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Berry joy

Author
Cookinero 10 Nov 2022
17900
Berry joy

Very tasty and soft cake.

How to cook Berry joy

Step 1

berry joy

We mix 1 tbsp. sugar with softened butter, add 2 tbsp. flour, 5 eggs, milk, vanillin and mix everything thoroughly and bake the cakes. Let's make cream soufflé! Separate the yolks and whites, and beat the whites into a foam with the remaining half of the sugar. In the yolks, add the second half of sugar, vanilla, mix and gradually add milk.

Step 2

Cook the yolk mass over low heat until lightly thickened, about 2-3 minutes after boiling, stirring constantly. Soak gelatin in warm boiled water.

Step 3

Add softened butter to the cooled yolk mass and pour in the cream. Mix everything thoroughly with a mixer. In whipped proteins, continuing to beat with a mixer, pour in the dissolved gelatin and yolk mass. Beat until smooth.

Step 4

Cream soufflé is ready. It must be smeared on the cake immediately, as it freezes before our eyes.

Berry joy - FAQ About Ingredients, Baking Time and Storage

While butter provides the best flavor and texture, you can substitute with margarine. However, the taste and final consistency of the cake and cream soufflé might be slightly different.
The assembled Berry Joy cake is best enjoyed fresh. However, you can store it in the refrigerator for up to 2 days. Keep in mind that the cream soufflé might lose some of its texture over time.
You can substitute vanillin with vanilla extract. Use about 1 teaspoon of vanilla extract for every packet of vanillin called for in the recipe.
Yes, but traditional gelatin is derived from animal collagen. Use a vegetarian gelatin substitute like agar-agar, following the package instructions for proper usage. Be sure to check if the ingredients were not produced in a factory which may also produce products derived from animal collagen.
Speed is key when working with gelatin-based soufflés. Make sure your cake layers are ready before you start making the soufflé. If it's setting too quickly, try gently whisking it to loosen it up but do it quickly so it does not lose its volume.
Yes, you can freeze the baked cake layers. Wrap them tightly in plastic wrap and then in foil. They can be frozen for up to 1 month. Thaw completely before assembling the cake.
A mix of berries like strawberries, raspberries, blueberries, and blackberries works beautifully. You can also use other berries like cranberries or even sliced cherries if you prefer.
The key is to cook the yolk mass over very low heat, stirring constantly. If it starts to look like it's curdling, immediately remove it from the heat and whisk vigorously. It should smooth out.
Yes, you can reduce the sugar content. For the cake, start by reducing the sugar by 1/4. For the cream soufflé, you can reduce the sugar in both the egg whites and the yolks by a similar amount. Taste and adjust as needed; however, remember that sugar contributes to the structure and texture, especially in the meringue, so be mindful of how it affects the results.

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