Blackberry Cake
The combination of airy sponge cake and soft souffle creates a stunning taste. The dessert looks very impressive. I recommend using blackberries (in my case, they were frozen). These proportions will yield 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- eggs 4
- sugar 150 g
- flour 100 g
- starch 100 g
- baking powder 2 tsp
- blackberries 300 g
- gelatin 15 g
- sour cream 500 g
- sugar 100 g
Instructions
Step 1 of 20
Separate the egg whites from the yolks. Beat the yolks with sugar.
Step 2 of 20
Add 5 tbsp hot water. Beat.
Step 3 of 20
Add starch.
Step 4 of 20
Mix.
Step 5 of 20
Add baking powder and flour. Mix.
Step 6 of 20
Beat the egg whites until foamy.
Step 7 of 20
Fold the egg whites into the batter.
Step 8 of 20
Mix gently.
Step 9 of 20
Pour the batter into a greased baking pan (I used a pan with a diameter of 26 cm). Place in an oven preheated to 180 degrees. Bake for 20–25 minutes.
Step 10 of 20
Soak the gelatin in 150 ml cold boiled water. Leave it for the time specified on the package.
Step 11 of 20
Blend the blackberries or mash them well.
Step 12 of 20
Mix the sour cream with sugar.
Step 13 of 20
Combine the sour cream and blackberries.
Step 14 of 20
Strain through a sieve.
Step 15 of 20
Place the gelatin over heat. Bring to a simmer, but do not boil. Cool to room temperature.
Step 16 of 20
Add the gelatin to the sour cream and blackberry mixture. Mix. Place in the refrigerator for 5–10 minutes so that the filling thickens slightly.
Step 17 of 20
Cut the finished cake layer horizontally into two parts. Leave the bottom part in the baking pan with sides.
Step 18 of 20
Spread ⅔ of the filling onto the cake layer. Level it out.
Step 19 of 20
Cover with the second cake layer.
Step 20 of 20
Spread the remaining filling on top. Level it out. Place in the refrigerator overnight. Decorate the finished cake to taste.