Purple Ombre Cake with Blackberry Compote
[Purple ombre cake with blackberry compote]
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06/purple-ombre-cake-with-blackberry-compote.html&disp=237816>
Ingredients (one 5-inch 3-layer cake):
Vanilla Sponge Cake1 cup cake flour1 teaspoon baking powder1/4 teaspoon
salt1/2 cup milk, room temperature1/2 stick unsalted butter, melted1/2
tablespoon vanilla extract2 large eggs, room temperature1 cup granulated
sugar Blackberry Compote2 cups fresh blackberries1 tablespoon
cornstarch1/2 cup granulated sugar2 tablespoons water Vanilla Whipped
Buttercream Frosting2 sticks unsalted butter, room temperature3 1/2 cups
powdered sugar1 teaspoon vanilla extract2 tablespoons heavy creamPurple
food coloring paste
Directions:
Preheat oven to 350F. Grease three 5-inch cake pans, and line bottoms
with parchment paper.
In a large bowl, sift the flour, baking powder and salt. Set aside.
Mix milk, melted butter and vanilla in another bowl. Set aside.
Whip the eggs and sugar on medium-high speed in a bowl of a standing
mixer until pale, thick and ribbony. About 5 minutes.
Reduce the speed to low and beat in the flour mixture until just
incorporated.
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.
Evenly distribute the batter into the prepared cake pans and spread
evenly.
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.
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.
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.
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.
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.
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.
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.
Use an offset spatula to gently smear horizontal strokes against the
sides of the cake.
Cover and refrigerate the cake. Leave out in room temperature for at
least an hour prior to serving.
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