Sweet summer delight: Berry-filled cake with creamy surprise
Chocolate base, creamy filling with seasonal fruits, and a lightly crispy finish with light dough make for a recipe for sweet success. This dessert captures the flavors of summer from orchards and gardens.
This dessert is perfect for almost any occasion: a visit from the mother-in-law, a garden party, a birthday celebration, or simply a craving for something sweet. Crispy cake layered with creamy filling and sunken fruit is the perfect afternoon snack.
Cake with fruits and creamy filling
Fresh fruits taste best in the summer when they are picked straight from gardens and orchards. Natural conditions mean they have the most aroma at that time. I try to take full advantage of this season. I can't imagine a summer cake without the addition of fruits. They beautifully break the sweetness of the cake and filling, adding lightness and freshness.
In this recipe, I use red currants. I feel they are somewhat forgotten in desserts, often overshadowed by raspberries, blueberries, or blackberries. However, they definitely deserve more attention—they are healthy and tasty.
Ingredients:
Cake:
- 3 cups of wheat flour
- 1 stick of margarine
- 3/4 cup of sugar
- 1 packet of vanilla sugar
- 1 teaspoon of baking powder
- 4 egg yolks
- 1 tablespoon of cocoa
Creamy filling:
- 4 egg whites
- 1/2 cup of sugar
- 1 packet of vanilla pudding
- 1 3/4 cups of sour cream (18%)
Additionally:
- 7 ounces of red currants
Preparation:
Step 1. Sift the wheat flour onto the countertop. Add baking powder, regular sugar, and vanilla sugar, and mix. Form a mound and pour the egg yolks into the center.
Step 2. Add margarine or butter and chop it all with a knife. Form a ball from the dough and divide it into two parts. Sprinkle flour on one part, and add cocoa to the other and knead. Wrap both doughs in cling film and put them in the freezer for half an hour.
Step 3. Beat the egg whites until stiff, gradually adding sugar. Add sour cream and a packet of vanilla pudding to the beaten whites and blend.
Step 4. Line the bottom of the cake pan with parchment paper. Grate the cocoa dough and spread it over the entire surface, creating the base. Pour in the creamy filling and add the currants.
Step 5. Grate the light dough on top and place the cake in an oven preheated to 350°F. Bake for about 60 minutes. After cooling, cut into pieces. Bon appétit!
