Cake with berries is a delicious dessert according to simple recipes and for every taste. Beautiful cake with berries: a recipe for making Cakes with fresh berries recipes

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With the onset of summer, all kinds of dishes made from fresh berries appear on the tables of Russians. The zealous housewives are not only engaged in harvesting from the gifts of nature, but also cook pies from them and prepare sweet desserts. In this article, we will tell you how to make a cake with berries with your own hands at home.

Cake with and berries

Preparing this sweet treat will not be difficult even for an inexperienced cook. The main thing is to carefully read the instructions and follow each point. with berries: Grind 70 grams of any nuts with a coffee grinder or blender, and then lightly fry them in a pan. Beat 60 grams of sugar with four yolks using a mixer. Beat the four proteins until firm peaks, add 60 grams of sugar to them and mix again. The mixture should be dense and shiny. Combine the whites with the yolks, add nuts and 70 grams of sifted flour to them. Place the dough in a mold and bake until the biscuit is done.

While the base is preparing, make the custard. To do this, mix four yolks with 40 grams of powdered sugar and 40 grams of flour. Bring 400 ml of milk, 30 grams of plain sugar and a packet of vanilla to a boil. After that, gently pour the hot mixture into the yolks, stirring constantly. Then pour the cream back into the pot, put it on fire and cook until it thickens. Cool the finished cream, cover with plastic wrap and place in the refrigerator. Whisk 150 grams of heavy cream with a mixer and then mix with the custard.

Cut the biscuit in half, put the lower part on a beautiful dish and grease the surface with cream. Put the second part of the cake on top, on which place the remaining cream. Rinse berries (raspberries, currants, blueberries and others) under running water and place randomly on the surface of the cake.

Cake with berries

A photo of this simple dessert is given in the article. Biscuit cake with berries will surely appeal to lovers of sweets, and we will cook it as follows:

Make any biscuit. You can use your favorite recipe or the one we described above.
Cool the finished biscuit and cut into cakes of the same size. Soak each piece with berry syrup and generously brush with sour cream, whipped with sugar, vanilla, any berries and
Fold the cakes on top of each other, decorate the surface and sides of the cake with the second part of berry cream, whole berries and chopped nuts.

Curd and berry cake

This dessert will look great on a festive table. In addition, it can be prepared for a friendly party, bachelorette party or meeting guests. To make a cake with berries, a photo of which you can see in the article, follow the recipe exactly.

So, to make a biscuit, beat four eggs with one and a half cups of sugar, two cups of sifted flour, slaked soda and three tablespoons of cocoa. Grease a detachable mold with butter, pour the dough into it and place in a preheated oven for 30 or 40 minutes.

Pour two teaspoons of gelatin with warm water and leave to swell for half an hour. After that, put the bowl on low heat and, while stirring, melt its contents. Put 600 grams of cottage cheese in a suitable saucepan, add a glass of sugar and four tablespoons of sour cream to it (you can also take yogurt). Rub all the ingredients thoroughly, add two-thirds of the gelatin to them and mix well again.

Five tablespoons of berries (you can use frozen) rub through a sieve, mix with a glass of sugar and the rest of the gelatin. Put the resulting mixture in the refrigerator for five minutes (no more).

Grease the surface of the biscuit and then gently pour over the berry puree. Use a fork to paint marble patterns on the dessert. To do this, lightly press on the cream and make several circular motions. Put the finished berry cake in the refrigerator for one hour. After that, carefully remove the dessert from the mold, put it on a dish and serve with tea or soft drinks.

Assorted Berry Cake

This bright and beautiful dessert will impress even the most severe critic. And its delicate taste will surely make your guests ask for more than once.

In order to make an original cake with berries, beat 125 grams of room temperature butter with 100 grams of sugar. Add 75 grams of flour, 70 grams of potato starch, and a teaspoon of baking powder. Mix the dough thoroughly and transfer to Place the future biscuit in the preheated oven and bake for half an hour.

Dissolve a tablespoon of gelatin in two tablespoons of warm water and wait until it swells. Mix 500 grams of sour cream, 150 grams of sugar, 200 ml of heavy cream, vanilla sugar, zest and juice of one lemon with prepared gelatin. Cool the resulting cream slightly, and then spread it in an even layer on the surface of the biscuit. Then refrigerate the cake for three hours.

Mix two tablespoons of starch with four tablespoons of freshly squeezed cherry juice. Boil a glass of the same juice over a fire, mix with starch and 200 grams of berry platter (black and red currants are perfect). Heat the mixture over a fire for a couple of minutes, then remove it from the stove, add another 250 grams of berries, stir and let cool.

Decorate the surface of the cake with berry mass and send the dessert to the refrigerator for one hour. When the allotted time has passed, remove the cake from the mold, place it on a dish and cut into portions.

Chocolate dessert

Delight your family and friends with an original treat. To cook with berries, you will need to beat five eggs with a glass of sugar for a biscuit into a white foam. Sift a glass of flour through a sieve and mix with eggs. Line a detachable form with parchment, and then pour the dough into it. Preheat the oven and bake the biscuit in it for about half an hour.

To prepare the cream, heat 250 grams of heavy cream on the fire, add 125 grams of grated dark chocolate to it and wait until it dissolves. After that, remove the chocolate mass from the heat and cool it in the refrigerator.

To make a custard, you need to mix 20 grams of flour, 30 grams of starch, 50 grams of sugar, and three eggs. Then add 250 grams of hot cream and 250 grams of milk to them. Heat the resulting mixture over a fire, not boiling. When the cream thickens, remove it from the stove and refrigerate.

Cut the finished biscuit in half, spread the custard on the first cake and cover it with the second cake. Spread the surface and sides of the cake with cream, decorate with berries and sprinkle with grated chocolate.

"Berry" cake

This delicious dessert will not take much of your time to prepare. The recipe is simple enough:

Combine in a suitable bowl two chicken eggs, one and a half cups of sugar, a little slaked soda, a glass of kefir or sour cream, a glass of fresh or frozen berries and one and a half glasses of sifted flour.
Pour the thoroughly mixed dough into a mold and bake until tender.
Divide the biscuit into two cakes, each of which is well greased with sour cream.
Decorate the surface of the cake with grated halva and fresh berries.

Pancake dessert with cream

And berries are considered a favorite delicacy of adults and children. Therefore, we offer you this recipe:

Bake delicate sweet pancakes according to your favorite recipe.
To make the cream, beat with a mixer 125 grams of yogurt, 250 grams of mascarpone cheese and two tablespoons of honey.
Peel the kiwi, cut into half rings, and then mix the fruit with fresh berries.
Now you can move on to collecting the cake. To do this, spread the cream on the pancake, put a thin layer of berries, and cover with two pancakes on top. Repeat the operation until you run out of ingredients.
Cover the finished dessert with cream, and decorate its surface with berries and fruits.

Wedding cake with berries

If the most important celebration in your life is scheduled for the summer months, then try to decorate the festive table in accordance with the season.

A wedding cake with berries is the best fit for this purpose. Of course, for its preparation you will need the help of professionals, but you can come up with its design yourself. Focus on your preferences - and your guests will be delighted with the original idea.

Conclusion

We hope you enjoy Summer Berry Cake. Thanks to our recipes, you can prepare many interesting desserts and surprise your family with new tastes.

Preparation:

Prepare a biscuit.

Preheat the oven to 180 degrees.

Line the bottom of the split form with parchment; do not lubricate the sides of the form with anything.

The dough will stick to the walls during baking, due to which, when it cools down, it does not deform, but remains smooth and fluffy.

Break eggs in a small saucepan and add sugar.

Put everything in a water bath and beat with a whisk until the sugar is completely dissolved.

The mass should become foamy and lighten slightly.

Remove saucepan from heat, pour into food processor or deeper container.

Continue whisking at high mixer speed for another 5-8 minutes, or until the mass has tripled.

Sift flour, melt butter and cool to room temperature.

Sift a third of the flour into the whipped mass and gently stir with a spatula or whisk from top to bottom, do not stir for a long time and do not make sudden movements.

Pour in a third of the oil around the edge and mix.

Thus, add all the flour and add all the oil.

Pour the biscuit mass into the prepared form.

Bake on a medium level for ~ 35-40 minutes.

The baking time depends on your oven, you can check with a toothpick - it should come out completely dry. Do not open the oven door during baking.

Cool the sponge cake in a mold on a wire rack, turning the mold upside down.

To take out the biscuit, you need to walk with a thin sharp knife along the sides and remove the ring from the mold.

I use a plastic spatula because the knife still scratches the shape.

Turn the biscuit over and wrap in foil or plastic wrap. Refrigerate for 4-8 hours.

Sponge cake can be stored in the refrigerator for up to 7 days, in the freezer for 1 month.

Prepare impregnation.

Dissolve sugar in hot water, cool and add alcohol.

Prepare the berries.

Strawberries, blueberries, raspberries fresh, amount by eye or taste, can be combined, washed, dried with paper towels, cut strawberries if desired.

If cooked with cherries: 300 g frozen cherries, 15 g corn starch, 50 g sugar - put the cherries in a saucepan without defrosting, add sugar, bring to a boil over low heat; in a glass, dissolve the starch in 30 ml of water and quickly pour into the cherries, stirring constantly, brew for ~ 2 minutes, until a uniform transparent color is achieved. Cool completely.

Chop canned peaches, use syrup instead of impregnation.

Use canned pineapples, syrup instead of impregnation.

It can also be cooked with mangoes, fresh apricots, soaked prunes, etc.

You can make raspberry, strawberry or cherry confit according to the principle of.

Prepare the cream.

Put cottage cheese in a bowl, add powder and mix.

Beat the cream until firm peaks, add to the curd and mix gently until smooth. Here you need to try a cream for sugar, if it seems a little, add powdered sugar and mix.

Pour gelatin with 2 tablespoons of water, dissolve in a water bath (I dissolve in the microwave, but I do not advise beginners), gelatin should never boil!

No need to freeze gelatin!

Add 2 teaspoons of cream to the dissolved hot gelatin and mix immediately (done in order to cool the gelatin, otherwise it will be grains in the finished cream).

Pour the gelatinous solution into the cream, constantly stirring the cream (you can beat at the lowest speed of a mixer or blender).

Use the cream right away!

Collect the cake.

Cut the biscuit into 3 parts. I cut with a sharp toothed knife for bread.

Lay out the cake ring with acetate foil or strips of baking paper (glue on butter), place it on the cake dish (plate), put 1 cake layer and fix the ring.

Saturate with a silicone brush, add 1/3 of the cream.

Lay out some of the berries.

I photographed the cake with mastic, so the sides are lined with strips of biscuit.

Put the second cake on top, smooth it, soak it and put another 1/3 of the cream and part of the berries.

Add the third cake layer, smooth, saturate, add the remaining cream and decorate with berries or to taste.

Put the finished cake in the refrigerator for 4-5 hours, and preferably overnight.

Carefully remove the ring and serve. Bon Appetit!

P.S. From this amount, a low homemade cake is obtained.

To get a cake 10 cm high, I bake a biscuit for 5 eggs in a ring with a diameter of 18 cm (or in 2 rings for 3 and 2 eggs at the same time), I cut into 3 cakes 1.5-1.8 cm thick.

The amount of gelatin depends on many factors, if you are not sure of yours, it is better to take a little more. If the cake is for mastic, then it is better to take 7-8 g, it will be easier to work this way. The amount of gelatin affects the density of the soufflé, not the taste. With 5 g, it turns out very, very delicate and airy.

This biscuit is my favorite, but you need to get used to it and be sure to use high-quality eggs and butter!

Cottage cheese is needed just pasty - it is sold in jars, not homemade, not granular, not grainy, etc., but homogeneous like sour cream. You can use cream cheese, the proportions are the same, but the taste will be different. If you use yogurt, then increase the amount of gelatin by 3 g.

Today, an increasing number of pastry chefs refuse from oily cream roses and bulky figurines - the most stylish and popular is the use of fruits, berries and flowers. With the help of available and common ingredients, even at home and without special skills, you can turn an ordinary sponge cake into a work of art.

What berries to use?

The choice of berries should depend not only on taste, color and size, but also on the amount of juice contained. Those fruits that are filled with an excess of liquid are not recommended, that is, you will have to exclude melon, watermelon and gooseberries, as well as cranberries. The berries, of course, should be fresh and bright, firm and not overripe, without cracks or spots. It is not forbidden to use strawberries directly with the stalk.

Before eating cherries, the pits must be removed from it.

In the event that frozen berries are to be used, it is important to ensure that they do not lose their shape. To this end, the fruits are first transferred from the freezer to the refrigerator, and a few hours later they are already taken out of the cold and warmed up at room temperature. Canned berries get rid of sweet syrup and filter before use. It is important to remember that sour berries are usually chosen to neutralize the excess sweetness of the cream.

By the way, raspberries are perfectly combined with blackberries or blueberries and crispy macaroons, and kiwi becomes a good fruit addition in almost any case. When the cake is garnished with raspberries and strawberries, it is worth covering them with chocolate, completely, half, or in stripes. The color of the berries should depend on the shades of the cake itself. for example, a chocolate base requires a complement in the form of red fruits, yellow or orange cherries will stand out brightly against the background of light yellow jelly, and figs along with blackberries will decorate a cake covered with lavender cream.

How to decorate a cake at home?

The easiest way to decorate a cake with your own hands is to use a berry decoration. As a rule, if the top of the cake is covered with a light cream, for example, white, then a scattering of ordinary bright berries is enough to create a decent decor. In this case, the cream is made from four proteins, a glass of powdered sugar, two tablespoons of lemon juice and a briquette of butter. Cooking begins with the fact that the whites, separated from the yolks, are cooled and in a dry container they begin to beat with a mixer. This should be done at low speed, step by step, adding powdered sugar.

As soon as the mixture begins to resemble foam, it will need to be placed in a water bath and heated for about four minutes to completely melt the sugar. Then the substance is combined with warmed oil and lemon juice and whipped again until it becomes fluffy. Using a pastry bag or special devices, the cake is coated with cream on top, on the sides and between the cakes. The berries are placed on top either randomly or forming a certain picture.

A cake decorated with blueberries, raspberries, strawberries and lingonberries, and candied cherries will look best. By the way, if the cake is planned to be multi-layered, then some of the fruits can also be used for the cream between the cakes.

The combination of strawberries with cream is considered a classic. To make a cake with them, you will need 400 milliliters of high-fat cream and six tablespoons of powdered sugar. Chilled cream is whipped until lush peaks are obtained, and before the start of the process, fat is additionally scraped off from the insides of the package and combined with the total mass. The bowl and whisk should also be frozen in the refrigerator for about five minutes. Beat first at medium speed, and then gradually increase it.

After about a couple of minutes, you can add powdered sugar, and stop when steep peaks form - after about ten minutes. Then the cake is covered with cream, and the strawberries are neatly stacked along the edge and in the middle. You can also cut the berries into thin slices and then stick them along the edges of several layers. By the way, you can decorate such a dessert with a few chocolate-covered strawberries. To create such a decorative element, you will need a chocolate bar, a little milk, about ten large fruits and, if desired, nuts.

The chocolate is melted in a water bath, if necessary, using milk to create the required consistency. Then each berry is dipped in the resulting substance, after which it is placed on the surface of the cake. This design can be supplemented with a nut, crushed to a state of dust on a grater, or chocolate curls drawn with a pastry bag. By the way, you can dip strawberries in bitter, milk or white chocolate.

In Russia, the use of jellied berries, which form a separate layer of the cake, is also quite common. In this case, you will need to use a package of gelatin, a tablespoon of granulated sugar, half a glass of plain water and a teaspoon of lemon juice. In addition, it is more convenient to work with a sliding form. First, according to the instructions, gelatin dissolves in water until it swells. After about a quarter of an hour, place it in a water bath so that the powder is completely dissolved.

As soon as the substance boils, you will have to extinguish the fire and add lemon juice and granulated sugar to the saucepan. On the ready-made biscuit, fixed in a sliding form, cut fruits are beautifully placed. The jelly is carefully poured with the top layer, and you need to move from the center to its edges. In another version, the berries are simply smeared with a jelly substance. The cake is put into the refrigerator and served when the gelatinous layer has already hardened.

If it is necessary to make the jelly colored, then the dyes will have to be added even at the stage of being in a water bath. By the way, they can be replaced with berry or fruit juice. Red jelly goes well with strawberries, raspberries or red currants, and yellow jelly with yellow cherries.

There is also the option of adding cream or yogurt when the gelatin has cooled down. Such additives will make the taste more delicate.

When working with berries, you can use the carving technique. For example, the fruit is cut into thin slices to length, and the resulting pieces are used to fold the flowers. For volume, the composition can be placed on a chocolate stand or in a recess on the cake. A simpler solution is to cut the berry to the base to obtain a kind of petals.

For convenience, the fruits can always be strung on a toothpick, and then fixed in the chosen place. A handful of berries will look very beautiful and original, crowned with an ordinary waffle cone, and an ordinary "Napoleon" will get a second wind if you decorate it with a wreath of raspberries, strawberries and blueberries and sprinkle with powdered sugar.

How to keep fruits fresh?

To prevent the berries on the cake from getting windy, properly dip them in caramel, sprinkle with non-melting powder or cover with a special transparent confectionery gel designed for this purpose. Also, so that the fruits shine and do not slip from their place, they can be smeared with jelly for cakes with added sugar.

Design examples

To decorate the cake beautifully, it is enough to adhere to a few recommendations and not be afraid of experiments, because even in the case when the berries are spontaneously spread out on the surface of a lush cream layer, the picture looks great. Small compositions and single fruits are also better placed at the edges, and large ones should be placed in the center. Sometimes triangles are formed from whole berries or their pieces, converging at the vertices in the center, and they should be supplemented with miniature chocolates.

A sponge cake completely covered with snow-white cream or a light cheesecake will look expensive and elegant if a berry crown is placed on top of it. In this case, slices of strawberries, blackberries, red currants, raspberries and blueberries are freely located along the edge. A couple of small sprigs of mint will be a necessary decorative addition.

Blotches of blueberries are neatly located between them. Along the bottom of such a cake is another, but already simplified, thin crown - thin slices of strawberries and single blueberries. It is worth advising to supplement the dessert with chocolate drips coming directly from under the layer of berries.

A laconic one-tiered cake with a blue coating will sparkle with new colors if you place a fruit and berry crescent on it. For this purpose, strawberries, whole and half, blueberries, cherries with twigs and halves of an apricot without pits, are very suitable.

A very original solution would be to decorate an ordinary pastel cake with a berry crown and small cookies. Blackberries and raspberries are used with square flavor crackers and large blueberries. In addition, halves of yellow cherry tomatoes become the highlight of the cake. A bountiful harvest will allow you to create a bright decor, making a berry "hat" from under which chocolate streaks flow. Ripe raspberries, blackberries and red currants completely cover the surface of the cake, and some of the currants, placed along the edges, do not even separate from the twigs.

A dessert with a chocolate-berry coating will definitely be memorable. First, the surface of an ordinary light cake is completely filled with chocolate, gently flowing down the sides. Then half of it is filled with ripe berries - raspberries and blueberries, and the latter should still have more fruits. The second half is decorated with chocolates, chocolate wedges and other goodies.

For tips from a pastry chef for decorating a cake, see below.

Recipes for chocolate cakes with berries are intended for those housewives who prefer to cook not only delicious, but also beautiful products. Chocolate cakes decorated with berries take the most honorable place on any sweet table. When preparing them, you can show all your imagination and deliver guests not only gustatory, but also aesthetic pleasure.

Chocolate cake with strawberries and mascarpone

Ingredients:

2 ready-made chocolate biscuit cakes
500 g mascarpone (Italian curd cheese)
3 tbsp. tablespoons of sugar
1 bunch of mint
500 g fresh strawberries
icing sugar for dusting

Preparation:

Grind the mascarpone and sugar in a bowl until creamy. Rinse and shake off mint water. Separate the leaves from the stems, cut into strips and mix with the cheese cream.

Place one chocolate cake sponge cake with berries on a round dish, apply cream. Cover with a second biscuit.

Serve immediately or chilled.

Chocolate cake with mascarpone and berries is also very good as a refreshing dessert.

Chocolate cake recipes with fresh berries on top

Cake with chocolate, strawberries and nuts

Ingredients:

5 egg whites
1/2 cup wheat flour
1/2 cup sugar
1 lemon
250 g butter
200 ml condensed milk
50 g fresh strawberries
100 g cashews
1 teaspoon of cocoa powder
whipped cream to taste

Preparation:

To make a chocolate cake with fresh berries, you need to beat the whites with lemon juice into a thick foam. Add sugar gradually while whisking. Gently add flour and grated lemon zest. Stir into a homogeneous mass. Cover the bottom of the round dish with oiled paper and put 2/3 of the dough in it. From the rest, make sides, as well as 2 flagella. Place the harnesses in a criss-cross pattern on the cake, dividing it into 4 sections. Bake in the microwave for 2–2.5 minutes at above medium power.

To prepare the cream, beat the softened butter with condensed milk until creamy. Fill one section of the cake with the fourth part of the cream. Fill the second section with the same amount of cream and sprinkle with nuts on top.

Fill the third section with cream, and spread the berries on top.

As shown in the photo, the chocolate cake with berries should be coated with the remaining cream mixed with cocoa powder:

Decorate the cake with berries and whipped cream. Refrigerate before serving.

"Mashenka" cake with chocolate and berries

Ingredients:

For the test: 500 g flour, 300 g butter margarine, 100 ml vodka, 2 eggs, 1 tbsp. l. butter.
For the cream: 500 g of condensed milk, 300 g of butter.
For filling: 300 g strawberries, 300 g black currants, 300 g seedless raisins, 200 g.
For decoration: 200 g apricots.

Cooking method:

To prepare a chocolate cake with berries on top, pour flour into the softened margarine and mix thoroughly. Put the mixture in a heap into a deep bowl, make a small depression in the center, pour in 1 glass of water, vodka, put eggs, stir and put in a cool place for 2–2.5 hours.

Divide the finished dough into 4 equal parts. Bake the cakes on a greased baking sheet in an oven preheated to 220 ° C for 10-15 minutes, then cool.

To prepare the filling, soak the raisins in warm water for 2 hours, then rinse and pour over with boiling water. Wash strawberries and black currants, mash and stir with raisins.

Melt the chocolate, add to the berry mass, mix and put in a cool place for 1 hour.

To prepare the cream, mix the condensed milk with softened butter and beat thoroughly with a mixer.

Grease the cake with cream, put the filling on top, cover with another layer of cream.

So connect all the cakes.

Wash apricots, cut in half, remove seeds.

Grease the top of the cake with cream and garnish with apricots.

Cake with chocolate, raspberries, pineapple "Romeo and Juliet"

Ingredients:

5 eggs, 3 tbsp. l. flour, 1 glass of syrup.
For filling: 200 g of raspberries, 130 g of pineapple, 200 g of ice cream, chocolate.

Cooking method:

Beat the whites into a foam, add the yolks alternately with flour, mix slightly. Put the finished dough on a greased baking dish and bake for about 30 minutes. Cool and cut into two layers. Sprinkle the layers with syrup, cover the bottom layer with pineapple slices and raspberries. Connect the layers and put in a cold place. Spoon the ice cream out before serving. Decorate with chocolate chips and any berries.

"Alice through the Looking Glass" chocolate cake with cherry berries

Ingredients:

160 g flour, 7 eggs, 150 g sugar, 20 g chocolate powder, 100 g butter, 50 g biscuit crumbs.
For filling: 200 g sour cream, 200 g, 50 g marzipan, 50 g icing sugar, 2 proteins, 1 yolk, cherry berries, candied orange peel.

Cooking method:

Add chocolate powder, flour, melted butter, biscuit crumbs and whipped whites to the yolks pounded with sugar. Put the finished dough in a mold and bake for 40 minutes. Cut the cooled cake into layers and brush with sour cream. Pour the cake with melted chocolate fondant. Decorate with marzipan hearts.

For filling: Mix marzipan mass with powdered sugar. Cut out hearts from the dough.

Grease the curbs with shaken yolk. Bake in the oven. Grind the proteins and sugar into lipstick, which to spread over the middle of the hearts.

Decorate with sliced cherries and candied fruits.

"Delightful" chocolate cake with strawberries

Ingredients:

For the test: 6 eggs, 400 g flour, 200 g sugar, 200 g sour cream, 2 tablespoons, 1 tablespoon margarine.
For the cream: 3 egg whites, 6 tablespoons of powdered sugar, 1 teaspoon of lemon juice, 2 tablespoons of strawberry jam.
For impregnation: 4 tablespoons of sugar, 6 tablespoons of water, 3 tablespoons of strawberry liqueur.
For filling: 1 glass of strawberry jam
For decoration: 2 tablespoons of ground nuts, 100 g of strawberries, 1 tablespoon of powdered sugar.

Cooking method:

Separate the whites from the yolks, beat in a strong foam, mix with the yolks, ground white with sugar. Add sifted flour, cocoa and sour cream, knead to a homogeneous dough and put it in a greased form with margarine. Bake in an oven preheated to 200 ° C for 20 minutes. Cool the finished biscuit, cut lengthwise into 3 cakes.

To prepare the cream, beat the whites with powdered sugar and lemon juice into a cool foam, add strawberry jam at the end of whipping. Prepare syrup from sugar, water and liquor, soak the cakes with it. Wash and dry the strawberries. Grease the cakes with jam, lay on top of each other. Decorate the cake with roses and patterns made of cream and strawberries dipped in powdered sugar and nuts.

Look at the photo for the recipes for chocolate cakes with berries presented above:

Cakes poured with chocolate and decorated with berries: recipes with photos

Cake with chocolate icing and berries

Ingredients for the biscuit:

5 eggs
1 tbsp. Sahara
1 tbsp. flour

Ingredients for the cream:

1 can of condensed milk
200 g butter
3 tbsp. l. cocoa powder
Strawberries, cherries or other berries
Jelly for cakes
Chocolate glaze - cocoa powder, sugar

Preparation:

First, according to this recipe for a cake with berries, drizzled with chocolate, you need to make a biscuit. For this, the whites must be separated from the yolks. Then beat the whites with half the sugar until fluffy, firm foam. Beat the yolks with the remaining sugar until the mixture turns white and swells. Add the yolks to the whites and stir with a spatula. Sift flour and add to the egg mass, stir with a spatula until smooth.

Line the baking paper on the bottom of the baking dish (20-23 cm) and grease the baking dish with oil. Gently lay out the dough and send to the oven preheated to 180 degrees for about 40 minutes. Remove the finished cake sponge cake with berries and chocolate from the mold and let it brew for about 10 hours, after which it can be cut into pieces.

Now we are making a cream. We need to beat butter at room temperature for a couple of minutes on medium speed and add condensed milk (with cocoa - optional). Then grease the cakes with cream. Pour the chocolate icing over the cake, lay out the berries, pour over the clear jelly and refrigerate for at least 2 hours.

As you can see in the photo of cakes with berries and chocolate, such confectionery looks very elegant:

Chocolate cake with berries

Ingredients:

- 75 grams and 100 grams for glaze
cream - 125 ml
flour - ½ cup
brandy - 4 tbsp. spoons
cocoa powder - 1 tbsp. spoon
egg whites - 4 pcs.
fresh berries - 0.2 kg and for decoration
sugar - 1 glass.

Preparation:

1. Break the chocolate into small pieces, sprinkle with cocoa and 6 tablespoons of sugar, pour 2/3 cup boiling water. Stir until smooth.

2. Throw well washed berries in a colander so that all the liquid is gone. Then mix with brandy.

4. Add a quarter of the proteins to the chocolate mass and mix. Then we introduce the remaining proteins, mix and add the berries. The dough should turn out to be liquid.

5. Cover the baking dish with baking paper and pour out the dough. We put in the oven for 35 minutes at a temperature of 190 degrees. Do not remove from the mold until the cake has cooled down.

5. Pour the cream into a saucepan and bring to a boil. Add the broken chocolate, stirring constantly. When the chocolate has melted, remove from heat.

6. The cake prepared according to this recipe pour over with chocolate icing, garnish with berries, and can be served.

See how appetizing in these photos are the cakes with berries, poured with chocolate and decorated to the taste of the hostess:

Read also:

Chocolate Stick Cookies Recipe
Chocolate Balls Recipe for Cake Decorating
Chocolate muffin tins recipe
Biscuit chocolate recipes on boiling water in the oven and slow cooker