Blackberry Almond Cream Cake

Add in the eggs, one at a time, beating in completely before adding the next egg. Pour in the almond flour and mix again until smooth.

Last, add in the flour and baking powder and beat on medium until just combined.

Grease a 9" metal cake pan with a baking spray that includes flour or line the bottom and sides with parchment paper. I use this pan from USA pans which has a nonstick coating so there's no need to grease or line it.

Pour the cake batter into the pan and smooth out the top with a rubber spatula. Sprinkle the top with an extra 2-3 tablespoons of sugar.

Bake for 15 minutes, then rotate the pan 180 degrees and bake for another 10-15 minutes until golden brown and a toothpick inserted in the center comes out clean.

Leave the cake to cool on a wire rack for at least 10 minutes before removing from the pan and leaving to cool completely to room temperature.

Rinse and de-stem the blackberries and red currants. Add the berries into a blender along with the sugar. If using raspberries, start with 40 grams less sugar and add more to taste.

Blend until smooth and then pour the puree into a medium pot. Place the pot over medium (medium low if your stove runs hot) heat and cook, stirring every so often for about 15 minutes. It will go from thick to runny and bubbling, and then start to thicken again. It won't fully gel like a jam because we aren't adding enough sugar for that.

To check if it's ready spoon a bit of the compote onto the frozen bowl or plate from earlier. It may not wrinkle but if you drag your finger through it, the line should hold in place.

Once the bubbles look thick and are all over the surface, remove the pot from the heat and pour the compote into a large shallow heat same dish to let it cool down. Once at room temperature you can move it to the fridge to cool down fully.

If you want to make this part in advance, store it in an airtight container in the fridge so it doesn't dry out.

Pour the rest of the milk into a small pot along with 50 grams of the sugar. Heat over low on the stove, stirring frequently, until the milk is steaming and the sugar has dissolved.

Once hot, turn off the heat and pour the milk and sugar over the bloomed gelatin. Whisk to combine.

Add in the greek yogurt, vanilla, and salt. Whisk again until smooth.

In a separate bowl, add in the cold heavy cream and the other 50 grams of sugar. Whip until medium stiff peaks form.

Add the whipped cream into the vanilla yogurt in two additions, using a flat rubber spatula to fold the cream into the yogurt. Be careful not to knock the air out.

Wait to add the compote until you've set up the cake for assembly.

Cut the cooled cake into two even layers with a long serrated knife. 

Place the bottom layer onto the parchment. Place your cake collar around the cake and if using, add the acetate sheet between the cake and the cake collar. Add a piece of tape to keep the overlapping acetate from flopping if needed. *If using plastic wrap instead of acetate, line the plate and cake collar with a continuous piece plastic. Then add the base layer of cake to create a seal.

Use a spoon or a pastry brush to soak the bottom layer of cake with the soak.

Then add about 90% of the compote into the cream in 4 additions, only doing two quick folds after each addition.

Pour the fruit swirled cream over the bottom layer of cake and try to smooth/level the top.

Place the second layer of cake (crunchy sugar side up) over the cream and gently press down.

Transfer the cake to the fridge and leave it to set for at least 12 hours.

There are however a million ways you could decorate this cake so it's completely up to you! You can also leave it completely plain. The crackly sugar top looks beautiful on it's own.

Take the cake out of the fridge. First remove the cake collar, then peal away the acetate or plastic wrap. Decorate however you see fit and serve immediately or place it back in the fridge until you are ready to serve!