Blackberry Cakes with Fondant
- For the cake
- 100 grams
- 1 packet
- 170 grams
- 30 grams
- For the filling
- 400 grams
- 200 milliliters
Sugar (to taste)
- 8 sheets
- For decoration
- 50 grams
blue food coloring (granules)
- 2 packets
- 50 grams
Measure and provide all ingredients accurately.
Line a baking sheet with parchment paper.
Beat the yolks with half of the sugar and the vanilla sugar until fluffy.
Beat the egg whites until light and fluffy, gradually sprinkle in the remaining sugar and continue beating until the meringue is stiff.
Fold the egg whites into the egg yolk mixture with a mixing spoon.
Sift the flour with the cornstarch over the egg mixture and gently fold into the mixture.
Pour the batter onto the prepared baking sheet, smooth, and bake on the middle rack of a preheated oven at 180°C (approximately 350°F) for 10-12 minutes.
Remove from the oven, let cool slightly, carefully loosen the edges with a thin knife and turn out onto a baking rack. Remove the parchment paper and let cool for at least 2 hours.
Soak the gelatin in plenty of cold water. Rinse the blackberries and set 6 nice-looking berries aside for garnish. Pour the apple juice into a saucepan and heat. Add the blackberries, then purée thoroughly and sweeten to taste with sugar. Drain the gelatin well and dissolve in the warm mixture and cool while stirring occasionally over a cold water bath. Cut the sponge cake in half and arrange in a square ring mold. Spread the blackberry jelly over one half as soon as it starts to gel. Place the second layer on top, press lightly and leave to set in the refrigerator for at least 3 hours.
In the meantime, knead the fondant and roll out thinly between two sheets of plastic wrap.
Remove the cake from the refrigerator and remove the ring mold. Cut the cake into 12 cubes. Cut fondant squares to the size of the cakes and cover the cakes with fondant. Use a moistened finger to smooth any joints or edges.
Pour the powdered sugar and blue food coloring granules into a blender and mix well. Dust the cakes with the colored sugar until well coated.
Roll the marzipan flat between two pieces of plastic wrap, cut into squares somewhat smaller than the size of the cakes. Cut these in half diagonally. Laying the triangles on each cube and serve garnished with half a blackberry.