Recipe for Wild Berry Cloud Cake

Background-

this recipe is adapted from one of my favorite desserts from a Polish Deli (Polmag Deli)in my neighborhood in New Haven. The original recipe was for a 3 layer cake with a standard flour sponge topped with a raspberry jelly and then finished with a set whipped cream.

Ingredients:

For the sponge:

• 85 grams (3/4c) confectioners’ sugar, sifted

• 4 large eggs

• 175 grams (1 3/4 C) almond meal

• 1 tsp ground cardamom 

• 1 T vanilla extract

• 1 teaspoon baking powder

• ⅛ teaspoon fine sea salt

• 2 tablespoons unsalted butter, melted

• 4 large egg whites

• 50 grams (1/4c) caster sugar

• 1 teaspoon cream of tartar

For the Berry Jelly

• Approximately 2 cups of foraged berries-I used wineberries and wild blackberries for the cakes in the photo above but any wild berries can be used.

• 1/2 cup of white wine-I use Carlo Rossi Chablis as it's what my grandma uses for cooking and it has a nice crisp fruity flavor but any potable white wine will work.

• 1/2 cup hot sugar water- 1/4c of sugar and 1/4c of boiling water

• 2 envelopes of powdered gelatin-I realize this seems like a lot of gelatin considering the quince's added pectin but wine due to its high acid content can prevent the jelly from setting and these jellies are also packed with fruit, which will further impede setting.

For the Set whipped cream:

• 1 cup of heavy cream

• 1 envelope of powdered gelatin

Method:

Sponge Cake:

1. To begin the sponge preheat the oven to 375 F and place one rack in the middle of the oven. Then line a quarter sheet pan (9,1/2in by13in) with parchment paper.

2. In a large mixing bowl, use an electric hand whisk or stand mixer to whisk together the confectioners’ sugar, whole eggs, cardamom, and vanilla until the mixture is thick and pale ribbons have begun to form. Sift in the almond meal, flour, baking powder and salt then gently fold with a rubber spatula to combine. Stir in the melted butter.

3. In a separate bowl, use a hand mixer or stand mixer fitted with the whisk attachment, begin whisking the egg whites on medium speed until they begin to foam. Add in the caster sugar and cream of tartar in a steady stream and turn the mixer speed to high. Whisk until the mixture is glossy and stiff peaks have begun to form. You will be able to turn the bowl upside down and nothing will fall out of it when the proper consistency has been reached.

4. Place bowls next to each other and fold in half of the egg white bowl into the other flour and butter bowl to loosen. Gently fold in the remainder of the egg whites, being careful not to over-mix. Overmixing will deflate the eggs and the result will be a flat rubbery sponge.

5. Gently pour the mixture on to the prepared quarter baking sheet.

6. Bake for 10 to 13 minutes, or until the cakes spring back when lightly pressed and a skewer inserted into the middle comes out clean. You will know its done bc the cake will no longer stick to your finger when you press on it and the edges will begin to turn a very pale brown.

7. Let the cake cool on the sheet for 15 minutes before sliding it out onto a wire rack.

8. Once cool, it can be topped with the berry jelly and set whipped cream. DO NOT ASSEMBLE IF CAKE IS STILL WARM!! Jelly will melt and the liquid will bleed into the cake causing structural issues and discoloration of the sponge.

Berry Jelly

1. For this recipe you can use either fresh or frozen berries; if using frozen berries just be sure to let the water drain from them completely after thawing or the Jelly may have a loose watery texture.

2. I used silicone soap molds( 2in. by 3in.) to form the jellies but if you do not have the molds you can use another quarter baking sheet lined with plastic wrap.

3. Place the berries into the desired molds and then in a measuring cup add the wine and the 2 envelops of gelatin; mix until the gelatin dissolves. Once the gelatin has dissolved add either the hot sugar syrup or hot poaching liquid.(It is important to dissolve the gelatin first in cold liquid or when it comes in contact with the hot liquid it will seize). If using the sugar syrup, poor the boiling water over the sugar and mix till it dissolves and then add to the gelatin mixture. Once the hot and cold liquids have been mixed, pour the mixture over the berries and place in the fridge for at least 2 hours or overnight.

Set Whipped Cream

1. Dissolve the envelope of gelatin into the cold heavy cream. Whip with a hand mixer until stiff peaks form. Place whipped cream in a pipping bag fitted with your favorite tip.

To assemble cake:

1. Take the cooled sponge and cut into 2in. by 3in. rectangles. If you clean the knife after each cut you will get crisper edges. Place the sponges on a clean piece of parchment paper with about an inch between each cake.

2. Unmold the jellies from their mold, if they are hesitant to come out, place the mold in hot water for a few moments. If the jelly is one big piece cut it into 2in by 3in rectangles.

3. Place the jelly on top of the sponge and then cute each sponge topped with jelly in half. You can cut them before this stage however it makes them a little hard to handle.

4. Pipe the whipped cream into a rosette in the middle of each cake. Cakes should be eaten the day they are made but can be stored covered in the fridge until the next day. The gelatin will keep the whipped cream from collapsing and the jelly won't bleed into the sponge if it was set properly.

5. Serve with a nice cup of hot black tea and enjoy!