Blackberry-blueberry, chocolate, and vanilla-poppy seeds cream trilogy cake

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Chocolate sponge:

  • 5 oz white chocolate in bar, meltable
  • 5 oz butter
  • 1/2 cup sugar
  • 1/2 cup almond flour
  • 1/2 cup corn flour
  • 4 eggs
  • 1/2 tsp baking soda


Blackberry and blueberry mousse:
  • 1 can evaporated milk, refrigerated
  • 1 can condensed milk
  • ½ cup blueberries
  • 3/4 cup blackberries


Vanilla – poppy seeds cream:

  • 1 cup cream, refrigerated
  • 1 tbsp powdered sugar
  • 1 dash vanilla extract
  • ½ tsp poppy seeds


For the sponge:
Melt the butter with the chocolate in a bain-marie, constantly stirring to blend.

Separate the eggs:
Beat the whites until they form soft peaks with a teaspoon of sugar and set aside; beat the yolks with the remaining sugar until creamy. Put them together, mix in folding motion, add the sieved flours, baking soda, and melted chocolate with butter. Stir softly.

Pour the mixture into a buttered baking pan and put in the preheated oven for 50 minutes.


For the blackberry-blueberry mousse:
Beat the previously refrigerated evaporated milk until it doubles its volume, and add the condensed milk, then blackberries and blueberries.


For the vanilla-poppy seeds cream: beat the cream, previously refrigerated for 12 hours, until it thickens, add the tablespoon of powdered sugar, then the vanilla extract and poppy seeds.


Assembly: cut the sponge cake in two.

Set aside about 1 cup of blackberry-blueberry mousse to decorate the cake and put the rest of the mousse over a sponge base. Refrigerate for 1 hour.

Then, add the vanilla-poppy seeds cream and cover with the other part of the sponge.

Cover the cake with the blackberry-blueberry mousse and decorate with blackberries and blueberries.