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Vanilla bean and blackberry cake

Posted on Aug 4, 2017 by in Recipes | 4 comments

Makes 3 x 6 inch cakes. Serves 8 to 10 people.

Vanilla bean cake

290 grams of plain flour

3 ½ teaspoons of baking powder

1 teaspoon of salt

150 grams of unsalted butter (softened)

300 grams of caster sugar

1 tablespoon of vanilla bean paste

5 egg whites

310 grams of whole milk

 

Blackberry compote

150 grams of frozen blackberries

1 teaspoon of caster sugar

Juice of half a lemon

Swiss meringue buttercream

525 grams of caster sugar

300 grams of egg whites

750 grams of unsalted butter (softened)

2 teaspoons of vanilla bean paste

Purple gel food colouring

 

Make the vanilla bean cake

  1. Preheat your oven to 180C
  2. Grease three 6 inch cake tins and line with baking paper.
  3. In a medium bowl, sift the flour, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer, beat the butter until smooth.
  5. Add the caster sugar to the butter and cream for 3 to 5 minutes or until light and fluffy.
  6. Slowly add the vanilla bean paste and egg whites to the butter and sugar mixture. Mix until combined.
  7. Add the flour mixture in three batches, alternating with the milk until combined.
  8. Evenly divide the cake batter between the three prepared cake tins.
  9. Bake for 35 to 40 minutes or until an inserted skewer comes out of the centre of the cakes clean. Set aside to cool.

Make the blackberry compote

  1. Combine the frozen blackberries, sugar and lemon juice in a medium saucepan and cook them over a medium heat for 8 to 10 minutes, ensuring to stir occasionally. Remove from heat and leave to cool.

 

Make the swiss meringue buttercream

  1. Combine the sugar and egg whites in the bowl of a stand mixer.
  2. Place the stand mixer bowl over a saucepan of water to create a double boiler. Ensure that the water does not touch the bottom of the stand mixer bowl.
  3. Heat the sugar and egg whites to 70 C, stirring occasionally with a whisk.
  4. Once at temperature, transfer the stand mixture bowl to the stand mixer. With a whisk attachments, beat the eggs and sugar on a high speed until stiff peaks are formed.
  5. Change the whisk attachment to a paddle attachment. Add the butter slowly on a low speed.
  6. Add the vanilla bean paste and food colouring. Combine well.

 

Assemble the vanilla bean and blackberry cake

  1. Take around a cup of the buttercream and fold it through the cooled blackberry compote to create blackberry buttercream.
  2. Once the cakes are completely cooled, level them to ensure that the tops of the cakes are flat.
  3. Using a small amount of buttercream, affix one cake to a cake board or plate.
  4. Spread half amount of the blackberry buttercream on the first cake. Repeat with the second layer of the cake.
  5. Use the buttercream, frost the top and sides of the cake, smoothing with a scraper.
  6. Using a small round tip, pipe details on top. Finish with sprinkles, if desired.

4 Comments

  1. Hi Amy,
    I am a former pastry chef living in South Florida USA. I just wanted to say that I love this cake and the other cake photos on your Instagram feed. I might want to use your Blackberry Cake idea.
    Thanks for the inspiration. I have a baking blog. See URL below. Planning to focus on cakes going forward. I, like you, LOVE cakes.
    Shirl

    • Thanks Shirl! Lovely to hear from you!

      Let me know how you go with your blackberry cake. I would love to see photos!

  2. Amy that is a gorgeous looking cake

    • Thanks Gary!

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