Preparing a biscuit:
- Beat eggs with sugar and lavender flowers at the highest speed of the mixer for 5-7 minutes.
- Mix the sifted flour with baking powder and add parts to the beaten eggs, gently mix the mass with a whisk or silicone spatula from top to bottom. The dough should be airy. We try not to let the dough fall off.
- Transfer the dough to a baking dish (diameter 18 cm), greased with oil.
- Put in a preheated 180*C oven for 30-35 minutes (check readiness with a toothpick).
- Ready to cool the biscuit.
- Cut the cooled biscuit into three cakes (we only need two cakes)
Prepare the BlackBerry compote:
- In a saucepan, mix the berries and starch ( if the berry is frozen, you do not need to add water, and if fresh, add 50 ml. water), bring the berry to a simmer and remove from the heat.
(I did not add sugar because I wanted the blackberries in the cake to give sourness)
- With the help of a blender grind.
- Gelatin (I use instant) is diluted in water and added to the berry puree mix.
- Fill the ice molds with berry mass ( it is better to use silicone molds) and remove to the freezer until completely solidified.
- Remove the frozen berry mass from the molds and put it in the refrigerator.
Preparing the cream:
- In the bowl of the mixer, combine butter at room temperature, cottage cheese, powdered sugar.
- Whisk with a mixer until fluffy.
Preparing the impregnation.
- In a saucepan, mix water, sugar, and lavender. Put on a slow fire and cook for 3 minutes from the moment of boiling. Cool the finished syrup.
Collect the cake in a detachable ring.
- First layer of sponge cake + impregnation + cream + BlackBerry compote
- Fill the space between the BlackBerry compote with cream.
- Spread the sponge cake + cream on top. Put the cake in the refrigerator for at least 2 hours.
- Take the cake out of the refrigerator and remove the forming ring. Decorate as desired.
The cake has a very pleasant light aroma of lavender and refreshing sourness of blackberries.
Before serving, the cake is stored in the refrigerator.