Gâteau with 3 cake layers and 2 fillings; queen’s crème and vanilla custard.
During my childhood my mother always made beautiful gâteaus for all family members birthdays. The particular gâteau with berries and jelly on top is a standard in her baking repertoire and people were always amazed of the proffessional taste and look of the cake. My gâteaus are not as beautiful as my mother’s, but I’m working on it :-) I made the cake on the above photo for a friend of my Fredrik’s and mine. Fredrik surprised him on his birthday last week in the morning as they work at the same place, and he was very happy and surprised when he received the cake. Anyway, the cake is super easy to do. I promise!
In Sweden we call the combination of bilberries and raspberries queen. So a rasberry and bilberry jam is called queen’s jam (drottningsylt). As one of the fillings in this variant consist of bilberry and raspberry I’ve choosen to call the cake it Queen’s gâteau. But you can easily change the fillings as you wish.
1 ready made three layered sponge cake (I usually buy one that’s already baked and ment to use for gâteaus as I find it hard to cut a cake in even layers)
Custard and jam layer:
around 5 tbsp of queen’s jam (bilberry and raspberry jam)
100 ml whipping cream
thick ready made vanilla custard based on 200 ml of milk (I use Swedish snabb-mársan which you just whip with cold milk; 5 tbsp mix + 200 ml milk. Add some extra vanilla if the taste is too bland).
200 ml whipping cream
250 gram bilberries and raspberries
around 3 tsp of caster sugar
For each cake layer:
raspberry vodka to sprinkle over each cake layer
250 gram blackberries
jelly (either use a flavoured mix or do it yourself by mixing gelatin, water and some berry cordial. Read more about it in the text below)
500 ml whipping cream
First cream layer:
Carefully take the first cake layer and put it on a serving plate. Sprinkle with vodka. Spread a thin layer of jam evenly over the cake. Whip the 100 ml of cream and fold in the thick vanilla custard. Spread the mixture evenly over the cake. Place the second cake layer on top, sprinkle with vodka and put the cake in the fridge.
Second cream layer:
Combine berries with caster sugar. Whip the 200 ml of whipping cream with a electric mixer until it’s hard and fluffy. Carefully combine with the berry mixture. Add more sugar if needed. I also always add 1 tsp of the same custard powder which I used for the vanilla custard, just so the crème will hold it’s shape. I know that there is also gelatin for cold mixtures which you can use. Take out the cake from the fridge and spread the berry mixture evenly. Put the last cake layer on top and sprinkle with vodka.
Whip the last 500 ml of cream until it’s fluffy and can hold it’s shape. Spread a thin layer on top the gâteau. Now place the blackberries on top of the cake, start in the middle and stop when you have 3 cm to the edge of the cake. Now decorate the whipped cream around the berries, use a piping bag with a star shaped tip. Don’t decorate anything on the the sides, that will be done after the jelly is put on top, in case it leaks. Put the cake and the rest of the whipped cream in the fridge.
Mirror and final decoration:
Now prepare the jelly. I either use a bag with flavoured gelatine, which can be bought it Polish stores. It’s called “galaretka”. Or when I don’t have it at home I make my own jelly with gelatine, water and a suitable cordial. I think, but don’t remember, that you need 2 gelatine leaves to 150 ml of liquid. But please check that. Anyway, which ever method you’re using, heat the water and mix everthing. Let it cool and when it starts to thicken (resembles of thick cordial or syrup) you carefully spoon it over the berries. Now decorate the sides with the rest of the whipping cream and then put the gâteau in the fridge until it’s time to serve it.