Bloody Berry Torta is a vibrant and delicious layered cake, bursting with fruity flavors and complemented by a rich vanilla cream. It’s a stunning dessert perfect for special occasions or when you just want to treat yourself to something indulgent. This cake features a moist chocolate sponge, a creamy vanilla pudding filling, and a refreshing berry topping, making it a true crowd-pleaser!
Ingredients:
For the Sponge Cake:
- 6 eggs
- 300 g sugar
- 1 packet vanilla sugar
- 280 g flour
- 40 g cocoa powder
- 1 teaspoon baking powder
- 120 ml water
- 120 ml oil
- A pinch of salt
For the Vanilla Cream:
- 1 liter of milk
- 3 vanilla pudding powders
- 150 g sugar
- 3 vanilla sugar packets
- 150 g butter (softened)
- 2 packets whipped cream powder (optional)
For the Fruit Filling:
- 700 g mixed frozen berries (such as raspberries and strawberries)
- 150 g sugar
- 100 g cornstarch
- 8 tablespoons water
- 50 g butter
- 2 vanilla sugar packets
Instructions:
1. Prepare the Sponge Cake:
Start by preheating your oven to 170°C (340°F). Grease and line a 26 cm (10-inch) round cake pan with parchment paper.
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form. In a separate bowl, whisk the egg yolks and sugar until light and fluffy. Gradually add 120 ml water and 120 ml oil while mixing gently.
Sift together the flour, cocoa powder, baking powder, and vanilla sugar, then fold the dry ingredients into the egg mixture, one spoonful at a time. Gently fold in the beaten egg whites until everything is well combined.
Pour the batter into the prepared cake pan and bake for 45-50 minutes (depending on your oven’s heat) at 170°C (340°F). Check the cake’s doneness with a toothpick; it should come out clean when inserted into the center. If your oven runs hot, bake at 160°C for about 45 minutes.
Once the cake is done, allow it to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
2. Make the Vanilla Cream:
In a large saucepan, heat 1 liter of milk and bring it to a boil. In a separate bowl, mix the vanilla pudding powders, sugar, and vanilla sugar packets. Add some cold milk to make a smooth paste. Slowly add the paste to the boiling milk, whisking constantly, and cook until thickened.
Remove from heat, cover with plastic wrap to prevent a skin from forming, and allow it to cool to room temperature. Once cooled, beat the 150 g softened butter into the pudding until smooth. For extra fluffiness, you can add 2 packets of whipped cream powder to this mixture and beat until creamy.
3. Prepare the Fruit Filling:
Thaw the frozen berries and drain off any excess water. In a saucepan, heat the berries with 150 g sugar until the fruit releases its juices. Mix the cornstarch with 8 tablespoons of water and stir it into the simmering berry mixture. Continue cooking until it thickens into a gel-like consistency.
Remove the pan from the heat and stir in the 50 g butter until it melts completely. Cover with plastic wrap to prevent a skin from forming, then set aside to cool.
4. Assemble the Cake:
Once the sponge cake has cooled, slice it horizontally into 4 thin layers (or 3, if you prefer). Place a cake ring around the first layer.
Start layering: spread a portion of the fruit filling on the first layer, then add a layer of vanilla cream on top. Repeat this process for the remaining layers: cake layer, fruit cream, and vanilla cream.
Once all layers are stacked, place the cake in the refrigerator and let it set overnight for best results.
5. Decorate and Serve:
The next day, remove the cake from the ring and decorate it as desired. You can top it with extra fruit, whipped cream, or a drizzle of berry syrup for extra flair.
Bloody Berry Torta is a rich, decadent dessert that combines the best of chocolate, vanilla, and berry flavors. It’s perfect for any celebration or as a sweet treat to brighten your day. With its creamy texture, fruity layers, and soft sponge, this cake will become a family favorite!
