The recipe for cake with blackberries, white chocolate and rose Caker

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Elevate this simple cake with rose petals or other edible flowers from the garden.

Jenna Baydee

Elevate this simple cake with rose petals or other edible flowers from the garden.

I love this simple and super adaptable cake. You can use any frozen berries you have on hand and substitute dark chocolate for white chocolate if you prefer.

Blackberry, white chocolate and rose cake

Preparation time: 20 minutes

Cooking time : 30 minutes

Ready in: 2 hours

READ MORE:
* Recipe: Caramelized smoked white chocolate and lychee cake
* Recipe: Cake with roasted strawberries with white chocolate and gluten-free balsamic vinegar
* Recipe: Blackberry Orange Bread with Ganache

For the cake:

200g softened unsalted butter, room temperature

200 g light muscovado, coconut or sweet brown sugar

1 teaspoon vanilla extract

4 free-range eggs

200g almond flour

50 g all-purpose white or spelled flour

½ tsp sea salt

150g frozen blackberries, unthawed

70 g of white chocolate pieces

For the frosting:

150g softened butter

220g icing sugar

100g cream cheese

1 teaspoon vanilla extract

1 tablespoon of rose water

For the decorations:

White chocolate pieces

Fresh or freeze-dried blackberries

chopped almonds

Fresh spray roses or other edible flowers

Directions:

Preheat the oven to 170°C rotating heat. Line two 22cm cake tins with parchment paper.

  1. In the bowl of an electric mixer, cream the butter, sugar and vanilla until pale, light and fluffy.

  2. Beat the eggs one by one.

  3. Gradually stir in the almond flour, flour and salt and mix until just combined.

  4. Divide the batter evenly between the 2 cake pans and spread it on the sides. Sprinkle with the blackberries and press them lightly into the batter. Sprinkle the white chocolate pieces on top.

  5. Bake for about 30 minutes. The cakes are ready when they are golden brown, springy to the touch and a skewer inserted in the center comes out clean.

  6. Let the cakes cool for about 10 minutes in the pans before unmolding on a cooling rack.

  7. Meanwhile, prepare the icing. In the bowl of an electric mixer, beat the butter with the icing sugar and beat over high heat until very light and fluffy.

  8. Add the vanilla, then gradually add the cream cheese. Do not overdo this step. Finally, add the rose water.

  9. Once the cakes have completely cooled, transfer a layer to your serving plate and frost it. Carefully place the other layer on top and frost it thoroughly.

  10. Decorate as desired.

Serve at room temperature. Refrigerate in an airtight container for up to 3 days.


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