Blackberry souffle cake

Ingredients

Sponge Biscuit

6 eggs
50 grams (1.76 ounces) sugar
vanillin to taste
150 grams (5.3 ounces) flour

Soaking

lemon juice to taste
vanilla sugar to taste
100 milliliters (0.42 cups) water

Blackberry Layer

700 grams (24.7 ounces) frozen blackberries
sugar to taste
10 grams (0.35 ounces) gelatin

Frosting

500 grams (17.6 ounces) cream cheese
400 grams (14.1 ounces) cream
vanilla sugar to taste
10 grams (0.35 ounces) gelatin

Equipment

Stand Mixer or Hand Mixer
A stand mixer is ideal for whipping egg whites and creating the frosting because it saves time and effort. However, a hand mixer works just as well for budget or space constraints.
18cm Cake Ring and Acetate Film
These are essential for assembling the cake, ensuring you achieve a clean, professional finish. The acetate film helps the layers hold their shape and provides a neat release.
Sieve
Use a fine-mesh sieve to sift your flour, ensuring a light and airy sponge. A whisk can work in a pinch if you don't have a sieve.
Food Thermometer
Helpful for checking the temperature of your oven. Accurate baking is crucial for a perfect sponge!
Spatula
A must-have for folding in flour gently to maintain the airiness of your batter.

Instructions

Step 1

1. Preheat your oven to 302°F (150°C). Separate the egg whites from the yolks. Be careful not to get any yolk in the whites for better whipping.

Step 2

2. Whip the egg whites with sugar and vanillin until stiff peaks form, similar to a meringue. Then, add the egg yolks one at a time, mixing at a low speed until combined.

Step 3

3. Sift the flour and fold it into the egg mixture with a spatula until just combined.

Step 4

4. Pour the batter into a prepared baking pan and bake for 1 hour. You can add poppy seeds to the batter for extra texture.

Step 5

5. Boil the blackberries with sugar until they soften. Then, add the gelatin and mix well. Pour the mixture into an 18cm (7.09 inch) mold and place it in the freezer for 2-3 hours.

Step 6

6. Whip the cream cheese, cream, and vanilla sugar until fluffy. Then, add the pre-soaked gelatin and mix until well combined.

Step 7

7. Assemble the cake in a ring mold lined with acetate film. Divide the sponge biscuit into 3 equal layers. Soak each layer with the lemon-vanilla mixture.

Step 8

8. Start with a sponge layer, add the blackberry layer, then a layer of frosting. Repeat the layers, placing whole blackberries (10-15 pieces) in the middle layer of frosting. Finish with a final sponge layer and a top layer of frosting.

Step 9

9. Place the assembled cake in the fridge for several hours to set. Remove the ring mold and cover the sides with blackberry confiture. For easier removal, use a warm knife to run around the edges of the mold.

Servings

Is there anything more celebratory than serving up a slice of blackberry cake at a family gathering? This cake is the star of any dessert table. Picture it: a plush layer of sponge biscuit delicately soaked in a zesty lemon-vanilla mixture, sandwiched with a sweet and tangy blackberry layer, and enveloped in a fluffy cream cheese frosting. The berries offer a burst of color and flavor that’s totally irresistible. For a bit of an extra flourish, consider adding a few edible flowers or a light dusting of powdered sugar on top. Trust us, it’ll look straight out of a high-end bakery! Pair it with a steaming cup of coffee or iced tea, or go all out and serve with a scoop of vanilla ice cream on the side. The creamy coldness of the ice cream paired with the tender cake makes it a dessert dream. If you’re feeling adventurous, try serving it with a dollop of berry compote on the side for an extra punch of fruitiness. Whether you're celebrating a birthday, anniversary, or just the end of a long week, this cake brings the "wow" factor every time.

Variations

Want to enjoy this delicious cake but need a gluten-free or vegan option? No worries! For a gluten-free variation, simply substitute the all-purpose flour with a good quality gluten-free flour mix. Tapioca and almond flour blends work wonderfully in sponge cakes to retain their light and airy texture. For a vegan twist, swap out the eggs with a mixture of flax seeds and water (one tablespoon of flaxseed meal + three tablespoons of water per egg works well). Use a dairy-free cream cheese for the frosting and agar-agar instead of gelatin in the blackberry layer. By making these adjustments, you'll have a cake that's just as delightful and perfect for everyone to enjoy!

Faq

How do I prevent my sponge cake from deflating?
To avoid deflating, be gentle when folding in the flour, and ensure the egg whites are whipped to stiff peaks.
What can I use if I don't have acetate film?
If you don't have acetate film, you can use parchment paper. It won't give as clean a finish but will still work to assemble the layers.
Can I use fresh blackberries instead of frozen ones?
Yes, fresh blackberries can be used. Just ensure they are thoroughly washed and that you adjust the added sugar to balance their natural sweetness.
What's the best way to soak the sponge cake layers?
Use a brush or a squeeze bottle to evenly distribute the lemon-vanilla soaking syrup on the sponge layers. This allows for consistent saturation without making the sponge too soggy.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and kept in the fridge, which also helps the flavors meld beautifully.
What's the trick to getting a smooth frosting finish?
Using an offset spatula and smoothing in one direction helps achieve a sleek finish. Refrigerating the cake for a bit before adding the final layer of frosting can also make it easier to get a smooth look.