Red berry cake

Red berry cake

By
From
Magic Cakes
Serves
6
Prep
20 mins
Cooking time
30 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient
3 eggs, separated
95g caster sugar
90g butter
95g plain flour
pinch salt
180g mixed berries
370ml milk, at room temperature

Equipment

Quantity Ingredient
6 hemisphere tins in silicone, greased with butter

Method

  1. Preheat the oven to 150°C.
  2. Beat the egg yolks with the sugar until the mixture whitens. Melt the butter and pour it into the mixture. Then add the flour and salt. Beat for a few minutes more. Pour in the milk little by little, whisking constantly.
  3. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Sprinkle the red berries inside the greased tins. Pour the batter on top, then smooth the surface with the blade of a knife. The red berries will rise into the middle of the cakes during baking.
  4. Bake in the oven for 30 minutes. Before turning them out of the tin, put in the fridge for at least 1 hour, to set. Serve chilled.

Chef’s tip

  • Serve with a red berry coulis: place 200 g raspberries and 100 g redcurrants in a saucepan with 100 g caster sugar. Set over a medium heat, stirring until the sugar has dissolved and the berries have become saucy. Taste and add more sugar if the berries are a little bit sharp. Strain the sauce through a sieve and chill until ready to serve.

    Decorate the cakes with fresh red currants, raspberries and slices of strawberries.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
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