Berries and Cream Letter Cake
Experience bliss with our Berries and Cream Letter Cake. Enjoy the harmonious blend of velvety vanilla ganache, luscious crème pâtissière, and vibrant mixed berry confit on layers of crisp Pâte Sucrée and nutty almond dacquoise. A heavenly symphony of flavors and textures.
Ingredients
Vanilla Whipped Ganache
- 250 grams Warm Heavy Whipping Cream (35% fat)
- 250 grams Cold Heavy Whipping Cream (35% fat)
- 250 grams White Chocolate Chips or Chunks
- 50 grams Gelatin Powder with 200 Bloom Strength
- 2 tbsp Water to mix the Gelatin Into
- 1 tbsp Vanilla Extract
Pâte Sucrée (Sweet Short Pastry)
- 200 grams All-purpose Flour
- 45 grams Almond Powder
- 80 grams Powdered Sugar
- 2 grams Salt
- 120 grams Unsalted Butter (room temp but not melted)
- 1 Medium Egg
- 1 tbsp Vanilla Extract
Crème Pâtissière (Pastry Cream)
- 3 Egg Yolks
- 35 grams Granulated Sugar
- 15 grams Cornstarch
- 1/2 tsp Vanilla Extract
- 200 grams Milk
- 1/4 tsp Salt
- 30 grams Unsalted Butter, Chilled and Diced
Almond Dacquoise
- 4 grams Egg Whites
- 48 grams Granulated Sugar
- 100 grams Almond Flour
- 24 grams All-purpose Flour
- 8 grams Cornstarch
- 60 grams Icing Sugar
Mixed Berry Confit /Jam
- Fresh berries (any)
Instructions
Vanilla Whipped Ganache
- In a small bowl, combine gelatin with cold water.
- Allow the gelatin to bloom for about 5 minutes.
- Heat the 250g heavy whipping cream in a saucepan until it reaches a gentle simmer.
- In a tall glass or container, place white chocolate chips/ chunks, vanilla extract, and the bloomed gelatin.
- Pour in warm heavy whipping cream and let it sit for 2-3 minutes.
- Stir until fully dissolved.
- Use an immersion blender to make an even smoother consistency.
- While blending, pour in the cold cream. Keep blending until fully combined.
- Keep blending until fully combined.
- Transfer to a container and cover it with plastic wrap, making sure that the plastic touches the surface of the mixture to prevent it from forming a skin.
- Refrigerate for 6 hrs, preferably overnight.
Pâte Sucrée (Sweet Short Pastry)
- Mix using a paddle attachment at low speed until you reached a sandy mixture
- Mix egg and vanilla extract and slowly add it to the flour mixture.
- Keep mixing at low speed until incorporated.
- Wrap in plastic and refrigerate for 3 hrs or until set.
Crème Pâtissière (Pastry Cream)
- Slice a vanilla bean in half lengthwise and scrape out the seeds.
- In a saucepan, combine milk, salt, vanilla seeds, and pod, and heat over medium until steaming but not boiling.
- In a large bowl, whisk egg yolks and sugar for 2-3 minutes until pale and thick.
- Sift in cornstarch and whisk until smooth.
- Remove the vanilla pod from the milk, then gradually pour the milk into the egg mixture, whisking to prevent curdling.
- Return the mixture to the saucepan, cooking over medium heat, stirring until it thickens to a pudding consistency.
- Remove from heat and stir in diced unsalted butter for a glossy finish.
- Cover with plastic wrap directly on the surface and chill in the refrigerator for at least 2 hours or until completely cold.
Almond Dacquoise
- Preheat oven to 170°C
- Sift and mix almond flour, all-purpose flour, powdered sugar, and salt; set aside.
- Whip egg whites on medium-low until white bubbles form.
- Add half the granulated sugar, then increase speed to medium-high and add the remaining sugar, beating until soft peaks form.
- Gently fold in half the dry ingredients into the meringue, then the second half, being careful not to deflate too much.
- Once combined, deflate the mixture to a ribbon-like consistency.
- Transfer to a 10×10-inch baking sheet, 1-1.5 inches deep, and spread with an offset spatula.
- Bake without the fan for 12-15 minutes or until the edges are slightly brown.
- Cool completely.
Mixed Berry Confit /Jam
- Assortment of any fresh berries
Final Assembly
- Create a 9×9-inch stencil from clean paper or parchment.
- Roll out Pâte Sucrée (Sweet Short Pastry) to 2 cm thick, and bake chilled at 170°C for 8-10 mins or until golden.
- Cool completely and set aside.
- Use the stencil to cut the Almond Dacquoise, and set it aside.
- Whip Vanilla Ganache until stiff peaks form, and transfer to a piping bag with a chosen tip.
- Place pastry cream and mixed berry confit/jam in separate piping bags.
- To assemble, place the baked Pâte Sucrée on a cake board.
- Pipe a layer of whipped vanilla ganache, add the almond dacquoise, then pipe ganache around the edges, leaving space for pastry cream and jam in the center.
- Finish with fresh berries, and enjoy with your friends and family.
Notes
If the dough for Pâte Sucrée melts after rolling out, chill it for 10-15 minutes before baking to ensure it won’t spread during baking. For extra shine and to create a protective layer from fillings, brush with egg yolk after baking and return to the oven for an additional 3 minutes.