18 options for preparing the recipe for "blackberry cake" step by step with a photo on the site

This mousse cake recipe is incredibly simple, and it can even decorate a festive feast with its elegant look and mesmerizing color. In order to prepare it, you will need a simple set of products, which allows the dessert to be classified as a budget one. So, the base of the cake will be the simplest shortbread cookie, and the mousse will consist of blackberry puree, cottage cheese, cream, milk with sugar and gelatin. And besides, there are no subtleties and secrets in cooking!

You can replace the blackberry in the recipe with any other berry or fruit puree. In addition, if you take not shortbread cookies, but biscuit biscuits, replace heavy cream with low-fat, and also take low-fat cottage cheese, the dessert will turn out to be dietary.

Cooking time: 20 minutes plus 3-4 hours for the cake to harden.
Output of the finished product: 6-8 portions (mold with a diameter of 16-18 cm).

Ingredients

• shortbread cookies 150 g
• butter 50 g
• blackberries 250 g
• cottage cheese 250 g
• fat cream 200 g
• milk 130 g
• sugar 70 g
• gelatin 15 g plus 40 g water for swelling

Preparation

Prepare all the ingredients you need.



First you need to prepare the base of the cake. To do this, break the cookies into pieces and send them to the blender.



Grind the cookies until they are completely homogeneous and finely crumbled.



Melt the butter.



Pour the melted butter into the cookie crumbs and stir. Then place this crumb on the bottom of a mold of a suitable diameter, covered with parchment, and tamp it into a dense crust.



Place the cake pan in the freezer while you cook the mousse.
Now start making the blackberry curd mousse. Soak gelatin in cold water and let it swell.


Then rub the chopped berries through a sieve to remove the seeds.

Chop the blackberry with a blender.





Combine the blackberry puree with the curd.



Put milk and sugar in a small ladle.


Stir the mixture and beat very thoroughly with a blender until completely homogeneous.

Heat the milk only slightly so that the sugar can be dissolved in it.
Pour the sweet milk into the blackberry puree and curd mixture.





Whisk the cream separately until creamy.



Add two-thirds of the blackberry-curd mass to the cream and stir.



You can lightly beat this cream with a mixer until soft peaks.



Add the gelatin dissolved in the microwave or in a water bath to the remaining blackberry-curd mixture.



Whisk the gelatin portion into the creamy portion and pour the mousse into the baking pan over the cookie crust.



Send the cake to the refrigerator for 3-4 hours until it hardens completely.
When the blackberry curd mousse cake is ready, garnish as desired and serve.

Have you ever tried making a homemade cake for your birthday that is sophisticated and special? This dessert is easy to implement, and using berries and chocolate for decoration, you are guaranteed an impressive result.

For the cake:

• 2 biscuit cakes from 20 cm in diameter each

For filling:

• 400 ml fresh cream
• 300 g mascarpone
• 150 g cottage cheese
• 1 vanilla pod
• 130 g icing sugar

For decoration:

• 100 g dark chocolate
• 100 ml fresh cream
• 50 g blackberries
• 50 g blueberries
• fresh rosemary
• corrugated dark chocolate

Recipe

Combine cream, mascarpone, cottage cheese, vanilla seeds and icing sugar.

Beat with a mixer until the mixture is thick and frothy.

Use fruit juice to soften and flavor the biscuit. Use a cooking brush to apply some juice before spreading the filling.

Spread 2/3 of the filling on the first sponge cake.

Cover with a second crust and apply light pressure.

With the remaining cream, completely cover the surface of the cake with a spatula. Let stand in the refrigerator for at least 2 hours.

Heat 100 g cream. Remove from heat and add chopped chocolate. Stir to make a smooth ganache. Let it rest for at least 15 minutes to thicken a little.

Pour a little ganache over the rim of the cake. Allow the drops to drip down the walls, decorating all the edges in a similar way.

Use blackberries, blueberries, dark chocolate cubes and rosemary sprigs to create a crown as shown. Keep the cake in the refrigerator until it's time to serve.

This blackberry and blueberry cake is easy to make and also very picturesque!

Recipe taken from the Italian dessert website cucchiaio.it

Blackberry- a very tasty and healthy berry. In order to prolong the pleasure and feast on it not only in season, blackberries are frozen, dried, jam, jams, compotes are made from it. It makes a wonderful ice cream. A blackberry cake- a real delight and decoration of any table.

Since the berry is similar to raspberries, many of the recipes for their preparation are similar. They are distinguished by their special summer freshness and culinary charm. At the same time, caring for her is not difficult.

Compote can be prepared in two ways. In the first method, the berries are filled with syrup.

The second way - the berries are covered with sugar. In this case, the compote is more concentrated and aromatic.

Preparation of berries for compote is the same for two methods. If the berries are infected with raspberry beetle larvae, they must be immersed in a 1% sodium chloride solution. After a while, the larvae will emerge. The water needs to be drained. Then once again rinse the berries under the shower and put them in jars, sprinkling with sugar (5-6 tablespoons of sugar per half-liter jar).

Banks need to be filled with berries to the top, even with a small slide. Then cover with gauze and leave for 3-4 hours. During this time, the berries and sugar will settle. They will need to be covered and sterilized for 13-15 minutes.

Blackberry compote in sugar syrup... Washed berries should be put in jars, shaking a little. Next, the berries are poured with hot syrup (50-60% concentration) and sterilized for 8 minutes. Then the cans are rolled up and cooled.

1 way... The washed berries are laid out in a bowl for cooking jam and poured with ready-made syrup (for 1 kg of berries 1.3 kg of sugar and 2 glasses of water), brought to a boil and boiled over low heat for 5 minutes. Then the jam must be removed from the heat and cooled. The jam is boiled for the second time for 8-10 minutes and again set aside for a short time. The third time, the jam is boiled until tender.

2 way... Pour the prepared berries with hot syrup and leave to "nourish" for several hours. Then the syrup must be drained through a colander and boiled over low heat. Then carefully add the berries and cook until tender with a low boil.

3 way... Sprinkle the prepared blackberries with sugar and leave for several hours. The berries should give off juice. After a few hours, boil it several times (as in the first method, alternating cooking (5-8 minutes) and holding for cooling (10-15 minutes). At the last cooking, bring the jam to readiness.

With all methods, at the end of cooking, it is advisable to add citric acid or a slice of lemon (when you pour the jam into the jars, it can be removed).

Rinse the berries as described above. To make marmalade you will need:

• 1 kg blackberry
• 500 g sugar
• Gelatin (as directed) or 1 sachet of pectin powder
• 4-5 grams of citric acid
• 100 g of water

Pour the washed blackberries with water and cook over low heat for several minutes. Then remove the blackberries from the heat and rub through a sieve. You can use a juicer. Add sugar to the mashed potatoes and put on fire for about 10-15 minutes. When the sugar is completely dissolved and the blackberries are well boiled down, remove from heat and let cool slightly. Then add pre-prepared gelatin (according to the instructions) or pectin powder and boil a little. At the end of cooking, add citric acid by dissolving it in a spoonful of water.

The foam generated during cooking must be collected. Further, boiling marmalade must be poured into sterilized jars, rolled up with lids, turned upside down and left to cool in this form.

Blackberry and raspberry cocktail

Sour milk cocktails, or smoothies, are very popular now. Modern housewives love them for their rich composition of nutrients and ease of manufacture. Here is one of the recipes for making a sour milk cocktail with blackberries:

• Blackberries - 100 gr
• Raspberries - 50-100 gr
• Honey - to taste
• Ice cream - 50-100 gr
• Kefir or yogurt - 500 gr

Choice ripe berries are required for cooking. Rinse them well and shake off excess water. Place the berries in a blender and grind. We leave a few berries for decoration.

Wipe the resulting puree through a sieve. Add kefir or yogurt to the resulting mass. At the end, add honey to taste, ice cream and beat again. Crushed ice can be added if desired.

Pour the cocktail into portioned glasses and decorate with fresh berries.

• Blackberries - 300 gr
• Heavy cream - 300 gr
• Sugar - 100 gr
• Water - 50 gr
• Lemon juice - 1 tablespoon
• Salt - 1 pinch

Rinse the berries, combine with sugar and water and boil in a saucepan for 5-10 minutes. Rub the resulting puree through a sieve.

When the mass has cooled, add the whipped cream, transfer to the mold and send to the freezer for several hours.

For cooking you will need:

• Butter - 250 gr.
• Milk - 60 ml
• Sugar - 200 gr.
• Eggs - 4 pcs.
• Flour - 1/3 cup
• Dark chocolate - 250 gr.
• Cocoa - 1 dessert. spoon
• Blackberries - 150-200 gr.

Melt the butter. In another container, melt chocolate and milk in a water bath, add sugar and stir.

Into the chocolate mass, add the yolks one at a time, gently whisking, and butter.

Then add flour and mix well.

In a separate bowl, beat the whites into a strong foam and add them to the chocolate dough.

Add blackberries to the dough and mix.

Grease a baking dish, cover with paper and lay out the dough.

Put in an oven preheated to 200 degrees and bake for 15 minutes. Then reduce the temperature in the oven to 160 degrees and bake until tender for about 50 minutes.

Willingness to check in the usual way - with a wooden stick. Cool the cake in a mold, then put on a dish and garnish with blackberries.

Blackberry and cream cake

This cake is good because it is based on ordinary shortbread cookies. You can take whatever you like. To prepare the cake, you will need:

• Shortbread cookies - 150 gr.
• Butter - 50 g

For the cream:

• Curd - 1 pack
• Fat cream - 200 ml
• Milk - 130 gr
• Sugar - 70 gr
• Gelatin - 15 gr

And also 250 grams of blackberries or other berries

Cake making process:

Crumble the cookies in a blender and mix with melted butter. Put this mass in a mold covered with parchment and tamp well. Put the mold in the refrigerator.

Prepare gelatin - soak it in cold water and let it swell.

Heat the milk a little and dissolve the sugar in it. Mix milk with cottage cheese.

Whip the cream and add it to the curd mass. Whisk again until soft rushes. Add gelatin heated in a water bath to the cream.

Pour the cream into a mold on top of the shortbread cake (alternately alternating with blackberries or others) and refrigerate for 3-4 hours until it hardens completely.

• Butter - 0.5 pack
• Sugar - ¾ glass
• Sour cream - 100 ml
• Eggs - 2 pcs.
• Milk - ¼ glass
• Flour - 1 glass
• Blackberries - 200 gr.
• Soda, slaked with vinegar - 1 tsp
• Vanilla
• Salt - 1 pinch

Whisk softened butter and sugar in a bowl. Add eggs, sour cream and milk. And beat again.

In a separate bowl, mix dry ingredients - flour, salt, vanilla.

Add gradually to the first mixture and stir. Add slaked soda.

Add the blackberries to the dough and arrange in the tins. Bake for about half an hour. Willingness to check with a wooden stick.

Suitable for Easter baking. For cooking you will need:

• 0.5 packs of soft margarine "Pyshka"
• 0.5 cups sugar
• 3 yolks
• 1 glass of warm milk
• 0.5 packs of dry yeast
• 500-600 grams of flour. The finished dough should be watery, but stick out from your hands.

Knead the dough of all the ingredients and put in a warm place for 1 hour. Then the dough must be "lowered" and left for another 1.5 hours. Then finally take out (do not "hammer"), mix with berries and you can bake.

Top can be decorated with icing sugar or icing sugar.

Dessert - soft cheese with blackberry sauce

Any soft cheese (for example, ricotta) is suitable for making dessert.

• Cheese - 350 gr.
• Sour cream - 230 gr.
• Powdered sugar - 3 tablespoons
• Sugar - 1 tablespoon
• Lemon juice - 1 teaspoon
• Vanilla - ¼ teaspoon
• Blackberries - 300 gr
• Berry sauce - to taste

Beat all the ingredients, except for the berries with a mixer, if necessary, rub through a sieve.

Cover small molds with gauze and spread the cheese mass in them. Put in the refrigerator to cool for 4 hours.

Berry sauce: crush half of the berries with sugar and lemon juice and let it brew for half an hour.

When serving, turn the molds with the cheese mass onto nice plates and remove the cheesecloth. Top with berry sauce.

Blackberry liqueur with lemon zest

Vodka, cognac or whiskey are suitable as an alcoholic base.

• Blackberries - 1.5 kg
• Vodka - 1 l
• Water - 400 ml
• Sugar - 300-400 gr
• Lemon zest

Pour the blackberries into a three liter jar. Add sugar and lemon zest. The alcohol must cover the whole blackberry, so the amount is indicated approximately. Shake the jar and make sure the alcohol covers all the berries, otherwise fermentation will begin.

You need to insist the liquor in a dark place for 2 weeks, shaking twice a day. Then leave for at least another 1 week, then filter. Longer exposure will only be beneficial. "Drunk" berries can be used for serving desserts and baked goods.

Hello, my dears ... Honestly, I missed you. Trying to "be in trend", I started appearing on Facebook, although I don’t understand anything there. But only in LJ I feel "at home". Again I repeat ... I love my magazine, I love everyone I met thanks to it. And although the time for keeping a journal is catastrophically becoming less, and the records are becoming less, and many good recipes remain unlisted ... I cannot abandon it for good. But sentimentality aside unexpectedly surged. I rested, cleared up a bunch of things, and with renewed vigor I am sharing a bright cake. Even too bright. A cup of blackberries, which was treated by a kind neighbor, prompted me to prepare it.
With my cake, I'm going to visit Leela's birthday party. I hope she takes it as an exception.)))

The recipe is designed for a mold with a diameter of 16 cm.

1. Brownie with hazelnuts.
- 90 g sugar
- 90 g eggs
- 90 g butter,
- 90 g of dark (milk can be used) chocolate,
- 45 g flour,
- 30 g of coarsely chopped hazelnuts.

2. Hazelnut crustillant.
- 50 g milk chocolate,
- 50 g hazelnut praline,
- 50 g waffle crumbs (can be replaced with corn flakes).

3.
- 60 g of milk,
- 60 g cream,
- 30 g blackberry puree (mashed),
- 30 g of yolks,
- 7 g sugar
- 2 g of gelatin (sheet),
- 80 g milk chocolate,
- 1 tsp lemon juice.

4. Blackberry mousse.
- 100 g blackberry puree (mashed),
- 45 g of yolks,
- 15 g sugar
- 4 g of gelatin (sheet),
- 90 g milk chocolate,
- 120 g whipped cream
- 1 tsp lemon juice.

5. Glasses.
- 50 g of water,
- 100 g of sugar,
- 100 g invert syrup,
- 100 g of white chocolate,
- 70 g of condensed milk,
- 7 g of gelatin (sheet),
- purple dye.

6. Japanese biscuit (for decoration).
- 45 g of milk,
- 25 g butter,
- 30 g flour,
- 50 g eggs,
- 55 g of proteins,
- 30 g sugar
- green dye.

1. Brownie with hazelnuts.
Melt the butter and chocolate, transfer to the mixer bowl (spatula attachment), add sugar, beat until fluffy. Add eggs one at a time, beating well after each. Add the sifted flour and hazelnuts at low speed. Transfer to a mold or onto a baking sheet in a layer 0.7 mm high. Bake at 160 degrees. about 15 minutes. Cool, cut a circle 14 cm in diameter.
2. Hazelnut crustillant.
Melt the chocolate, mix with the praline and waffle crumbs. Transfer to a 14 cm ring, smooth well with a spoon, cool.
3. Cream with milk chocolate and blackberries.
Bring the cream and milk to a boil, pour over the yolks pounded with sugar, mix, pour everything back into a ladle, cook over low heat, stirring constantly to 82-84 degrees. Remove from heat, pour the cream into a clean bowl, add presoaked and squeezed gelatin, blackberry puree, lemon juice and melted chocolate, whisk in portions. Punch with a blender. Cool to room temperature.
Assembly 1.
Pour 1/3 of the cream over the cooled crustyant, cover with the brownie, pour the remaining cream on top. Put in the freezer for 4-5 hours.
4. Blackberry mousse.
Bring the blackberry puree to a boil. Pour over the mixture of crushed yolks and sugar. Stir, pour everything back into a ladle, cook over low heat until 82-84 degrees. Pour into a clean bowl, add presoaked and squeezed gelatin, lemon juice, and melted chocolate in several steps. Punch with a blender. Cool to 32-35 degrees. Stir in softly whipped cream. Use immediately!
Assembly 2.
Pour 2/3 (even more) of the mousse into a confectionery ring with a diameter of 16 cm, the bottom of which is tightly covered with cling film. Put the cooled base on top, slightly scrolling, so that the crustyant is on top (in the finished cake, it will be at the bottom). Fill the edges between the form and the base with mousse. Put the cake in the freezer for 4-6 hours, preferably overnight.
5. Glasses.
Bring sugar, water, syrup to 103 degrees. Pour over condensed milk, pre-soaked and squeezed gelatin, chopped chocolate. Stir until smooth. Add dye. Punch with a blender. Working temperature 32-35 degrees. It is better to prepare the glaze in advance, and before use, warm it up to the desired temperature in a water bath or in the microwave.
6. I Japanese biscuit for decoration.
Bring milk and butter to a boil, remove from heat, add flour, brew the dough. Return to fire, cook until a film forms at the bottom of the ladle. Transfer to the mixer bowl (spatula nozzle), stir until it cools slightly (steam stops flowing). Add eggs and dye one at a time. Beat the whites with sugar until fluffy. Using a spatula, pour into the dough if you need to add more color. Spread the dough in a thin layer on oiled paper. Bake for 8-10 minutes. Cool by removing from the baking sheet (along with paper). Cover with cling film so that the biscuit does not dry out and keep tightly wrapped in plastic until use.
Assembly 3.
Free the chilled cake from the mold, and immediately pour the glaze over. A very important point is to get the cake out of the freezer when everything is cooked - a glaze of the desired temperature, paper or a baking sheet for dripping excess icing, a cake stand with a smaller diameter than the cake itself, a spatula to remove excess icing. Allow the glaze to drain, remove the flowing excess under the cake, transfer the cake to a stand or dish. Decorate with biscuit and blackberries ... or to your liking.
About the cake itself ... Very tasty! The mousse pairs well with brownies and crunchy crustyants. Lemon juice in mousse and cream can be omitted. I added because the blackberries were very sweet, and for good reason. And yet, as you can see from the photo, I did not remove the excess glaze on top (a very thick layer), but there was a good reason for that ... I could not find my spatula, but did not prepare it in advance. And in general, after almost 2 weeks of absence from home, I still can't find a lot of things.))))