BLACKBERRY VERTICAL STRIPE CAKE


"This cake is an very eye-catching good thing. It's not difficult to bake. The most important thing is to keep the cake in the refrigerator for a long enough time. Then your stripes will look great! If you don't have blackberries , Raspberries are also good choices."

Difficulty                  Medium 👍

 Ready

Baking Time 

Resting Time 

 45 minute

10 minute 

60 minute 



Ingredients

Number of people:                20
416⅔ g                               blackberries
5                                       egg
716⅔ g                               sugar
3⅓ tablespoon                       Yogurt
1⅔ teaspoon                       Baking powder
200 g                               flour
300 g                               protein
833⅓ g                               Unsalted butter (room temperature)
                                              salt
                                              Powdered sugar (for sprinkling)
                                              Blackberry (for decoration)

Appliance
oven,2 Chef machine with whisk,Shallow bottom baking pan,Baking paper,2 Kitchen towels,Measuring cup,Handheld mixer,Fine filter,Skillet,Rubber scraper,Food thermometer,Chopping board,Knife,Bevel scraper

Nutrition per serving

 Calories

Protein 

Fat 

Carbohydrate 

 527

5 g 

37 g 

45 g 


Cooking Step 1/4


  • 5 eggs-250 g sugar-3⅓ tablespoon yogurt-1⅔ teaspoon baking powder-200 g flour 
  • oven-Chef machine with whisk
  • Preheat the oven to 180ºC, add eggs and some sugar to the bowl of the cooker, and beat until smooth. Pour in yogurt and continue to beat. Add baking powder to the flour, then pour a small amount of it into the cooker together a few times to make a batter.
Cooking Step 2/4


  • Powdered sugar (for sprinkling)
  • Shallow bottom baking pan-Baking paper-2 Kitchen towels
  • Pour the batter evenly into a baking tray with baking paper and bake at 180ºC for about 10 minutes. At the same time, sprinkle powdered sugar on a clean kitchen towel. After the cake is baked, spread it on the kitchen towel upside down. Tear off the baking paper and cover it with a slightly damp kitchen towel. Carefully roll up the cake and the two-layer kitchen towel and let cool.

Cooking Step 3/4


  • 416⅔ g blackberries-466⅔ g sugar-300 g protein-833⅓ g unsalted butter (room temperature)-salt Measuring cup-Handheld mixer-Fine filter-Skillet-Rubber scraper-Chef machine with whisk-Food thermometer
  • Put blackberries in a measuring cup and beat with a hand blender into a fine puree. Filter with a fine filter and add to the pot. Pour in remaining sugar and heat over medium heat. At the same time, add egg whites and salt to the bowl of the cooker and beat until firm and foamy. Then slowly pour blackberry syrup and continue to beat to room temperature. Add a small amount of unsalted butter, whipped into a cream frost.

Cooking Step 4/4


  • Blackberry (for decoration)
  • Chopping board-Knife-Bevel scraper
  • Cut the cooled sponge cake into three equal widths. Brush blackberry cream on each strip, carefully roll up the first strip, put the joint of the first roll together with the other strip, and continue to roll up. Repeat this step for the third item and place it on the cake tray. Spread the remaining cream on the entire cake and let the cake refrigerate for at least 1 hour before cutting the cake. Garnish with fresh blackberries and enjoy!