Vanilla cake with berry compote

Compote, or compote, is a French dish that is a fruit and berry infusion. However, compote can be either a drink or a full-fledged fruit dessert - fruit in sugar syrup with herbs and various spices. The term “compote” came into Russian in the 18th century from France, where they still prepare the popular dessert compote - a puree of fruits or berries. The broth is a national dish not only in the CIS countries, but also in Eastern Europe.

1. Calories
   227,65 kcal
2. Protein
   5,64 gram
3. Fat
   11,31 gram
4. Carbohydrates
   25,37 gram
5. ~ Time
   4 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Wheat flour bakery

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   1 glass = 130 g
2. Chicken egg

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   6 pcs. = 360 g
3. Sugar

   ---

   
   1 glass = 180 g
4. The baking powder of the dough

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   1 tsp. = 5 g
5. Vanillin

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   to taste
6. Curd cheese

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   400 g
7. Powdered sugar

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   2 tbsp. l. = 50 g
8. Cream

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   200 g
9. Thickener for sour cream
   20 g
10. Black currant

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    300 g
11. Powder gelatin

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    1 tsp. = 5 g

Steps:

1. 
   Preheat the oven to 180ºC. Rinse the berries and dry. Separate the whites from the yolks. Pour gelatin with water and leave to swell.
2. 
   Beat the egg whites and half a tablespoon of sugar with a mixer or blender until stiff.
3. 
   In a separate bowl, also beat the yolks with ½ tablespoon of sugar until it is completely dissolved. Add a third of the whites to the yolks. Stir with a spoon. Add all the flour little by little and stir. Add the remaining protein and mix gently.
4. 
   Line a baking pan with parchment. Pour in the resulting dough, place in the oven, cook for 20-30 minutes. Remove and leave to cool, upside down. Pour the cream into a bowl, beat with a mixer until stiff peaks form. Add thickener for sour cream and cream. Separately, mix cream cheese with powdered sugar. Add to the cream, mix everything.
5. 
   Pour berries and sugar into a saucepan and cook over low heat for 4-5 minutes. Remove from heat, add gelatin, beat with a blender. Pour into round molds and place in the freezer.
6. 
   Assemble the cake. Coat the first cake with cream, and compote on top of the cream. Repeat with the remaining cake layers. Cover the entire cake with cream and place it in the refrigerator.
7. 
   If desired, you can pour chocolate glaze over the frozen cake, sprinkle with nuts or coconut flakes.