bohemianwanderer – These elegant blackberry and lime sponge cakes with white chocolate cream are a beautiful addition to any dessert table. With a light sponge, bright jam, and rich ganache, each cake is a perfect balance of flavor and texture.
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Start by making the jam. Place 600g of blackberries into a medium pan over low heat and cook for three minutes. Press gently to create a soft pulp. Add 200g caster sugar and 2 tablespoons of lime juice, then stir until the sugar dissolves. Increase the heat to medium-high and boil for 20 to 25 minutes until the mixture reaches 105°C on a sugar thermometer. Remove from heat, stir in the lime zest, and let the jam cool completely.
Next, prepare the ganache. Place 100g of white chocolate (buttons or chopped) into a bowl. Heat 100ml of double cream in a small pan until just simmering, then pour it over the chocolate. Let it sit for three minutes before stirring gently until fully combined. Cover and refrigerate for at least three hours or up to three days.
To make the sponge, preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Line the base of a large baking tray (about 40cm x 33cm) with baking paper. Do not grease the sides. Heat 70ml of milk with 1 teaspoon of vanilla bean paste until simmering, then let it cool to tepid. Whisk 4 egg yolks with 50ml sunflower oil, then mix in the tepid milk. Sift in 40g plain flour, 35g cornflour, and ¼ teaspoon fine sea salt. Fold everything together until smooth.
In a separate bowl, beat 4 egg whites with ¼ teaspoon cream of tartar until soft peaks form. Gradually add 70g caster sugar while beating until firm peaks form. Fold one-third of the egg whites into the yolk mixture to lighten it, then gently fold in the rest using a spatula.
Bake, Assemble, and Serve These Delicate Individual Cakes
Pour the sponge mixture into the prepared baking tray, smooth the surface, and bake for 10 to 12 minutes. The cake is ready when it springs back lightly to the touch. Cool the sponge in the tin for 10 minutes.
Run a knife around the edges, dust the top with icing sugar, and place a sheet of baking paper over it. Place a board on top and flip the cake over to release it. Carefully peel off the original baking paper, then cut the sponge into 12 squares, each measuring about 10cm. Finish the white chocolate cream by whipping the chilled ganache with 160ml of additional cream until it forms soft waves.
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To assemble, place a spoonful of white chocolate cream in the center of each sponge square. Add a spoonful of blackberry and lime jam on top, then fold each square diagonally to form a triangle. Gently press the two points together to seal. Arrange the finished cakes slightly overlapping on a serving plate. Dust lightly with icing sugar just before serving. These delicate cakes are perfect for afternoon tea, special events, or as a light dessert. The tartness of the blackberry-lime jam contrasts beautifully with the creamy ganache and airy sponge, making every bite a refined experience.
