Discover the heavenly combination of creamy curd and juicy blackberries in this curd cake with blackberries. This exquisite dessert features a delicate pastry layer topped with a luscious curd and blackberry mixture, making it an irresistible treat for any occasion.
I love this curd cake with blackberries because it perfectly balances rich, creamy textures with the tart sweetness of fresh blackberries. The pastry layers provide a light and airy base that complements the smooth curd layer beautifully. Each bite is a delightful mix of flavours and textures.
What makes this cake so good is its simplicity and elegance. The curd layer is incredibly creamy and smooth, while the blackberries add a burst of freshness and natural sweetness. This cake is not only delicious but also visually stunning, with the vibrant colours of the blackberries contrasting against the creamy curd.
This curd cake with blackberries is special because it combines the best of both worlds: a classic pastry base and a modern, fruity topping. It’s a versatile dessert that can be enjoyed year-round, whether you’re celebrating a special occasion or simply indulging in a sweet treat.
Curd Cake with Blackberries: Ingredients
Here’s a detailed description of the ingredients for making curd cake with blackberries:
- Butter: Adds richness and flavour to the pastry layer.
- Water: Helps to bind the pastry dough.
- Sugar: Adds a touch of sweetness to the pastry.
- Flour: Provides structure to the pastry layer.
- Eggs: Contribute to the pastry’s texture and help bind the ingredients together.
- Blackberries: Add a fresh, fruity flavour and vibrant colour.
- Icing sugar: Sweetens the blackberries and balances their tartness.
- Lemon: gives some zinginess to the cake
- Curd: Creates a smooth and creamy base for the topping.
- Double cream: Adds richness and creaminess to the curd layer.
Curd Cake with Blackberries: Recipe Substitutions
The kitchen is the place where you can go a little bit crazy and experimental. Don’t be afraid to test new ingredients and discover different flavour combos. Here are a few examples of possible substitutions for this curd cake with blackberries:
- Butter: Margarine or plant-based butter can be used as a dairy-free option.
- Water: for a more indulgent dessert you can use milk as a base to make your pastry base.
- Plain flour: Gluten-free flour can be substituted for a gluten-free version.
- Blackberries: Raspberries, blueberries, or a mix of berries can be used instead.
- Curd: Cream cheese or Greek yogurt can be substituted for a different texture and flavour.
Curd Cake with Blackberries: Tips and Tricks
Here are some helpful tips to ensure your curd cake with blackberries turns out perfectly every time.
- Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature for easier mixing and better texture.
- Eggs: You might need less or more than 5 eggs for your pastry. When incorporating the eggs into the dough, add them one at a time, beating well after each addition. This ensures that the dough absorbs the eggs evenly, resulting in a smooth and cohesive texture.
- Texture: There are two ways to check it. The first one is to place a spatula in the dough, stir it and lift it. If the dough forms a V shape at the end of the spatula – it’s ready. The second one is to draw the line through the pastry with the spatula and it should close up slowly. This means the pastry is ready.
- Fresh Berries: Use fresh, ripe blackberries for the best flavour and colour. If using frozen berries, thaw and drain them well.
- Whip the Cream: Whip the double cream until stiff peaks form before folding it into the curd for a light and airy texture.
If you’re looking for more creamy dessert recipes, give these dishes a go:
Fraisier Cake with Yuzu Juice
Burnt Basque Cheesecake
No-Bake Mango Cheesecake
Vegan Panna Cotta with Strawberry Jam
Chocolate Tiramisu with Amaretto Liquor
No-bake Cheesecake with Kiwi
Recipe
Ingredients
Pastry Layer:
100g butter
200ml water
1 tablespoon sugar
160g plain flour
5 eggs
Curd layer:
300g blackberries
3 tablespoons icing sugar
1 lemon (zest and juice)
500g curd
3 tablespoons icing sugar
250ml double cream
Method
Prepare the pastry:
- Preheat the oven to 180 degrees and line two round cake pans (I used these pans) with parchment paper.
- In a medium saucepan, melt the butter with water and sugar over medium heat.
- Once the mixture starts to boil, remove it from the heat and add the flour all at once, stirring vigorously until the dough comes together and pulls away from the sides of the pan.
- Allow the dough to cool slightly, then beat in the eggs one at a time until fully incorporated and smooth.
- Spread the dough evenly in prepared baking pans and bake for 20-25 minutes, or until golden brown and puffed. Remove from the oven and let it cool completely.
Prepare the filling:
- In a bowl add the blackberries with 3 tablespoons of icing sugar and lemon (zest and juice). Mash the berries using fork.
- In another bowl, combine the curd, remaining 3 tablespoons of icing sugar. Using electric mixer, whisk everything together till you reach smooth texture.
- In a separate bowl, whip the double cream until stiff peaks form, then gently fold it into the curd mixture until well combined.
- Separate curd cream in half. In one half add the blackberries and other half leave as it is.
Assemble the cake:
- Once the pastry layers cooled down, add one of them back to the cake pan (this way it will be easier to assemble the cake) and spread the blackberries-curd mixture over the top.
- Add curd layer on top and finish the cake with the last layer of pastry.
- Leave the cake in the fridge for at least 2 hours to allow the flavours to meld and the curd to set.
- Before serving, decorate the cake with icing sugar and fresh blackberries.
