Blackberry cake
This beautiful blackberry cake tastes wonderfully light thanks to the yogurt-mascarpone cream and is particularly impressive due to the blackberry fruit mirror. Also a real treat with frozen berries.
INGREDIENTS (For an 18 cm tin)
FOR THE SPONGE CAKE
3 eggs (size M)
1 pinch of salt
100 g sugar
80 g wheat flour (type 405)
40 g cornstarch
1 tsp baking powder
FOR THE FRUIT FILLING
300 g blackberries, frozen or fresh
3 sheets of gelatine
1 packet of vanilla sugar
FOR THE CREAM
150 g blackberries – fruit spread
500 g yoghurt (cream 10%)
250 g mascarpone
50 g sugar
1 tsp freshly squeezed lemon juice
Pulp of a vanilla pod
7 sheets of white gelatine
200 g cream
FOR THE TOPPING
250 g blackberries for decoration
PREPARATION
Step 1
For the fruit filling, line a springform pan (Ø 18 cm) or a deep bowl with cling film. Let the blackberries thaw and puree. Strain the puree through a sieve. Collect the juice. Soak the gelatine in cold water.
Step 2
Take the gelatine leaves out of the water. Do not squeeze them out, but place them dripping wet in a small pot, heat (do not boil!) and dissolve. Remove the pot from the stove. Add 2-3 tablespoons of the blackberry juice to the gelatine and stir until “cold”. Add the remaining juice and stir. Stir in the vanilla sugar and pour into the prepared springform pan. Place in the fridge and allow to set.
Step 3
For the sponge cake, preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 20 cm) with baking paper. Beat the eggs, sugar and salt on the highest setting for about 5-8 minutes until thick and creamy. Mix the flour, cornstarch and baking powder, sift in 2 parts onto the beaten egg white mixture and carefully fold in.
