Light Biscuit Cake with Berries
Baking and Desserts | Italian cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
14
🍽️ Servings
12
Description
Light biscuit cake with berries
Ingredients
- Chicken Egg - 6 pieces
- Sugar - 9.5 oz
- Wheat Flour - 10.1 oz
- Boiling water - 4½ tablespoons
- Vegetable Oil - 4½ tablespoons
- Baking Powder - 1½ teaspoons
- Vanilla Sugar - 2.1 oz
- Ricotta cheese - 17.6 oz
- Mascarpone Cheese - 17.6 oz
- Sour cream 20% - 17.6 oz
- Powdered Sugar - 8 tablespoons
- Fresh Mint - 1 bunch
- Fresh Berries - to taste
- Rosemary - 1 bunch
Step by Step guide
Step 1
Prepare the layers, level 1. We will make 2 layers of biscuit. For the first layer: eggs - 4 pieces, sugar - 180 g, flour - 190 g, boiling water - 3 tablespoons, vegetable oil - 3 tablespoons, baking powder - 1 teaspoon, vanilla sugar - 1 packet.
Step 2
Crack the eggs into a bowl and add a pinch of salt. Whip with a regular blender until the volume increases by 3-4 times. Then, in two additions, add the sugar and the packet of vanilla sugar while continuing to whip.
Step 3
In two additions, add the flour mixed with baking powder to the egg mixture and stir gently with a spatula using a folding method, making slow movements to keep the mixture airy. Pour in 3 tablespoons of vegetable oil and the same amount of boiling water, mixing with a spatula while maintaining the texture of the airy cloud.
Step 4
Bake in a pan, lining the bottom and sides with parchment paper, and don't forget to grease with butter so that our biscuit comes off easily and has a creamy taste. Bake for 40-45 minutes at 338°F.
Step 5
Prepare the layers, level 2. For the second layer of biscuit (use half the amount of all ingredients): eggs - 2 pieces, sugar - 90 g, flour - 95 g, boiling water - 1.5 tablespoons, vegetable oil - 1.5 tablespoons, baking powder - 0.5 teaspoon, vanilla sugar - 0.5 packet. Do everything the same as in 'Step 1', but use a smaller bowl (to make your cake look like a tower). I baked it in a regular can from canned pineapple. Important! Cool everything upside down to prevent the layers from sinking due to temperature changes.
Step 6
All biscuits are ready. Let them rest overnight, and in the morning we will assemble the cake.
Step 7
Prepare three types of cream. Cream 1. Whip 200 ml of cold cream with 2 tablespoons of powdered sugar using a blender until thick (this cream is for decorating the outside of the cake). Chill in the refrigerator for about 10-15 minutes.
Step 8
Cream 2. This will be the main cream. Whip the remaining chilled cream with a blender. Separately, whip the sour cream (the whole pack) with powdered sugar (2-3 tablespoons), mascarpone cheese 250 g, and ricotta cheese 250 g. Add the whipped cream to the mixture and blend. For color, you can add food coloring or berry juice. I add cherry juice, which makes the cream inside pink. Chill in the refrigerator. Some add jelly to the cream for a thicker consistency. We are preparing without jelly. Chill in the refrigerator for about 10-15 minutes.
Step 9
Cream 3. Separately whip powdered sugar (2 tablespoons), mascarpone cheese 250 g, and ricotta cheese 250 g (this cream is for the sides between the layers to prevent the main cream from spilling out). Chill in the refrigerator for about 10-15 minutes.
Step 10
Step 4. Prepare to assemble the tower. Now cut each biscuit into 3-4 layers (1-1.5 cm) preferably with a long thick knife. For my top tier, the tower is too big, so I set aside 3 layers, which can be used to make a separate pastry.
Step 11
Each layer can be soaked in liqueur or syrup; for contrast, I will soak it in sour cherry juice mixed with powdered sugar to taste. Now for the fun part. Spread a little cream on the base so the cake doesn't 'run away', and place the bottom layer. Make a border with 'cream 3' around the edge to prevent 'pink cream 2' from leaking out; you can use a pastry bag for convenience. Assemble our tower step by step, and optionally add berries between the layers.
Step 12
When our tower is ready, cover the entire cake with the remaining cream #2 and smooth out all the gaps to make the cake completely even. Let it sit for about 10-15 minutes so the cream can cool slightly and set; you can put it in the refrigerator.
Step 13
Now cover the cake with cream #1 (white); it’s even nice if the creams mix a bit on the outside. Let it sit for about 10-15 minutes and start decorating with berries. For decoration, you can use whatever berries you like or whatever you have in mind. I took several to create a whole meadow of variety. Decorate so that the berries do not fall off. I started from the top down. After everything is decorated, put your masterpiece in the refrigerator for an hour to an hour and a half.
Step 14
It’s ready to serve! Wishing everyone a wonderful mood and appetite; I hope your loved ones enjoy this berry delight during these winter days!
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