Very Berry Cake: A Delightful Blend of Seasonal Strawberries and Berry Compote
Very Berry Cake: A Delightful Blend of Seasonal Strawberries and Berry Compote
Vibrant ‘Very Berry Cake’ Featuring a Homemade Berry Compote and Fresh Strawberries (No Icing Required!)
As winter brings an abundance of fresh strawberries, let’s transform them into a stunning cake! This recipe elevates the classic strawberry cake by adding a homemade berry compote for an extra burst of flavor and visual appeal. Designed as a layered cake that requires no frosting, it’s surprisingly easy to assemble. Perfect for a delightful treat for kids or a showstopper dessert for special occasions!
Moist Genoise (Cake Base)- 120g Cake flour
- 206g Fresh eggs (room temperature)
- 1/2 Tbsp Vanilla extract
- 100g Granulated sugar
- 14g Oligosaccharide (for gloss)
- 33g Unsalted butter
- 38g Milk
Syrup (For Soaking Cakes)- 82g Water
- 15g Sugar
Tangy Berry Compote- 250g Frozen mixed berries (e.g., raspberries, blackberries, blueberries)
- 75g Granulated sugar
Sweet Whipped Cream- 300g Cold heavy cream
- 15g Sugar (adjust to taste)
- 82g Water
- 15g Sugar
Tangy Berry Compote- 250g Frozen mixed berries (e.g., raspberries, blackberries, blueberries)
- 75g Granulated sugar
Sweet Whipped Cream- 300g Cold heavy cream
- 15g Sugar (adjust to taste)
- 300g Cold heavy cream
- 15g Sugar (adjust to taste)
Cooking Instructions
Step 1
In a mixing bowl, lightly whisk the fresh eggs. At this stage, I also add the vanilla extract and whisk it in.
Step 2
Add the granulated sugar and oligosaccharide, and stir with a whisk until combined.
Step 3
Place the mixing bowl over a bowl of warm water to create a double boiler. Stir gently to dissolve the sugar completely.
Step 4
Continue to mix while warming the egg mixture over the double boiler until it reaches approximately 36-40°C. It should feel comfortably warm to the touch.
Step 5
Now, it’s time to bring out the hand mixer! Gradually increase the speed to medium and whip the eggs until they become voluminous and pale. Be patient, as this step takes time.
Step 6
You’ll notice the egg mixture becoming significantly frothy and changing to a light ivory color as you whip.
Step 7
Lift the whisk; the batter should fall in ribbons and momentarily hold its shape, indicating it’s reaching the ribbon stage. Even if some larger bubbles are visible, the batter should be becoming fine and stable.
Step 8
To check for readiness, lift the whisk. If the batter falls in thick ribbons that pile up on the surface before dissolving, your genoise base is nearly ready. This indicates a good structure for the cake.
Step 9
Switch the hand mixer to low speed. Whip for another minute to break down any large bubbles and create a smooth, uniform batter. This final step ensures a tender crumb.
Step 10
Sift the cake flour twice to ensure it’s fine. Add the sifted flour to the egg mixture in two additions, gently folding it in with a spatula using a cutting and folding motion to avoid deflating the batter. Stop mixing as soon as no dry flour streaks remain.
Step 11
In a separate small bowl, gently warm the butter and milk. You can use a microwave or a double boiler. Take a small portion of the batter and mix it thoroughly with the warmed butter and milk mixture. This tempers the liquid ingredients.
Step 12
Pour the tempered butter-milk mixture back into the main batter. Mix quickly and thoroughly with a spatula, ensuring it’s well incorporated. This step helps distribute fat and liquid evenly and gives the cake a tender texture.
Step 13
Pour the batter into your prepared cake pan(s) from a height, allowing it to fall naturally onto the surface. This helps to pop some of the larger air bubbles.
Step 14
Gently swirl the surface with a skewer or toothpick to further release air bubbles. Then, tap the pan firmly on the counter 2-3 times to remove any remaining large air pockets.
Step 15
Bake in a preheated oven at 170°C (340°F) for about 25 minutes, or until a skewer inserted into the center comes out clean. Immediately upon removing from the oven, tap the pan on the counter once more to prevent shrinking. Carefully invert the cake onto a wire rack, remove the pan, and let it cool completely. Once cooled, invert it again before slicing.
Step 16
The amount of compote ingredients is slightly more than needed for the cake, ensuring you have some left over. Combine the frozen berries and sugar in a saucepan and cook over medium-low heat, stirring occasionally, until the berries break down and the liquid reduces and thickens.
Step 17
Don’t be alarmed if a lot of liquid is released initially. Continue to cook and stir until the mixture thickens to your desired consistency. Be mindful not to scorch it.
Step 18
Cook until the compote reaches this consistency. I used a mix of raspberries, blackberries, and blueberries. If you dislike the texture of raspberry seeds, you can omit them or strain them out. However, raspberries add a wonderful tartness! Those with delicate teeth should also be cautious when eating.
Step 19
Whip the cold heavy cream with sugar until stiff peaks form. Placing the bowl over an ice bath will help the cream whip up firmer. Since I’m using the sweet compote, I used only 5% sugar in the cream, but typically 10% sugar is used for whipped cream.
Step 20
Bake two layers of genoise in a shallow cake pan. Slice each layer in half horizontally, yielding four cake layers in total. You will use three of these layers for assembly. Brush each cake layer generously with the prepared syrup. Since this cake is designed to have exposed sides, ensure the syrup is applied to the sides as well to prevent drying.
Step 21
Spread a layer of the whipped cream evenly over the syrup-coated cake layer.
Step 22
Spoon the berry compote over the cream and spread it evenly. Arrange thinly sliced fresh strawberries on top. Pat the strawberries dry with a paper towel before placing them to ensure they adhere well.
Step 23
Place the next cake layer on top, ensuring the cut side faces down. Spread another layer of cream and then repeat the compote and strawberry layering. For a decorative touch, arrange the strawberries with their tops facing outwards.
Step 24
Continue this process, layering the cake, cream, compote, and strawberries until you’ve used three cake layers. Finish with the final cake layer.
Step 25
On the very top layer of the cake, arrange the remaining fresh strawberries in a beautiful, piled-up design. Create a visually appealing strawberry crown!
Step 26
If you desire a smooth, glazed finish on the sides, you can apply a glaze like Mirroir. Alternatively, I prepared a simple glaze by heating unsweetened apricot jam with a little water until slightly thinned. After it cooled, I brushed a thin layer onto the sides of the cake for a beautiful sheen. This adds a professional and appetizing look.
