Berries are just the beginning of this complicated gourmet berry cake. This one takes ambition and a bit of elbow grease.
How To Make Mixed Berry Wine Cake
Combine flour, sugar, salt and nutmeg in a large bowl or in the work bowl of a food processor fitted with metal blade.
- Combine ingredients or pulse the processor to blend.
- Add the butter and margarine or shortening and use 2 cross-cutting knives or pulse the processor to combine the fat and flour until mixture resembles dried rice.
Add egg yolk, 1 tbsp or two of ice water, and blend or pulse a couple of time, only until the pastry begins to clump together.
- Add a tiny bit more water if the dough is too dry.
- When the dough will cling together when pinched between your fingers, remove it from the bowl and turn it out onto wax paper.
- Wrap it into a ball and chill for about 30 minutes.
Roll out pastry and transfer to the bottom of a buttered 8 ½-inch spring form pan.
Bake at 375 degree F for 17 to 20 minutes or until golden.
- Let it cool completely on a wire rack.
- Remove the pan sides but leave the cookie on the bottom of the pan.
- This will form the base upon which the cake will be "constructed".
Leave oven temperature at 375 degrees F.
- Prepare Cake: Position rack in center of oven.
- Spread bottom and sides of an 8 ½ -inch cake pan with solid shortening.
- Line bottom of pans with baking parchment or wax paper cut to fit, then grease paper.
- Dust pan with flour; tap out excess flour.
- Sift flour and salt onto piece of wax paper.
- Set the sifted on another piece of wax paper on a plate.
- Pick up the paper containing flour mixture and gently pour into the sifter.
- Just let it sit there waiting to be sifted when needed.
- Put the plate holding the sifter bear the mixer.
- Melt the butter in a small saucepan; when melted, skim off and discard any white foamy residue that rises to the surface.
- Set butter - and a small bowl - aside.
- Combine eggs and sugar in a large heatproof bowl of an electric mixer.
Set this over the bottom of a double boiler containing water that is hot to the touch, about 125 degrees F.
- If water is too hot, it will cook the eggs rather than warm them.
Stir the egg-sugar mixture constantly with a large whisk until it feels warm to the finger, 110 degrees to 120 degrees F.
- It will no longer be grainy because the sugar will be dissolved.
- At once remove bowl from the heat and attack it to the electric mixer.
- Whip the egg-sugar syrup on medium-high speed for 3 to 4 minutes, or until it triples in volume, is very thick and light-colored, and forms a flat ribbon falling back on itself when the beater is lifted.
- Add the vanilla or any other flavoring and whip for 2 or 3 seconds to blend.
- Remove bowl from mixer.
Hold sifter over the batter bowl and sift a few tbsp of the flour mixture onto the yolk foam.
- Gently fold it in with a rubber spatula or flat whisk.
- Repeat about 5 or 6 times to use up the flour, always sifting on a little flour and folding it in lightly before adding more.
Put about 1 ½ cups of the batter into the small bowl and fold the melted butter into it.
- Finally fold this butter mixture into the entire bowl of batter.
- Do this lightly without overworking the batter.
- Pour this génoise batter into the prepared springform pan.
- Bake in the preheated oven for 22 to 27 minutes, until the cake top is golden, springs back when lightly touched, and a cake tester inserted in the center comes our clean.
- CAUTION: do not open the oven door wide during the first 15 minutes or the temperature change may cause the cake to fall.
- Allow the cake to cool in the pan for 10 minutes then remove from the pan and cool completely on a wire rack.
Place the apricot preserves in a small saucepan and warm until it will spread easily.
- Also prepare the berries: Pick over, hull if necessary, rinse and dry gently on paper towels.
To assemble the cake:
Spread about ⅓ cups apricot preserves on the cookie base in the springform pan.
- Cover this with the génoise cake slab.
Strain ⅓ cups of remaining warm apricot preserves and discard the solids.
- Spread the strained preserves Over the top of the génoise layer.
- This glaze will help prevent the gelatin topping from soaking into the cake.
- Arrange the berries in the glaze on top of the cake.
- Refrigerate the cake in its pan while you prepare the gelatin topping.
- Wine gelatin topping: Sprinkle the gelatin over the cold water in a small bowl.
- Let it stand for about 3 minutes to soften, then add the boiling water and stir until the gelatin is completely dissolved. Add the wine and stir.
- Set the gelatin bowl into a bowl of ice water and stir on and off for about 15 minutes, until the gelatin thickens and begins to mound on the spoon like a soft pudding; Do not let it get hard.
- At once remove the cake from the refrigerator and spoon the gelatin over the berries on top.
- Return the cake to the refrigerator and leave for a minimum of 3 hours to set the topping.
Dampen a tea towel with very hot water, wring it out, and wrap the towel around the pan for a few seconds. Then slowly open the spring on the pan side; if the gelatin sticks, run a thin-bladed knife between the cake and the pan to loosen.
- Remove the pan sides.
- Leave the cake on pan bottom to serve.
- If you wish to garnish the sides of the cake.
Warm remaining ⅓ cups of preserves and brush onto the cake sides.
- Press on toasted almond slices.
- In hot weather, refrigerate cake until serving.
- Sugar: 31g
- Calcium: 66mg
- Calories: 582kcal
- Carbohydrates: 60g
- Cholesterol: 127mg
- Fat: 27g
- Fiber: 3g
- Iron: 2mg
- Potassium: 267mg
- Protein: 11g
- Saturated Fat: 11g
- Sodium: 120mg
- Vitamin A: 579IU
- Vitamin C: 2mg
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