Blackberry-Strawberry Cake with Cottage Cheese Cream

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Enjoy your meal!

Ingredients

Brown Sugar - 6.2 oz
Butter - 6.2 oz
Farm fresh eggs - 4 pieces
Wheat Flour - 3.5 oz
Activated Baking Soda - 1 teaspoon
Ground Almonds - 3.5 oz
Strawberry - 10.6 oz
Serviceberries - 5.3 oz
Cottage cheese - 8.1 oz
Violet Syrup - to taste
Caramel Syrup - to taste

Step by Step guide

Step 1

Preheat the oven to 356°F. Grease two round shallow pans with a diameter of 20 cm (I use silicone molds, they are convenient to use and nothing sticks to them). Place the sugar in a bowl and add the softened butter; you can use a mixer for this. Beat until you get a light and fluffy mixture, then add the egg yolks.

Step 2

Sift the flour into the bowl, add the baking soda, and mix with vinegar. Stir, then add the ground almonds. Stop mixing as soon as there are no traces of flour in the mixture.

Step 3

Whip the egg whites until frothy, then gently fold one-third of the egg whites into the batter using a whisk. Then add the second third, and the remaining egg whites.

Step 4

Carefully fold the strawberries and half of the blackberries into the batter. Divide the batter between the prepared pans and smooth the top with a spatula. Bake for 30–35 minutes. Cool in the pan for 5 minutes, then remove from the pan and let cool completely.

Step 5

Place one layer on a plate. Spread the cottage cheese mixed with the syrups on top, and arrange 2/3 of the remaining berries on top. Cover with the second layer. Take the remaining berries (1/3), blend them in a blender, and use this mixture to cover the top layer.