Purple ombre cake with blackberry compote

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by: Oh Sweet Day!






http://ohsweetday.com/2013/06/purple-ombre-cake-with-blackberry-compote.html




ingredients

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serves: 4

Vanilla Sponge Cake

1 cup cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk, room temperature

1/2 stick unsalted butter, melted

1/2 tablespoon vanilla extract

2 large eggs, room temperature

1 cup granulated sugar

Blackberry Compote

2 cups fresh blackberries

1 tablespoon cornstarch

1/2 cup granulated sugar

2 tablespoons water

Vanilla Whipped Buttercream Frosting

2 sticks unsalted butter, room temperature

3 1/2 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons heavy cream

Purple food coloring paste

Nutrition Facts
Purple ombre cake with blackberry compote

Servings Per Recipe: 4

Amount per Serving

Calories: 803

  • Total Fat: 29.3 g
  •     Saturated Fat: 17.6 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 167.2 mg
  • Sodium: 206.2 mg
  • Total Carbs: 130.5 g
  •     Dietary Fiber: 4.2 g
  •     Sugars: 108.8 g
  • Protein: 7.7 g
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preparation

1.  Preheat oven to 350F. Grease three 5-inch cake pans, and line bottoms with parchment paper.

2.  In a large bowl, sift the flour, baking powder and salt. Set aside.

3.  Mix milk, melted butter and vanilla in another bowl. Set aside.

4.  Whip the eggs and sugar on medium-high speed in a bowl of a standing mixer until pale, thick and ribbony. About 5 minutes.

5.  Reduce the speed to low and beat in the flour mixture until just incorporated.

6.  Scoop 2 cups of cake batter and add it into the milk and butter mixture. Whisk until well combined. Then pour the mixture back into the remaining cake batter. Fold until well mixed.

7.  Evenly distribute the batter into the prepared cake pans and spread evenly.

8.  Bake for 20 to 25 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely before frosting.

9.  To prepare blackberry compote, cook 1 1/2 cups blackberries, cornstarch, sugar and water in a small saucepan until the berries start to break down, about 10 minutes.

10.  Lower the heat and simmer until the compote is thick, about 5 minutes. Let cool slightly before pushing the compote through a fine sieve to remove the seeded pulp. Let compote cool completely.

11.  To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla and heavy cream, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.

12.  To assemble the cake, fill a pastry bag attached to a 1/2? round tip with about a cup of buttercream. Place one cake layer on your serving plate, pipe a dam around the edge of the cake layer. Spoon 2 tablespoons of the compote inside the dam, along with a few fresh blackberries and 2 tablespoons of the buttercream. Gently spread the buttercream to seal the compote. Place another cake layer on top and repeat the same process. Place the last layer of cake on top. Smear a light coating of frosting on the top and sides of the cake. Cover and chill for 30 minutes.

13.  Divide the remaining buttercream into 3 bowls, with one of them a little more than the other two to frost the top of the cake. Tint one of the other two bowls with 4 drops of coloring paste to create deep purple color. Tint another one with one drop of coloring paste to create light purple color. Take a teaspoon of the light purple buttercream, and mix it into the white buttercream, to create an even lighter pale purple color.

14.  Remove cake from the fridge. Starting at the bottom, carefully smear the side with the deep purple buttercream, followed with light purple buttercream on the middle part, and the pale purple on the top of the cake. Use a mental spatula to smooth frosting all over the cake, to blend the colors together and create rustic stripes effect.

15.  Use an offset spatula to gently smear horizontal strokes against the sides of the cake.

16.  Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.

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