Friday, January 16, 2009

Red Berry Cake: Tangy Lovely Delicious !

I saw this kind of cake from one of my cookbook, I'm sorry that I won't tell you the name of the book, because I find that the recipe is not reliable. So, this time the cake is my own creation from that nightmare, haha.
The original recipe turn out damp and the red layer was not stable enough, the red jelly (make from apricot jam with red coloring, >*<) run down the side of the cake, I think it's suitable for the horror movie party than afternoon tea. The flavor of the apricot jam is not elevating the cake, it's nothing. So, I change the topping into the strawberry jelly, because of the color and the flavor. Then the filling, the original is plain vanilla mousse without any liqueur and the gelatin. So, the taste is boring. Without the gelatin the filling melt too fast and the cake collapse. I think gelatin give a good texture if not using too much. I love the result of my cake, the marzipan cake has the great almond smell, the mousse is soft and full of the amaretto flavor then the fruits and the jelly they really go well with each other. I hope you will enjoy this cake, as much as I do.

Red Berry Cake: Tangy Lovely Delicious

Makes 20 cm square cake



Eggs (separated)






Cake flour


Bread flour

¼ tsp

Cream of tartar

Vanilla Mousse





Seed from ½ of vanilla pod


Egg yolks




Whipping cream

30 ml


Mix fruits of your choice: strawberry blueberry, kiwi or etc.

Strawberry jelly


Frozen strawberry





Preheat oven to 180°C
Sift both of the flour together, set aside.

For cake, grease 21cm cake tins and line bases with baking paper. Using an electric mixer, whisk yolks, 60g sugar and marzipan on high speed for 3 minutes or until mixture has tripled in volume. Transfer to a large bowl.

In a clean bowl, whisk whites and cream of tartar on high speed until soft peaks. Gradually beat in remaining sugar until stiff and glossy.

Add 2 large spoonfuls of meringue to egg-yolk mixture sift over flour and stir in. Gently fold in remaining meringue. Pour the batter into the tin, then spin tin to level batter.

Bake for 25-30 minutes, swapping shelves halfway through cooking, or until cake spring back when pressed gently. Cool in tins for 10 minutes, then turn out onto wire racks.

First make the Creme anglaise:

In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and seeds from vanilla pod together and whisk in a heavybottomed saucepan.

Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil.

Mix gelatin powder with Amaretto.

Strain the mixture into the bowl to remove any egg that may have scrambled.
Pour ½ cup of the hot mixture into the gelatin mixture, stir to combine.
Pour the gelatin mixture back to the bowl, stir to combine.
Wait until it has completely cooled.

Whisk cream just to soft peaks.

Gently fold 1/3 of the cream into the creme anglaise.

Gently fold back the the creme anglaise and cream mixture into the cream. The mixture will be quite loose.

Grease, then line base and side of a 20cm springform tin with baking paper (I used the plastic cake side cover). Slice the cake into 2 layers, place one cake in tin.

Stand strawberry halves upright and slightly apart so cut sides touch perimeter of tin, fill the centre with the fruits. Carefully spoon vanilla mousse mixture over the fruits, filling the gaps. then level the top. Place other cake layer over filling. Cover tin with plastic wrap, then refrigerate for 4 hours or overnight to firm.

Bloom the gelatin in the water (if using gelatin powder, mix the gelatin with 2 tbsp of water).
Put the strawberry in the food processor and process until smooth, pour the sugar into the strawberry and process again.
Pour the mixture into small sauce pan, set over low heat. Heat the mixture until the sugar dissolve but not boil.
Take the pan out of the heat, then add the gelatin, stir until smooth.
Pour the mixture over the cake, refrigerate for 2-3 hours or until the jelly set.

Red Berry Cake: Tangy Lovely Delicious !


  1. This looks really delicious. I am always in the lookout for uses of vanilla pods in recipes and in aromatherapy. I recently found out a legend of the raise of the vanilla flower among the Totonacs in Mexico. If you are interested go to the blog Stories from the Americas.

  2. The cake looks amazing! How did you manage to cut the cake into smaller even pieces?

  3. Hi, Nadee
    Using a slightly warm knife and ruler ^^, that's my trick!

  4. Hi, may i know if i freeze the cake, will the berries or fruit inside turn soft after taken out from freezer? Because i gotta do it in advance =)

  5. For this one, I don't think that freezing it is a good idea ^^, the fruit will be ruined by the coldness.

  6. Hi
    Is it possible to replace the liqueur with something child friendly?

  7. You can skip it, or add 1tsp of vanilla extract instead of liqueur.

  8. Thanks for your site, for step-by-step and for all your recipes.
    I made this cake 4 days ago - it very delicious. The unexpected combination for me - amaretto and strawberry - was very tasty. I will try soon and other your recipes! Thanks for all :-) I am happy, that I found your site.

  9. Hi.. I wanna ask something.. Is it Ok if I don't use gelatin into mousse and jelly?

    And where I can buy marzipan? Or can I make it by my self?
    Please reply my message to my email.. My email is

    Please reply me ASAP.. Thank you..

  10. Hi, Mvy
    You have to use gelatin for you jelly and you can make Mazipan by yourself, following the method in this post



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