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Nut cake with blackberry cream

An easy recipe for a chewy nut cake base topped with blackberry cream and fresh berries.
Course Dessert
Cuisine Danish
Total Time 2 hours 30 minutes
Servings 8 servings

Ingredients

Nut cake base

  • 200 g nuts, - I use hazelnuts or almonds
  • 200 g cane sugar or white sugar
  • 3 large eggs
  • 1 pinch salt
  • A little butter for the tin

Blackberry syrup for the cream

  • 80 g blackberries
  • 25 g sugar
  • 1/2 vanilla pod, - or 1 tsp vanilla sugar
  • 1 tbsp lemon juice

Blackberry cream

  • 200 g crème fraîche (38% fat) or mascarpone
  • 200 ml whipping cream (38% fat)
  • 75 ml blackberry syrup*
  • 2 tbsp icing sugar

To serve

  • Fresh berries for the top
  • Mint or lemon balm
  • Optional: pink chocolate pearls
  • Springform tin, approx. 24 cm in diameter

Instructions

Nut cake base

  • Whisk the eggs, sugar and a pinch of salt until pale, thick and fluffy.
  • Blitz the nuts to a medium-fine flour and fold them into the egg mixture.
  • Line the base of a springform tin with baking paper, and grease the whole tin, including the baking paper, with a little butter.
  • Pour the batter into the tin and tap it a couple of times on the worktop so any air pockets rise to the surface.
  • Bake the base in a preheated oven at 175°C, conventional oven (top and bottom heat), for approx. 30-35 minutes.
  • Let the nut base cool completely (in the fridge, if you like) before carefully releasing the springform and removing the base from the baking paper. The cake is delicate and crumbly, so do this gently. Alternatively, trim the baking paper under the cake so it is not visible, - and place the base on the plate or cake stand it is to be served on.
    Be aware that the top of the cake will "crackle" if it cools at room temperature, that is exactly as it should be. If the base is cooled in the fridge, it will pick up a little moisture and the top will usually stay free of cracks. Both are perfectly fine, - one is no more correct than the other.

Blackberry syrup for the cream

  • Put the blackberries, sugar, lemon juice and the seeds from the vanilla pod (along with the pod itself) in a saucepan and bring to the boil.
  • Let the syrup simmer over a low to medium heat for approx. 5 minutes, - until the blackberries have completely broken down.
  • Pass the mixture through a fine-mesh sieve, - press it through with the back of a spoon so you get as much out as possible, - you should end up with approx. 75 ml of syrup.
  • Put the blackberry syrup in the fridge and let it cool completely before mixing it into the blackberry cream.

Blackberry cream

  • Stir the crème fraîche and blackberry syrup together in a bowl.
  • In another bowl, whip the cream to soft peaks, - and fold it into the blackberry mixture.
  • Sift the icing sugar into the cream and taste to see if it needs more vanilla, - if so, add a little vanilla sugar.
  • Top the cooled nut base with the blackberry cream, - spread it in a generous, thick layer to approx. 1 cm from the edge.
  • Chill the cake until the cream has set, approx. 30 minutes, or ideally overnight, loosely covered with cling film.
  • Top the cake with plenty of fresh berries, mint/lemon balm and, if you like, a scattering of pink chocolate pearls or similar.