Cake "FOREST BERRY"! One of the most delicious cakes! Light, gentle! Cake Without gelatin!

Hello dear friends I'm delighted to welcome you to my channel Today in this video I'm making one of the most delicious cakes This is a forest berry cake a dessert composed of two types of delicate sponge fruit-infused mousse cream A cake that we'll prepare without gelatin It turns out incredibly delicate in taste and disappears in an instant A cake with a strikingly beautiful cut that always draws attention I needed this cake to be large so I'll be making it in a large pan If you need a standard-sized cake simply use half the amount of each ingredient I'm about to list I'll write all of this for you in the description of this video First let's prepare the vanilla sponge cake Separate 8 eggs into yolks and whites In this recipe I'm using medium-sized eggs at room temperature To the eggs I add one-quarter teaspoon of salt 16 grams of vanilla sugar Beat until frothy and set aside a portion of the total sugar I pour about half of the 280 grams into the egg whites Whisk the egg whites for about one minute then add 20 grams of cornstarch and Continue beating the egg white mixture with the starch for about another three minutes My mixer here is low-powered only 300 watts That's the kind of fluffy glossy meringue already quite pale that I'm aiming for The peaks are wobbly but hold their shape nicely—this is good Now I'll whip the yolks too I'm now adding all the remaining sugar to the yolks A key point: if you're not using the yolks right away you must cover them with something otherwise they'll develop a skin and you won't be able to do anything with them I deliberately whip the yolks here in a small container I beat them quickly so the yolks would whip up easier since yolks are always hard to whip And just like that they turned pale white in literally three minutes It's because the bowl was small and the sugar had already mostly dissolved Now I'll be incorporating the yolks into the whites Usually we do it the other way around but this method works too In other words whether the whites are well beaten or the yolks are well beaten it really doesn't matter Now I'm gently stirring it I don't fully mix this dough yet as you can see so it won't settle Because we're going to be incorporating flour anyway right now and The mixture is already thoroughly combined with the flour I've already incorporated all the yolks Look at how fluffy our mixture has become If you're going to Beat everything in a planetary mixer of course no need to separate anything then but even with a planetary mixer it will take some time—beat it a little longer I sift 240 grams of flour in portions about four times Gently stir the mixture with a whisk to avoid settling the mass circular motions My oven is already preheated to 175 degrees Celsius I'll bake the sponge in a large pan measuring 34 by 24 centimeters This shape is rectangular If you need a round shape the same quantity applies Use a 28- to 30-centimeter-diameter mold This is how fluffy our mixture turns out The dough becomes extremely soft The dough is ready I'm putting all the batter into the pan right now As you can see I've only greased the bottom of the pan I don't grease the sides so the cake can rise properly I will bake it in a preheated oven at a temperature of 175 degrees Celsius top and bottom heat no convection medium setting in my ove About 35 to 40 minutes This will depend entirely on your oven The first 35 minutes of baking Absolutely not — I don't open the oven I level it off and let it finish baking The sponge cake is already done baking I'm letting it rest now Let it cool in the pan so I can remove it easily and meanwhile I'll prepare the dough for the chocolate sponge For this I'll need 250 grams of flour 50 grams of coa powder and 2 teaspoons levelled I mix everything together and set it aside for now The coa powder I have here is unprocessed regular Right now I'm separating 8 large eggs into yolks and whites I'll set the yolks aside for about 5 minutes Nothing will happen to them during this short time and I'm whisking them now First the proteins So 8 proteins I'm adding a pinch of salt to them 16 grams of vanilla sugar Whip for about a minute until foamy Add to it now 300 grams of sugar Add all the sugar to the egg whites at once and whip for about another minute until stiff peaks form e easy sugar and protein mixture And I'm now sprinkling it in there 20 grams of cornstarch I've been whipping the proteins together with the starch for about 5 minutes already The meringue will be glossy and hold its shape beautifully but the peaks should be slightly wobbly So the meringue shouldn't turn into a sponge Now I'm adding all the yolks I'm adding one yolk here I mix them immediately and administer the next right away Everything was thoroughly mixed before combining I turn off the mixer right away This egg mixture should be fluffy and hold this texture Scrape up all the remnants from the bottom and sides of the bowl with a spatula and I'm now adding the entire dry mixture we prepared earlier and right now I'll sift it in there about 3 to 4 times adding dry mix I will pour more in between the introductions 200 milliliters of milk at room temperature and I'll be pouring in the milk as well portions—meaning not all the milk at once but just a little bit at a time This greatly simplifies the process mixing is harder because any mixture with coa is more difficult to mix than one with flour alone the sponge cake batter Taste-wise it will be almost a classic sponge cake just with a more intense flavor Rich in flavor My oven is always preheated to exactly 175 degrees Celsius We're finishing the mixing The final portion of milk That is we added a total of 200 milliliters of milk into it Mixed everything thoroughly I always scrape the bottom and edges of the pan with a spatula Since my pan there was 34 by 24 centimeters I'm using a pan of the same size here If you don't have the same pan Just wait for the previous layer to bake rinse the pan and bake again in it But I have plenty of these pans so I'm baking in a different pan I'll also be baking a 350°F (175°C) on convection bake top and bottom heat no convection About 35 minutes in my oven Do not open the oven during baking at least not for the first 30 minutes This is crucial or the cake will sink Slightly pull the center of the test outward toward the sides so that no high bump forms in the middle For a rectangular shape this is always crucial So my vanilla classic sponge has already cooled to room temperature I'm cutting it out of the mold right now It must be done very carefully and neatly so we don't damage the edges so your cake turns out perfect later Beautiful and even This sponge cake absolutely needs to rest If you try to cut it right after baking It will crumble and break in your hands—you won't be able to do anything about it Here I have parchment Almost non-siliconized and it kind of struggles to detach from the classic sponge cake Handle this parchment paper with great care meaning very gently Peel it off from the bottom of the sponge cake but it can be removed No sudden movements are needed—just gently like this Pull it out from the bottom and everything will work out perfectly I'll definitely put this sponge cake in the fridge overnight if it's absolutely urgent for you it just needs to rest for at least three hours e freezer then And after the freezer still not quite fully In its melted state it needs to be sliced Then you'll be able to cut it without Just a tiny bit special Anyway I'm putting it in the fridge for the night now My chocolate sponge cake has baked perfectly I'm checking it for you with a wooden skewer I just let it cool down I'm cutting it out of the pan right away This sponge cake needs a couple of hours to set properly before slicing but I'll also let it rest overnight because I'll have a cake made with these sponge layers and it'll slice even better Keep in mind that with this sponge cake which contains no butter we're not accounting for the fat present in the egg yolks That doesn't count—meaning we didn't add any oil to it That's why they're always sliced only after a good rest in the refrigerator I carefully remove the parchment from it This is crucial for achieving a clean cut This cake is easy enough for a beginner to make yet incredibly beautiful and perfectly smooth—just pay close attention to every detail and handle it with utmost care at all times I'm putting it in the fridge now and will cook it right away e berry base for the cream since it will also need to cool down very well here Breaking down the preparation of this cake into steps makes it very simple and easy to make I have 750 grams of mixed berries here As you can see they're fresh-frozen and still frozen solid I'm pouring 200 milliliters of water in there and sending it off I'm bringing everything to a boil now but I won't let it boil further The mixture came to a boil I'm draining it through a sieve and mashing all the berries through the sieve right now because there are so many seeds here I have raspberries strawberries black and red currants here cherry blueberry and blackberry After sifting meaning the clean mass of berries I was left w 620 grams here for reference if you're making just fruit puree I have 50 grams of cornstarch here I'm adding 200 grams of sugar there I don't use less because my mixture is very sour I stir everything together In a measuring cup I have 100 milliliters of cold water I pour in the entire dry mixture Mix until uniform I poured the berry pulp back into the pot where it had been boiling then added the entire starch mixture to it The fruit puree this liquid one is still very very warm I'm mixing it all together until smooth I'll brew this up to Thickening on the stove I bring everything to a boil stirring constantly in a heavy-bottomed pot over medium heat When the mixture starts to boil these will be the first signs of boiling I'll let the first bubbles simmer for about another minute Once the mixture has thickened and become sticky I remove it from the heat I pour it into the container where it will cool down to a very cold temperature that is it will first cool to room temperature and then I'll put it away Straight into the fridge—because in this cream recipe it needs to be very cold Never put it in the freezer or the starch will separate—only the refrigerator is safe So my night is over I'm now slicing my sponge cake into layers Each layer is 4 centimeters tall So there's no need to expect that your batter will rise to fill such a large pan size Stunning sponge cake No for a cake of this size using eight eggs this height is perfectly reasonable I'm telling you this as a seasoned professional with extensive experience: never believe someone especially a beginner who claims they can make three eggs do something extraordinary You can definitely bake a 40 by 30 centimeter sponge cake without a leavening agent as we've done Any claim online to the contrary is simply false And I'm also removing these corners from the hat here those little uneven bits and this will be my third layer If you're a beginner bake this light sponge cake if you're using this pan feel free to increase to 10 eggs so you'll already be set Cut into three beautiful layers With my extensive experience I can easily slice these eight-egg sponge cakes into three layers This chocolate sponge will naturally be shorter than the light one—always is I cut it into two layers each 12 millimeters thick I'm whipping the cream in the mixer bowl which holds 600 milliliters to make sure all my cake layers are even chilled I add 16 grams of vanilla sugar and also add 500 grams of chilled mascarpone cheese 300 grams of cottage cheese and cream cheese I always add 24 grams of cream thickener—it won't affect the taste at all I'm adding 80 grams of powdered sugar there That's perfectly sweet for my filling Everything here will depend on sweetness to your berries Therefore if your cream isn't sweet enough add more during the process 20 to 30 grams of powdered sugar Right now I'm whipping this entire mixture until stable peaks I mean buttery That's the kind of thick base we'll have for our fruit filling meaning it will be It should be fluid not turning into a very thick mixture—this is how it should be for the cream As soon as air pockets appear in this creamy mixture immediately Pour everything into it Otherwise your cream will separate as there's a lot of cream and a lot of mascarpone here And once I've added the entire berry base I beat it for another 15 seconds and immediately proceed I'm stopping the beating I'm whipping at high speed on my mixer My mixer isn't particularly powerful—it's only 700 watts—but it's a standard one This mixer is perfect I'm stirring everything up from the bottom of the bowl Definitely use a spatula to check that no residual cream base remains anywhere I've just divided the entire cream mixture into four equal parts on the scale I'm placing each layer onto the cake base Use the cream here for this filling must be at least 32 percent fat The cream should be here excellent so you get this lush stable cream right away—no gelatin no extra additives ckening agents because three packets of thickening agents are exactly the right amount for 600 grams of cream If your cream is 35 percent or higher no thickener is needed here at all I'm layering the cakes alternating between light and chocolate ones Here I'm soaking the layers with 300 milliliters of milk You must definitely soak these layers The cake turns out perfectly even right away This one here I place the topping on the top layer because mine turned out to be the thinnest so if I put it on the bottom it would be too thin The cream is quite dense so it will naturally settle I'm putting it back in the refrigerator now but it should stay there for at least four hours Those four hours are already behind me and I'm preparing the frosting for the coating I have 750 grams of butter here Cream it until light and fluffy then add it to 750 grams of sweetened condensed milk regular condensed milk That's how I gradually add it in portions—nothing all at once—and that's how we end up with the familiar Soviet condensed milk oil cream a childhood staple for everyone This cream is perfect for simple coverage Sponge cake desserts The filling is the simplest to prepare and always turns out perfectly If your butter is too warm your filling will be too runny Don't worry about this—if your mixture is too runny keep whipping it and it will eventually come together Just put it in the refrigerator for about 15 minutes then whip the entire cream mixture again Right now half of the cream I set aside in a separate bowl and heat it for 10 to 15 seconds using pulses in the microwave until it reaches the desired temperature a soft creamy consistency to simply cover the entire cake on top because in that consistency The freshly whipped cream cake will be covered in chunks My cake has rested perfectly in the fridge and the frosting is very stable—look how much frosting is left on my spatula Nothing at all In other words everything was distributed very evenly and the cream It turned out extremely stable Thanks to this formulation the starch flavor is completely undetectable in the cream—everything here is very balanced This portion of the cream will now be entirely used for a thin even coating of the cake In other words the coating will be o more than 3 millimeters If you'd like a cake like this any cake can be leveled with this cream on condensed milk First of all your cake should have already been in the refrigerator for at least a night to allow the sponge layers to fully settle and spread out They became saturated so that your cream doesn’t burst when your sponge cakes start spreading away from the filling And the layer of cream must be applied at least 5 millimeters thick—meaning in effect twice as much cream is needed The base must be suitable for such a thick layer of cream extremely stable—meaning it must not waver at all because an unstable substrate would The oil-based cream immediately breaks as soon as it's applied Now I'll decorate this cake using Brazilian technique—it always looks stunning and elegant on the cake And very simple almost primitive to make Attachment 1M I've placed these curls here on top and on the sides I'm using a 4B attachment here This little jagged tooth here From these large side swirls I also place these little droplets I snip a corner off the pastry bag here and pipe these little dots Now I'm decorating the top of the cake Because such large cakes You never know how to decorate it when you cover everything with berries—you'd need an enormous amount of them Here I'll show you how easy and quick it is to beautifully decorate this cake with a large number of portions so to speak with minimal effort I needed this cake for a tea gathering for at least 30 people so there'll be plenty here for everyone And if you need a standard small cake once again I remind you to use half the amount of all ingredients and bake it in a 20-22 cm pan centimeters in diameter And everything will work out for you I think you remember that When arranging berries in the decoration start with the largest berries and gradually work your way down to smaller and smaller ones That's how it's done I decorated it Basically only a small amount of berries were used but berries are definitely present here—strawberries and raspberries Blackberries and blueberries are here all in moderation and thanks to this decor The berries look great I've slightly pulled them apart here to make the cut Look how tenderly it slices—notice just how moist this cake is Thanks to us all carefully weighing the ingredients and making the cake layers the same thickness the cake looks very impressive when sliced And they weighed the cream on the scale It's not difficult to do but everyone won't get it right immediately The cake is incredibly tender urns out incredibly light in flavor Since I needed this cake for a tea gathering with a large group here's what I did for you Testing again with the glove The fork wouldn't fit on the dam it was impossible I hope it's already clear just how A moist cake And I hope the video was both helpful and informative Subscribe to my channel like this video and leave a comment Wishing you all great success and I'll see you in the next video