Blackberry Almond Cream Cake
A soft almond sponge, a vanilla yogurt cream, and a blackberry red currant compote, this Blackberry Almond Cream Cake is light and fluffy and not too sweet.
By Redcurrantbakery
Cook time: 25 minutes
Servings: 12
Ingredients
- 120 grams salted butter
- 180 grams granulated sugar
- 0.25 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 3 large eggs
- 75 grams almond flour
- 90 grams all-purpose flour
- 1 teaspoon baking powder
- 1 as needed baking spray
- 2 tablespoons granulated sugar
- 350 grams blackberries
- 250 grams red currants
- 100 grams granulated sugar
- 60 grams milk
- 30 grams granulated sugar
- 1 teaspoon vanilla extract
- 7 grams powdered gelatin
- 50 grams milk
- 75 grams milk
- 50 grams granulated sugar
- 450 grams full-fat Greek yogurt
- 1 teaspoon vanilla bean paste
- 0.5 teaspoon fine sea salt
- 400 grams heavy whipping cream
- 50 grams granulated sugar
Instructions
- Preheat the oven to 350°F and place a rack in the middle of the oven.
- In a medium mixing bowl, add 120 grams of soft salted butter, 180 grams of granulated sugar, 1/4 teaspoon of fine sea salt, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract. Beat on medium-high for 2 minutes until lighter in color.
- Add 3 room temperature large eggs to the mixture, one at a time, beating in completely before adding the next.
- Pour 75 grams of almond flour into the mixture and mix until smooth.
- Add 90 grams of all-purpose flour and 1 teaspoon of baking powder. Beat on medium speed until just combined.
- Grease a 9-inch metal cake pan with baking spray or line with parchment paper. Pour the batter into the pan and smooth the top with a rubber spatula. Sprinkle 2-3 tablespoons of sugar on top.
- Bake for 15 minutes, then rotate the pan 180 degrees and bake for another 10-15 minutes until golden brown and a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the blackberry red currant compote. Rinse and de-stem 350 grams of blackberries and 250 grams of red currants.
- Blend the berries with 100 grams of granulated sugar until smooth. Pour into a medium pot.
- Cook the berry mixture over medium heat, stirring occasionally, for about 15 minutes until it thickens slightly.
- Place a plate in the freezer. Test the compote's readiness by placing a spoonful on the plate; it should hold a line when dragged with a finger.
- Remove the compote from heat and pour it into a shallow dish to cool to room temperature, then refrigerate.
- Prepare the vanilla milk soak by heating 60 grams of milk and 30 grams of sugar over low heat until the sugar is dissolved. Stir in 1 teaspoon of vanilla extract.
- In a mixing bowl, bloom 7 grams of powdered gelatin in 50 grams of cold milk.
- Heat the remaining 75 grams of milk with 50 grams of sugar until steaming, then pour over the bloomed gelatin. Whisk to dissolve.
- Whisk in 450 grams of full-fat Greek yogurt, 1 teaspoon of vanilla bean paste, and 1/2 teaspoon of fine sea salt until smooth.
- Whip 400 grams of cold heavy cream with 50 grams of sugar to medium-stiff peaks.
- Fold the whipped cream into the yogurt mixture in two additions.
- Slice the cooled cake into two layers with a serrated knife. Place the bottom layer on a sheet of parchment paper.
- Place the cake collar around the cake and line with acetate if available. Soak the cake layer with half the vanilla milk soak.
- Fold 90% of the cooled compote into the cream filling in several additions, swirling gently.
- Spread the compote-swirl cream on top of the first cake layer. Flatten the surface with a spatula.
- Place the second cake layer on top, sugar side up, and soak with the remaining vanilla milk soak. Gently press to adhere.
- Refrigerate the assembled cake for at least 12 hours to set.
- Once set, decorate with extra whipped cream, the remaining compote, and fresh berries as desired.
- Carefully remove the cake collar and acetate. Serve immediately or keep refrigerated until ready to serve.