without turning off the mixer, add 1 tablespoon of powdered sugar. Continue whipping and gradually add the remaining sugar, whipping a little more.
- Icing sugar: 2 g
- Icing sugar: 2 g
6
Place the protein mass in a pastry bag. Remove the cake with berries from the oven and pipe meringue in the shape of roses on it.
7
Lower the oven temperature to 180 degrees and place the cake in it for another 25 minutes.
- Butter: 110 g
