Blackberry and Cherry Layer Cake Recipe

THE SAVOY CAKE °Separate the egg whites from the yolks. In the bowl of the mixer, put the yolks and the alcohol. Start whisking and simultaneously add 2/3 of the sugar. Whisk until the mixture forms a ribbon (doubles in volume and becomes pale). On the other hand, whip the egg whites, gradually adding the remaining sugar. Sift the flour and starch over the yolks, and begin to gently mix in half of the whipped egg whites. Then add the rest of the egg whites. Gently fold in with a spatula, lifting the mixture. Do not break the bubbles. Pour the batter into a greased cake ring and sprinkle with powdered sugar. Bake in a preheated oven at 170°C for 20 minutes, then let cool on a rack. Cut into 3 layers.

Punch syrup Put all the ingredients in a saucepan and bring to 105°C (if you don't have a thermometer, let it boil for 3 minutes).

Chiboust Cream

Start by making the pastry cream. In a saucepan, combine the berry puree, milk, and agar agar, and bring gently to a boil. In another bowl, whisk the egg yolks with the sugar until pale. Add the cornstarch, then pour half of the boiling liquid in while mixing. Return everything to the saucepan and cook on low heat for 3 minutes, stirring constantly with a whisk. Add the alcohol and butter. Once the mixture is smooth, keep it warm.

For the meringue: In a saucepan, place the sugar and water. Bring to a boil. Begin to whisk the egg whites. Once the syrup reaches 110°C, whisk the egg whites on high speed and pour in the syrup in a steady stream. Continue whisking until the mixture is just warm. The meringue should be shiny.

For the mixture: Incorporate 1/3 of the meringue into the pastry cream using a whisk to lighten it. Then, gently fold in the remaining meringue in two additions, using a spatula to lift the mixture. This should be done just before assembling.

Chocolate ganache for coating °Bring the cream to a boil, then melt the chocolate in a double boiler. Incorporate the cream into the chocolate in three additions while whisking. °Once the mixture is smooth, add the coconut oil and then the blackberry puree. °Remove the cake from the mold and coat it.

White chocolate flower ganache: Use a Russian piping tip of your choice. Prepare the day before. Bring the liquid cream to a boil, and melt the chocolate in a double boiler. Incorporate the cream in three additions while whisking, similar to making mayonnaise. Finally, fold in the blackberry purée. Place this ganache in the refrigerator until the next day and whip it like you would for whipped cream; it will thicken and become airy. Transfer it to a piping bag fitted with the chosen tip. Decorate your cake.

Mascarpone whipped cream with green leaves: Using a spatula, mix all the ingredients together until the mixture is fairly homogeneous. Then whip like a whipped cream using a whisk, adding food coloring if necessary during the process. The whipped cream should be very firm and hold its shape well. Pour this whipped cream into a piping bag fitted with a leaf tip. Store in the refrigerator.

Preparation and assembly instructions

The day before, prepare the white chocolate and blackberry ganache. Prepare the sponge cake and then the soaking syrup.

Once the sponge cake is cooled, cut it into 3 layers using a serrated knife. Keep it covered with a cloth so it doesn't dry out. Prepare the chiboust cream. Soak the sponge cake with the syrup using a brush. Place the top part of the sponge cake, rounded side down, at the bottom of the cake ring lined with acetate or parchment paper. Pour a layer of chiboust cream on top, then cover it with the middle layer of sponge cake, ensuring to soak both sides. Pour another layer of chiboust cream, then cover with the remaining base of the sponge cake, which you will have previously soaked on the inner side. Press down well. Place the cake in the refrigerator for about 2-3 hours to allow the cream to set.

Meanwhile, prepare the dark chocolate blackberry glaze. Remove the cake from the ring and smooth it with a spatula. Return to the refrigerator, then whip the white chocolate ganache vigorously, pour it into a piping bag fitted with a Russian tip, and decorate the cake. Keep it chilled until ready to serve.

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