Black Prince Cake with Raspberries

Baking and Desserts • Italian

Time 2 hours + 2 hours

Ingredients 14

Servings 8

Description

I used Philadelphia cream cheese; if you use another cheese, you need to adjust the amount of powdered sugar to avoid it being too sweet. I used 35% sour cream, but you can also use less fatty sour cream (from 25%). You can also add raspberries to one layer of the cake, making it fresher. I used a 28 cm springform pan, so I ended up with only 3 layers. The smaller the pan, the taller the cake will be.

Ingredients

Chicken Egg 2 pieces
Sugar 10 oz
Butter 10 oz
Wheat Flour 10 oz
Baking Powder 1 teaspoon
Cocoa Powder 0 oz
Milk 5 fl oz
Sour Cream 5 oz
Vanilla salt 0 oz
Salt a pinch
Powdered Sugar 5 oz
Semi-soft cream cheese 20 oz
Raspberry leaves 5 oz
Chopped almonds 0 oz

Step-by-Step Guide

Step 1

Measure all necessary ingredients with a measuring cup and scales and place them on the work surface. For example, the butter should be divided into 3 parts: 175 g, 125 g, and 50 g, and should be softened before starting. Wash the berries and let them dry.

Step 2

Prepare the batter. Preheat the oven to 355°F.

Step 3

Beat the butter (175 g) in a mixer with sugar (250 g) until fluffy. While continuing to beat, add the vanilla sugar (7 g) and the eggs (2 pieces) one at a time, gradually. If the mixer allows, continue beating on the lowest setting to ensure the sugar dissolves well before moving to the next step.

Step 4

In a separate bowl, mix the milk (90 ml), sour cream, and cocoa powder (40 g), sifted through a sieve.

Step 5

In another bowl, mix the flour (225 g) with a pinch of salt and baking powder (1 teaspoon).

Step 6

Combine the butter-egg mixture first with the cocoa mixture, and while continuing to beat, gradually add the flour mixture. Beat until smooth.

Step 7

Take a round springform pan (20-25 cm). Line it with baking paper or grease it generously with butter. Pour the prepared batter into the pan and place it in the preheated oven for about 50 minutes to 1 hour or until ready. You can check readiness with a wooden toothpick; when the toothpick comes out dry, the cake is ready.

Step 8

Remove the pan from the oven and let it cool. Then, take out the cake and let it cool completely.

Step 9

Prepare the cream: beat the softened butter (125 g), half of the cream cheese (about 300 g), and powdered sugar (about 200 g) in a mixer until fluffy, adjusting the amount of sugar according to your desired sweetness. Then gradually add the remaining cheese (about 300 g) and beat for another 5 minutes (depending on the mixer’s power).

Step 10

Return to the cake. Carefully cut the cake horizontally into 3-4 layers with a sharp knife. To prevent the cake from crumbling, after cutting one layer, slide a thin plate under the cake to lift it like a spatula.

Step 11

Layer the cake on a plate and spread cream between the layers, except for the top layer; about half of the cream should be used for this. If desired, you can add raspberries to one of the layers. Once all layers are assembled, take a plate the size of the pan or slightly smaller and trim the edges of the cake for a perfect cylindrical shape.

Step 12

Spread cream on the top layer and the sides. The cream should be applied neatly but not perfectly. Place the cake in the refrigerator for a few hours.

Step 13

Prepare the chocolate glaze: melt the butter (50 g) over low heat in a saucepan.

Step 14

Add sugar (4 tablespoons, about 100 g) and milk (4 tablespoons, about 60 ml) to the saucepan. Cook until the sugar is completely dissolved over low heat, stirring constantly.

Step 15

Once the sugar has dissolved, add cocoa powder (1 tablespoon, about 25 g), sifted through a sieve.

Step 16

Heat the mixture, stirring continuously for 2 minutes.

Step 17

Before decorating the cake, let the mixture cool to room temperature.

Step 18

Take the cake out of the refrigerator and smooth the top layer of cream again to make it as perfect as possible. The cream should be thick like ice cream so it doesn't mix with the glaze.

Step 19

Pour the cooled glaze over the top and smooth the top layer. The sides of the cake can be glazed or have drips running down; it’s a matter of taste.

Step 20

Place a small mound of raspberries in the center on top and sprinkle with almond flakes.

Step 21

Decorate the lower part of the cake sides with almond flakes.

Step 22

Place the cake in the refrigerator for at least 1-1.5 hours. The longer the cake stays in the refrigerator, the better the layers will soak.