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.

What do red currants taste like?

Red currants are kind of like a cross between a cherry and a raspberry but way more tart. They have a very thin skin and are filled with juice and slightly smaller than a blueberry!

Can I use other berries?

Yes! I think in July it makes the most sense to use blackberries and currants or blackberries and raspberries but you could also do any fruit combo you want. Just add sugar to taste so that you don’t make it too sweet.

Is there a different cake I can use without almonds?

If you or someone you’re making the cake for can’t have nuts, I recommend using either my classic vanilla cake from this Vanilla Layer Cake (you don’t need to adjust the batter for a larger pan because you want two thin layers. OR I also think this chiffon cake would be beautiful with this cake!

Tips for making a Blackberry Almond Cream Cake

• This cake should be baked in a 9″ round metal baking pan. If you need an alternative without almonds, this Vanilla Layer Cake or this Chiffon Cake would both work! No need to adjust the batter amounts since we want two thin layers but the baking time will be shorter so start checking after 25 minutes.
• If you don’t have red currants, this would also be delicious with a combo of blackberries and raspberries!
• Make sure the cake and the compote have cooled completely before moving onto the cream and beginning to assemble.
• Don’t let the gelatin stress you out, just use cold milk to bloom it and let it sit until it’s basically firm. If it hasn’t firmed for some reason do the first step of blooming it again.
• This cake does require some sort of ring to assemble it. I love this cake ring from ikea but any ring or even a springform pan will work. In the video I also used a sheet of acetate, this is more optional but it will give you a cleaner finish. If you don’t have it you can also line your ring with plastic wrap!
• It’s up to you how much you want to mix the compote into the cream but note that any area with a thick bit of compote won’t be as stable/firm so do swirl it in.
• This cake should be kept in the fridge until you plan to serve it. If you need to travel with it, wait till the last minute to take it out of the fridge and leave the acetate collar on until you get to your destination. If you’re going to someone else’s home, put it in the fridge when you arrive!
• This cake can be made up to two days in advance!

Additional Recipes to try!

• Red Currant Upside Down Cake
• Lemon Blackberry Cake
• Raspberry Apricot Brioche Cake

Ingredients

• Butter: Butter adds moisture and richness to this cake, just make sure it is nice and soft.
• Sugar: This cake uses granulated sugar in the cake batter as well as for the fruit compote and the cream filling.
• Salt: A little bit of fine sea salt enhances the flavors and balances out the sweetness.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of the cake and if possible I recommend vanilla bean paste for the cream filling.
• Almond Extract: A touch of almond extract brings out the almond flavor in the cake.
• Eggs: I use standard large eggs from the store, just make sure they are at room temperature.
• Almond Flour: Either the blanched or regular almond flour will work just make sure it is finely ground.
• All Purpose Flour: This cake needs all purpose flour to give it structure and maintain it’s fluffy texture.
• Baking Powder: Baking Powder helps the cake rise so make sure it is fresh!
• Blackberries and Red Currants: The fruit can be fresh or frozen, just be sure to defrost if it is frozen. See the tips section for fruit alternatives.
• Milk: 2% or Whole milk are used for the cream filling and the soak, I believe other milks could be used as well but I haven’t tested them.
• Gelatin: Powdered gelatin is needed for the cream filling to set. I haven’t tested it with vegan alternatives.
• Full Fat Greek Yogurt: It’s important to use unsweetened full fat greek yogurt for the best results.
• Heavy Cream: Heavy whipping cream is used to make the filling light and fluffy, make sure it’s cold when you start to whip!

How to make a Blackberry Almond Cream Cake.

• Preheat the oven to 350 F and place a rack in the middle of the oven.

Almond cake batter

• In a medium mixing bowl, add in the butter, sugar, salt, vanilla, and almond extract. Beat for two minutes on medium high until a little lighter in color.
• Add in the eggs, one at a time, beating in completely before adding the next egg. Pour in the almond flour and mix again until smooth.
• Last, add in the flour and baking powder and beat on medium until just combined.
• Grease a 9″ metal cake pan with a baking spray that includes flour or line the bottom and sides with parchment paper. I use this pan from USA pans which has a nonstick coating so there’s no need to grease or line it.
• Pour the cake batter into the pan and smooth out the top with a rubber spatula. Sprinkle the top with an extra 2-3 tablespoons of sugar.
• Bake for 15 minutes, then rotate the pan 180 degrees and bake for another 10-15 minutes until golden brown and a toothpick inserted in the center comes out clean.
• Leave the cake to cool on a wire rack for at least 10 minutes before removing from the pan and leaving to cool completely to room temperature.

Blackberry Red Currant Compote.

• Place a small bowl or plate in the freezer.
• Rinse and de-stem the blackberries and red currants. Add the berries into a blender along with the sugar. If using raspberries, start with 40 grams less sugar and add more to taste.
• Blend until smooth and then pour the puree into a medium pot. Place the pot over medium (medium low if your stove runs hot) heat and cook, stirring every so often for about 15 minutes. It will go from thick to runny and bubbling, and then start to thicken again. It won’t fully gel like a jam because we aren’t adding enough sugar for that.
• To check if it’s ready spoon a bit of the compote onto the frozen bowl or plate from earlier. It may not wrinkle but if you drag your finger through it, the line should hold in place.
• Once the bubbles look thick and are all over the surface, remove the pot from the heat and pour the compote into a large shallow heat same dish to let it cool down. Once at room temperature you can move it to the fridge to cool down fully.
• If you want to make this part in advance, store it in an airtight container in the fridge so it doesn’t dry out.

Vanilla Milk Soak

• In a medium pot, add in the sugar and milk. You can also do this in a microwave safe glass. Heat over low heat on the stove (or microwave) until the sugar has dissolved. Pour in the vanilla extract or vanilla bean paste and stir to combine.

Cream Filling

• In a medium mixing bowl, and in 50 grams of cold milk and one packet (about 7 grams) of powdered gelatin. Stir to combine and set it aside to bloom (aka to firm/gel).
• Pour the rest of the milk into a small pot along with 50 grams of the sugar. Heat over low on the stove, stirring frequently, until the milk is steaming and the sugar has dissolved.
• Once hot, turn off the heat and pour the milk and sugar over the bloomed gelatin. Whisk to combine.
• Add in the greek yogurt, vanilla, and salt. Whisk again until smooth.
• In a separate bowl, add in the cold heavy cream and the other 50 grams of sugar. Whip until medium stiff peaks form.
• Add the whipped cream into the vanilla yogurt in two additions, using a flat rubber spatula to fold the cream into the yogurt. Be careful not to knock the air out.
• Wait to add the compote until you’ve set up the cake for assembly.

Assemble

• Line a big flat plate or tray (sometimes I use the lid of a mixing bowl) with a sheet of parchment paper.
• Cut the cooled cake into two even layers with a long serrated knife. Place the bottom layer onto the parchment. Place your cake collar around the cake and if using, add the acetate sheet between the cake and the cake collar. Add a piece of tape to keep the overlapping acetate from flopping if needed. *If using plastic wrap instead of acetate, line the plate and cake collar with a continuous piece plastic. Then add the base layer of cake to create a seal.
• Use a spoon or a pastry brush to soak the bottom layer of cake with the soak.
• Then add about 90% of the compote into the cream in 4 additions, only doing two quick folds after each addition.
• Pour the fruit swirled cream over the bottom layer of cake and try to smooth/level the top.
• Place the second layer of cake (crunchy sugar side up) over the cream and gently press down.
• Transfer the cake to the fridge and leave it to set for at least 12 hours.

Decorate

• You can decorate this cake however you want. I made a little more whipped cream and spooned it on top once it had set. Then I added the remaining 10% of compote sort of swirled on top of the cream and finished it off with fresh blackberries, blueberries and white currants.
• There are however a million ways you could decorate this cake so it’s completely up to you! You can also leave it completely plain. The crackly sugar top looks beautiful on it’s own.
• Take the cake out of the fridge. First remove the cake collar, then peal away the acetate or plastic wrap. Decorate however you see fit and serve immediately or place it back in the fridge until you are ready to serve!

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