Berry Cream Cake

Ingredients

Genoise Sponge

  • 3 Eggs
  • 100 g Sugar (1/2 cup)
  • Vanilla extract 1 tsp
  • Salt 1/4 tsp
  • 70 g Flour (1/2 cup)
  • 15 g Cornstarch (2 tbsp)
  • 30 g Butter (2 tbsp)

Berry Compote:

  • 100 g Blackberries
  • 2 tbsp powdered sugar

Whipping Cream:

  • 250 g Whipping cream
  • 50 g powdered sugar (6 tbsp)

Instructions

  • Line a 6-inch baking pan with parchment paper. Do not grease the sides.
  • In a large bowl, beat eggs with sugar and salt using a hand mixer until the mixture triples in volume or reaches the ribbon stage. It should form a figure 8 with the egg mixture in the bowl.
  • Sift together flour and cornstarch in a separate bowl.
  • Gently fold the flour mixture into the egg mixture. Be careful not to knock the air out of the egg mixture.
  • Add 2 tbsp of batter to the melted butter. This will lighten the consistency of the butter.
  • Add the butter mixture into the batter and fold gently.
  • Transfer into the baking pan and bake in a preheated oven at 175°C for 25-30 minutes or until a toothpick comes out clean.
  • Allow the cake to cool completely before cutting.
  • Grind the berries in a grinder.
    Add powdered sugar and mix.
  • Whip the cold whipping cream in a cold bowl. Once it thickens, add powdered sugar and whip until soft peaks form.
  • Assemble the cake as desired. Decorate the cake with fresh berries.