Wild-berry cake

approx. 3-4 hours incl. decorationpracticed
What you need: a 20 cm, 15 cm and 10 cm diameter springform tin, possibly cakeboards and cake pads

Base

  • 200g flour
  • 3 tbsp. cocoa powder
  • 180g sugar
  • 2 eggs
  • 100ml cooking oil (rapeseed or sunflower oil)
  • 220ml milk
  • 1 sachet of baking powder
  • 1 tsp. Decocino vanilla extract

Wild-Berry-Yoghurt-Cream-filling

  • 750g berry mix (fresh or frozen)
  • 500g wild-berry fruit yoghurt
  • 400ml whipping cream
  • 8 leaves of gelatine

Chocolate Buttercream

  • 150ml whipping cream
  • 200g dark chocolate
  • 100g soft butter
  • 80g icing sugar, sieved
  • 3 tbsp. cocoa powder

Decorations

  • Decocino non-stick baking spray
  • Decocino sugar paste coloured
  • Decocino cake candles

Preparation

Baking

  1. For the cake mixture, beat the egg with a fork, add the cooking oil, milk and vanilla extract and mix together with a whisk. Add flour, sugar, cocoa powder and baking powder and beat with a whisk to give a smooth batter.
  2. Spray the baking tin with DECOCINO Non-Stick Baking Spray and bake at 180°C for roughly 30-35 minutes (until a skewer comes out clean). Leave to cool.
  3. Cut the cooled cake base twice horizontally.

Filling

  1. For the filling, soak the gelatine leaves according to the instructions. Wash and clean the fresh fruit or, if using frozen fruit, leave to defrost and drain. Chop the fruit finely. Place the yoghurt in a bowl. Press out the gelatine leaves and heat them according to the manufacturer’s instructions. Add some yoghurt to the dissolved gelatine leaves and beat together. Add the gelatine mixture to the rest of the yoghurt and fold in. Beat the cream until stiff, add the cream to the yoghurt mixture and fold in. Carefully fold the berries into the yoghurt mixture.
  2. Place a cake ring on the first cake layer and place half of the yoghurt mixture onto the layer; place the second biscuit base on top and pour in the second half of the yoghurt mixture. Add the final biscuit base as a lid over the yoghurt mixture. Leave the cake to stand for at least 5 hours (and preferably overnight) in the fridge.

Decorating

  1. For the buttercream, chop the chocolate, add the boiled cream, leave to stand for a few minutes and then beat into an even mixture with a whisk. Leave the chocolate cream to cool for roughly 30 minutes. Briefly beat the butter, icing sugar and cocoa powder at a low speed; once the ingredients have come together beat the mixture until creamy. Gradually add the chocolate cream mixture while stirring. Beat the buttercream vigorously for a few minutes: it will become lighter and fluffier.
  2. Remove the cake ring. Spread the chocolate buttercream over your cake and flatten. Finally, cover with Decocino Sugar Paste and decorate your cake.

Products used

Smoother
Smoother
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Rolling Pin
Rolling Pin
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Cake Candles
Cake Candles
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Non-stick Baking Spray
Non-stick Baking Spray
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Sugar Paste Coloured
Sugar Paste Coloured
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