Ingredients
Lavender Sponge Biscuit (18 cm | 7 inch)
Creme
Blackberry Confit (16 cm | 6.3 inch)
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Servings
Equipment
Ensure you have at least three different sized bowls. Stainless steel or glass are best as they don't retain any odors or stains.
An electric mixer will save you lots of time and energy, especially when whipping the eggs and cream to perfection.
You'll need an 18 cm (7 inch) baking pan for the sponge biscuit. Silicone pans are great for even baking and easy cake release.
A cooling rack is essential for allowing your baked sponge biscuit to cool uniformly and prevent it from getting soggy at the bottom.
A fine mesh sieve is necessary for sifting flour and for making the seedless blackberry confit.
A silicone spatula makes it easier to fold in ingredients and to scrape down the sides of bowls, ensuring nothing goes to waste.
Variations
Faq
- How do I know when my sponge biscuit is done baking?
You can check if your sponge biscuit is done by inserting a skewer or toothpick into the center. If it comes out clean or with only a few crumbs, it’s ready!
- What if I don’t have lavender dye?
The lavender dye is entirely optional. If you still want a hint of lavender color, you could use a natural food coloring or simply skip it altogether.
- Can I use frozen blackberries for the confit?
Yes, you can use frozen blackberries. Just make sure they are fully thawed and drained before using them in the recipe.
- How long can this pastry be stored?
You can store the assembled pastry in the refrigerator for up to 3 days. The individual components can also be made ahead and frozen separately if needed.
- Can I make the sponge biscuit in advance?
Absolutely! You can bake the sponge biscuit, let it cool, and wrap it tightly in plastic wrap. It will stay fresh in the refrigerator for up to 2 days or in the freezer for up to a month.
- What is the best way to stabilize the crème if it's too runny?
If your crème turns out too runny, refrigerate it for another 30 minutes to an hour. If it’s still too soft, you can whip in some more cream cheese or place it in the freezer for a short time before frosting the cake.