Features of baking. TOP-7 best berry cake recipes with a biscuit and shortbread base, jelly, butter cream, fruits, chocolate, fresh and frozen berries. Video recipes.
Berry cake is a confection in which berries, both forest and garden ones, are necessarily present. A fragrant cake with currants, blackberries, raspberries, strawberries will turn out. Berries are used not only for decoration, they can be added to cream, make a layer of berry puree or prepare mousse, to which they will give not only a pleasant sourness, but also a bright pink-purple color. The basis in such cakes is a biscuit or shortbread dough. There are recipes without baking, in which berry jelly is used as a base; such desserts are ideal for preparing in the summer heat. Next, we will consider the main features of making a berry cake and several step-by-step recipes that are suitable for use at home.
Features of making berry cake
With the onset of summer, the housewives have a great opportunity to please their household with an incredibly tasty and healthy dessert. It is during the warm season that they can make a berry cake. It turns out that berries can be used not only for compote or jam, they make a dessert that is original in taste, aroma and even color, which will appeal to both adults and children.
Each berry cake recipe has its own nuances of preparation, but basically the technology depends on the ingredients available to the hostess:
- The foundation … In a berry cake, biscuit or shortbread cakes can serve as the basis. They can hold on to a cream, soufflé or berry filling. If desired, they can be soaked in syrup, liqueur or balm. You can cook the cakes yourself or buy ready-made ones in the supermarket. If the recipe does not provide for a solid base, then a berry cake with gelatin is prepared, and freezing is used instead of baking.
- Light cream … To give the cake airiness, the cream is best prepared from whipped cream or sour cream with the addition of cottage cheese, yogurt, Mozzarella cheese and other fermented milk products. Some recipes use berry cream for the cake; for its preparation, berry puree is added to the cream base. It is also possible to use a protein cream.
- Filling … In berry desserts, the berries themselves are an excellent filler. They can be fresh or frozen, whole or mashed. A jelly layer can be prepared from them, then they need to be mixed with gelatin swollen in water and put in the refrigerator for a while.
- Taste enhancers … To make the cake more flavorful, you can add vanilla extract and lemon zest to the dough. At the discretion of the pastry chef, you can add other flavor enhancers, both to the dough and to the filling.
TOP 7 berry cake recipes
For the preparation of the cake, both fresh and frozen berries are suitable; different types of dough, various creams, layers and mousses can be used. Having mastered the basic principles of cooking, you will be able to independently invent fillings and experiment with ingredients for the dough, creating your own author's recipe. Read on for more details on how to make the most delicious berry cake.
Sponge berry cake with raspberries
This is an incredibly light and airy dessert that combines the sweetness of a biscuit, the tenderness of cheese and butter cream and the delicate sourness of raspberries. The sponge berry cake has a fantastic taste that will delight any gourmet.
- Caloric content per 100 g - 949 kcal; kcal
- Servings - 10
- Cooking time - 2 hours
Ingredients:
- Eggs - 10 pcs.
- Sugar - 400 g
- Flour - 300 g
- Baking powder - 2 packs
- Vanillin - 4 g
- Cream (33-35%) - 1 l
- Condensed milk - 1 can
- Mascarpone cheese - 400 g
- Fresh raspberries - 2 kg
Step-by-step preparation of a biscuit berry cake with raspberries:
- For 1 sponge cake, beat 5 eggs with 1 cup sugar until fluffy. The volume of the whipped mass should increase 3-4 times.
- Add half the flour, 1 pack of baking powder and 2 g of vanillin to the egg mass.
- Pour the mass into a pre-greased mold and place in an oven preheated to 180-200 ° C. Bake the crust for 20 minutes.
- Prepare the second cake in a similar way.
- Make cheese cream, for this mix cream with condensed milk and cheese, beat the resulting mass until foam forms.
- Cut each cake lengthwise into 2 equal parts. In general, you should get 4 cakes of the same height.
- Spread each crust with butter cream, evenly distribute 0.5 kg of raspberries on top.
- Combine all the cakes into one creamy berry cake. It will turn out to be quite high. Top it can be decorated with chocolate chips.
Note! This sponge berry cake recipe uses raspberries, but other berries can be used instead. Dessert will be incredibly tasty with cherries, and little sweet tooths like a layer of sliced bananas.
Three-layer curd-berry cake with black currant
The name of the curd-berry cake recipe speaks for itself. Its first layer is a fluffy curd dough with a chocolate aroma, then there is a delicate curd layer, and this extravaganza of taste is completed by an airy berry layer with a piquant sourness.
Any seasonal berries are suitable for making a curd-berry cake, but the most fragrant dessert with a unique color is obtained only from black currant. The cooking technology and all the ingredients are quite simple. Just an hour and a half of efforts, and you can treat your loved ones and guests with a delicious and unusual dessert.
Ingredients:
- Cottage cheese - 500 g
- Eggs - 4 pcs.
- Sugar - 50 g
- Baking powder - 1 tsp
- Refined vegetable oil - 3 tablespoons
- Cocoa powder - 1 tablespoon
- Flour - 150 g
- Black currant - 300 g
- Condensed milk - 1 can
Step-by-step preparation of a three-layer curd-berry cake with black currant:
- First, mash 100 g of cottage cheese with sunflower oil, sugar and 1 egg.
- Add sifted flour, baking powder and cocoa to the curd mixture.
- In a baking dish, line the bottom with parchment, and grease the sides with oil.
- Knead the curd dough, after wetting your hands so that it does not stick to them, put the dough in a mold. Form small sides, their height should be about 1 cm. Pierce the dough with a fork.
- Place the mold in an oven heated to 180 ° C for 15 minutes.
- To make the curd filling, separate the whites of the 3 eggs from the yolks. Beat 400 g of cottage cheese, half a can of condensed milk and yolks until smooth.
- To prepare the berry layer for the cake, chop the currants and mix it with the remaining condensed milk.
- Add a pinch of salt to the egg whites and beat until firm peaks.
- Mix the berry puree with the whipped cream until smooth.
- First put the curd filling on the baked crust, evenly distributing it over the base, then also evenly lay out the berry-protein layer.
- Place the cake in the oven for 45-50 minutes. When the top is browned, slightly open the oven door and turn it off. Wait for the dessert to cool completely.
The cake rises slightly during baking and then settles. It can be eaten warm as well, but it will be much tastier if left in the cold and slightly thickened. Garnish with powdered sugar and fresh currants before serving.
Berry mousse cake with blackberries and currants
This is not just a cake, but a real berry bomb. It combines the flavors of currant, blackberry, mint and lemon. The basis of the dessert will be a thin sponge cake, but its main "feature" is the most delicate blackberry filling covered with a layer of airy berry mousse. The lemon-mint cream gives a special freshness and lightness to the dessert. Despite the many ingredients, layers and technological operations, making a mousse berry cake at home is very simple, the main thing is to follow the recipe clearly and cook all the layers one by one.
Ingredients:
- Eggs - 2 pcs. (for test)
- Salt - 1 pinch (for dough)
- Sugar - 70 g (for dough)
- Almond flour - 40 g (for dough)
- Wheat flour - 45 g (for dough)
- Vanilla extract - 1 tsp (for test)
- Baking powder - 0.3 tsp (for test)
- Lemon zest - 1 tablespoon (for test)
- Egg yolk - 4 pcs. (for cream)
- Sugar - 100 g (for cream)
- Lemon zest - 1 tablespoon (for cream)
- Lemon juice - 50 ml (for cream)
- Salt - 1 pinch (for cream)
- Butter - 70 g (for cream)
- Mint - 2 sprigs (for cream)
- Gelatin - 8 g (for cream)
- Water - 40 ml (for cream)
- Blackberries - 300 g (for filling)
- Sugar - 70 g (for filling)
- Gelatin - 8 g (for filling)
- Water - 40 ml (for filling)
- Currant - 300 g (for mousse)
- Mint - 1 bunch (for mousse)
- Sugar - 200 g (for mousse)
- Gelatin - 15 g (for mousse)
- Water - 75 ml (for mousse)
- Chocolate white - 50 g (for mousse)
- Cream (33-36%) - 200 ml (for mousse)
- Egg whites - 4 pcs. (for mousse)
Step by step preparation of mousse berry cake with blackberries and currants:
- For a biscuit dough, grind the eggs with sugar, add salt and beat until frothy.
- Sift the flour and baking powder directly into the egg mass. Add lemon zest and vanillin, mix thoroughly.
- Put the dough in a thin layer in a mold, place it in the oven at 180 ° C and bake the cake for 15 minutes.
- Cool the resulting cake and remove from the mold.
- To prepare lemon cream, pre-fill the gelatin with water and wait for it to swell.
- Add sugar, lemon zest and juice, salt and mint leaves to the yolks. Put the resulting mass on a medium burner and boil with constant stirring until thickened. The cream should have the thickness of the custard, for this it needs to be boiled for 9-10 minutes.
- Pour the cream into a mixer bowl, mix with butter and swollen gelatin. Whisk the cream until smooth.
- Pour the resulting cream into a ring, the bottom of which should be previously covered with cling film. Place the cream pan in the refrigerator.
- While the cream hardens, prepare berry jelly for the cake, for this, initially fill the gelatin with water and set it to swell. Grind the berries with sugar and cook on a medium burner. When the sugar is melted and the syrup starts to boil, cook it for another 5 minutes.
- Pour the blackberry puree into a mixer bowl, pour the gelatin and beat until smooth. Refrigerate.
- Pour the resulting berry filling onto the lemon cream. This is done only after the cream has completely solidified, otherwise it will soften. Put the mold back in the refrigerator.
- To make the berry mousse for the cake, add the mint and half the sugar to the currants. Boil the berries on a medium burner for 4-5 minutes. Dilute gelatin with water and leave to swell.
- Pour currant puree into a blender cup, pour in the swollen gelatin and chopped white chocolate. Beat everything thoroughly. Cool the resulting berry mass.
- Whisk the chilled cream until peaks appear.
- Combine the whites with the remaining sugar and beat until firm peaks.
- Mix berry, protein and creamy mass. Mix thoroughly. This is best done in a large bowl with high sides.
- You can start collecting the mousse cake. To do this, you need a ring with a diameter of 20 cm. From the inside, wrap it with acetate tape.
- Place a biscuit on the bottom of the ring.
- Pour a third of the currant mousse on top of the biscuit, smooth and set in the cold for 20 minutes.
- Pour lemon cream with berry layer on top of the mousse, frozen in a separate ring. Pour the remaining mousse on top, level it and place in the freezer for 6-8 hours.
By itself, the mousse berry cake turns out to be very original and does not need additional decoration, but if desired, it can be covered with glaze, before that it must be cooled. A cake decorated with lemon wedges and mint leaves will also look original.
Fruit and berry cake with Mascarpone cream
This incredibly delicious fruit and berry cake can be made in an hour and a half. To make the biscuit melt in your mouth, you can pour it over with a special impregnation. It is not difficult to bake it, so novice confectioners will be able to prepare a dessert. You can take any fruit and berries, but to make the cake bright, it is best to choose a multi-colored filling.
Ingredients:
- Eggs - 3 pcs.
- Sugar - 1/2 tbsp.
- Flour - 3 tablespoons
- Potato starch - 3 tablespoons
- Baking powder - 1 tsp
- Cream (33-35%) - 200 ml
- Mascarpone - 250 g
- Powdered sugar - 5 tablespoons
- Vanilla sugar - 1 tablespoon
- Kiwi - 3 pcs.
- Grapefruit pink - 1/2 pc.
- Blueberries - 1/2 handful
- Raspberries - 1/2 handful
- Strawberries - 1 handful
- Water - 100 ml
- Balm - 1 tablespoon
Step by step preparation of fruit and berry cake with Mascarpone cream:
- Beat eggs with sugar until fluffy. It is important that the ingredients for the biscuit are at room temperature, so remove them from the refrigerator beforehand.
- Combine flour, starch and baking powder in a separate bowl, stir.
- Pour the dry mixture into the egg and sugar mixture in two passes. Stir lightly without beating to keep the biscuit light.
- Place the dough in the prepared baking dish and place it in the oven, preheated to 200 ° C, for 15-20 minutes. If the top of the biscuit begins to brown quickly, cover it with foil. Check the readiness of the cake with a toothpick or a match, the dough should not stick to them. Remove the finished biscuit from the oven and cool.
- Cut off the top crust of the biscuit and place on a serving platter.
- Prepare an impregnation for the biscuit, for this add balm to 100 ml of water. It can be a strong herbal alcoholic drink, but if the cake is going to be eaten by children, it is better to replace it with regular syrup.
- Soak the cake with the syrup using a silicone brush.
- Whisk the cream until soft peaks form.
- Add powdered sugar and vanilla sugar to them.
- Whisking the cream with a mixer at low speed, gently add the Mascarpone.
- Spread the resulting cream evenly over the biscuit soaked in syrup.
- Peel the kiwi and grapefruit from the peel and films, cut them into pieces. Wash the berries, remove the stalks from the strawberries.
- Mix berries and fruits, decorate the cake with the resulting mix.
For a cake with berry decor to retain its original appearance longer, it can be covered with gelling sugar. 50 g of gelling sugar must be diluted in 100 ml of water and brought to a boil, then set aside for 1 minute, boil again, remove from heat and cool completely. If you cover the berries and fruits with the resulting syrup, your cake will retain its shine and bright colors until the guests arrive.
No-bake summer berry cake with raspberries and blueberries
This light creamy berry cake combines the sweetness of a jelly base and the sourness of ripe summer berries. The recipe uses blueberries and raspberries, but other seasonal berries can be used as well. Despite the fact that a berry cake is prepared without baking, it can be served not only for home tea drinking, but also on the festive table. It is the lightness and airiness that makes it an ideal dessert for feasts in the summer.
Ingredients:
- Raspberries - 400 g
- Blueberries - 200 g
- Sour cream - 800 g
- Sugar - 1 tbsp.
- Water - 100 ml
- Gelatin - 30 g
- Vanilla sugar - 8 g
Step by step preparation of berry summer cake without baking with raspberries and blueberries:
- Pour gelatin into a metal bowl and pour 1/2 tbsp. water. Stir and leave to swell for 10 minutes.
- Pour sour cream of any fat content into a separate container, add 1 tbsp. sugar, 8 g vanilla sugar. Mix everything and leave for 5 minutes to completely dissolve the sugar in the sour cream.
- Put the swollen gelatin on low heat and bring to a temperature of 70-80 ° C.
- Pour the hot gelatin mixture into the sour cream and stir well.
- Rinse the berries thoroughly, dry, set aside a small part for decorating the cake.
- Pour the remaining berries into sour cream jelly, mix the mass with a spoon.
- Put the berry-jelly cake in a mold, previously covered with cellophane.
- Decorate the top of the cake with deferred berries and set the mold for a couple of hours in the cold.
The cake can be prepared not only in a split form, but also in an ordinary deep bowl. You need to decorate it with berries after freezing. To get the cake correctly and beautifully, you need to lower the bowl in hot water for 10 seconds, and then turn it abruptly so that its contents are on the festive dish.
Chocolate berry cake with raspberries
This is an appetizing, rich and incredibly tasty berry cake, in which a chocolate sponge cake is ideally complemented with a protein-raspberry cream. In this case, the choice of berries does not matter, the main thing is that they have a slight sourness, which will make the taste of the dessert more refined.
Ingredients:
- Chocolate - 50 g
- Freshly brewed coffee - 1/2 tbsp
- Sugar - 1, 5 tbsp.
- Flour - 1, 5 tbsp.
- Cocoa - 3/4 tbsp.
- Milk or kefir - 3/4 tbsp.
- Baking powder - 1 tsp
- Vegetable oil - 6 tsp
- Egg - 1 pc.
- Vanilla extract - 1 tsp
- Salt - 1 pinch
- Proteins - 5 pcs.
- Powdered sugar - 1 tbsp.
- Water - 1/2 tbsp.
- Butter - 200 g
- Raspberries - 2 tbsp.
Step by step preparation of chocolate berry cake with raspberries:
- Break the chocolate into small pieces and pour hot coffee over it for a few minutes.
- In a separate container, combine flour, cocoa, salt, baking powder.
- Combine milk, egg, vanilla extract and butter.
- Combine flour mixture with milk mixture, mix thoroughly, add melted chocolate.
- Divide the resulting dough into three parts. Place each part in an ovenproof dish and bake in an oven preheated to 180 ° C for about 30 minutes. You can bake 1 cake, but then you will need to cut it lengthwise into 3 equal parts.
- Start preparing the cream, for this 1/2 tbsp. Dilute the powdered sugar with water and place on the stove.
- Beat the other half of the icing sugar with the whites.
- Remove the sugar syrup from the stove and pour it into the whites with a constant whisk. Add butter to the cream and whisk again.
- Wash the berries, dry, mash them in a separate container until puree. Put the berry puree in the cream, mix thoroughly.
- Start collecting the chocolate berry cake, for this, evenly distribute the berry cream on the cake, put the second cake on top, smear it with cream again. Also grease the third cake with cream and garnish with fresh berries.
This dessert can be prepared not only from fresh seasonal berries, chocolate berry cake made from frozen berries will be no less tasty and aromatic. And you can decorate it in winter with grated chocolate, lemon slices or pour over with chocolate icing.
Berry shortcrust pastry cake with sour cream
As a berry filling for a shortcrust pastry cake, you can use any seasonal berries. Cherries, raspberries and blackberries are ideally combined with sour cream and curd cream.
Ingredients:
- Butter (or margarine) - 150 g
- Sugar - 1 tbsp.
- Eggs - 2 pcs.
- Wheat flour - 2 tbsp.
- Salt - 1 pinch
- Baking powder - 1 tsp
- Vanilla sugar - 1/2 tsp
- Homemade cottage cheese - 300 g
- Sour cream (20%) - 150 g
- Potato starch - 1 tablespoon
- Fresh berries - 500 g
Step-by-step preparation of shortcrust pastry berry cake with sour cream:
- First 1/2 tbsp. Mash sugar with softened margarine.
- Add 1 egg, salt and vanilla sugar to the margarine mixture. Rub everything thoroughly.
- Pour the sifted flour and baking powder into the mass. Knead the dough and put it in the cold for 1 hour.
- Roll out the dough and transfer to the mold. Form a low dough bump around the edges of the mold.
- Start preparing the cream. Combine homemade cottage cheese, sour cream, 1/2 sugar, 1 egg and starch. Beat everything thoroughly with a mixer. The cream will turn out to be liquid.
- Pour the cream onto the cake in a mold.
- Put washed and dried berries evenly on top of the cream.
- Bake the cake at 175 ° C for 30 minutes.
After cooling completely, put the finished dessert on a beautiful dish and sprinkle with powdered sugar on top. Berry shortbread cake turns out to be moderately sweet with a pleasant sourness. The next day, the cream hardens completely, and the dessert becomes even tastier.
