Blackberry Cake Recipe
We are together with another cake recipe. Although sponge cake and cream are not fundamentally different than the ones I have share before, I wanted to share the recipe to show this method because I colored the cream with fruit. The sponge cake of the cake is made by whipping egg whites, as I always do. I used cream and cream cheese for the cream. I have been using this recipe for years and I have not been surprised even once. The cream is very light and delicious, and it is also very easy to prepare. Not to mention not having to prepare separate creams for the inside and outside is so time saving.
To color the cream, I lightly crush the blackberries and add them to the cream and whisk. The mixer disperses the blackberries and allows them to give their color to the cream. Another fruit you can use this method with is raspberries. Although the first fruit that comes to mind is strawberries, strawberry does not always have a very good color and can be hard. Therefore, it is not a suitable fruit to be used in the same way. But if you can find very soft and dark colored strawberries, you can use them after mashing them. Black mulberry can also be pureed and used after the possible hard part in the middle is separated or crushed.
Ask yourself the following question for other fruits that come to your mind; do my fingers get stained while eating this fruit? You can use it if they are. If it doesn't paint your fingers, it won't paint your cream either.
Another method that will allow you to color the cream naturally is to add jam. But for this method to be successful, the jam you use must have a very vibrant color. For example, a thick cherry jam is very suitable for this method. A jam that has turned into a brick color will not give the color of fresh fruit. Of course, in order not to spoil the consistency of the cream, it is useful to be careful about the amount. You can change according to this recipe by considering 1 black mulberry as 1 teaspoon. Of course, one thing that should not be forgotten is the fact that the taste of fresh fruit and jam are different from each other. Whichever you add to the cream, its taste and smell will be felt. You can make this change according to whether a jam-smelling cake suits you or not.
Can the sponge cake be prepared in advance?
I mentioned it in the recipe, but I wanted to go over it here as well. You don't have to use the sponge cake as soon as you cook it. You can wrap it in an airtight way (you can wrap it in cling film or put it in a plastic bag) and store it in the refrigerator for 3-4 days, and in the freezer for up to 6 months. It is not necessary to wet it with milk as it will be softer when used in the same day. But if you wait, it will be good to wet especially the edges with a small amount of milk.
As you can prepare the sponge cake in advance, you can also prepare the cake 1 day in advance. Again, provided that it is well covered and protected from refrigerator odors and stored in the refrigerator, of course. Since it has a greasy and waterless cream, problems such as drying or cracking do not occur. However, if you prepare the cake in advance, it would be better to wet the sponge cake a little, even if you used it on the same day.
If you want to make a gluten free cake, you can use gluten free sponge cake recipe. The cream s naturally gluten free.
Which Cream Cheese Should I Use?
If you live in Turkey, Pınar Beyaz is the most suitable cream cheese to use in desserts. If abroad, Philadelphia would be the most suitable option for this recipe. Since other cream cheeses are saltier, this salt is felt in desserts and they do not give the desired result. Similar cheeses, such as mascarpone or labneh, are not excellent alternatives because they have different fat percentages.
Enjoy the recipe...
Blackberry Cake Recipe with Video
Ingredients
For sponge cake;
- 6 eggs,
- 1/2 cup of sugar,
- 1 cup of flour,
- 1/2 cup of cornstarch.
For the cream;
- 400 ml of heavy cream,
- 250 g of cream cheese,
- 1 cup of powdered sugar,
- 10 blackberries.
To wet the cake;
- 1/2 cup of milk.
For the top and the inside;
- 400 g of blackberries,
- Chopped pistachios.
Preparation
- Separate the egg whites and yolks for the sponge cake,
- Beat the whites in a narrow and deep bowl until they reach the consistency of shaving foam,
- Add the sugar and whisk until it dissolves,
- Whisk the egg yolks in a separate bowl,
- Add the egg whites to the yolks and mix with a hand whisk,
- Sift the flour and starch and add gradually and mix with a spatula,
- Pour the mixture into a 21 cm greased springform pan,
- Bake in a preheated oven at 180 degrees until golden brown,
- Take it out of the oven and wait for it to cool completely (you can keep it in the refrigerator for 3-4 days, freeze it for up to 6 months),
- For the cream, beat the heavy cream in a narrow and deep bowl until it thickens,
- Add the powdered sugar gradually and whisk,
- Add the blackberries and whisk until the cream changes color,
- Crush the cream cheese in a bowl and mix,
- Add the whipped cream gradually and mix,
- If the sponge cake has a curved part, cut it off,
- Divide the sponge cake into three layers,
- Take one layer on a solid serving plate and wet it with milk (you may not soak it if you are going to prepare it on the same day),
- Spread a quarter of the cream on it,
- Arrange the blackberries on it,
- Place the second layer and wet it and spread a quarter of the cream on top,
- Place the last layer and wet it,
- Cover the top and sides with the remaining cream,
- Put blackberries on it and sprinkle with ground pistachios,
- For streaks on the sides, crush up to ten blackberries and strain through a sieve,
- Put the puree you have obtained with a teaspoon from the end of the blackberries and wait for them to flow down.
Enjoy the cake...