Ingredients:
For the red berry jam:
- 2 cups of red berries and cherries
- 3⁄4 cup (150 g) of sugar
- 2 tablespoons cornstarch
For the cupcake
- 150 g unsalted butter, at room temperature
- 11⁄2 cups (300 g) of sugar
- 4 huevos, a temperatura ambiente
- 1 teaspoon vanilla extract
- 1⁄2 cup natural yogurt
- 1 cup of milk
- 21⁄2 cups of cake flour (cake flour)
- 1⁄4 teaspoon of baking soda
For the betún
- 200g cream cheese
- 11⁄2 cups of whipped cream
- 1 teaspoon of vanilla
Preparation:
Jam
Blend the 2 cups of red berries and cherries until you get a homogeneous mixture.
Transfer it to a saucepan and add the 150 g of sugar (3⁄4 cup) along with the 2 tablespoons of cornstarch. Mix very well before lighting the fire.
Cook on medium heat and when it starts to boil, do not stop moving to prevent it from sticking. Cook until the mixture thickens. Remove fire, let cool completely and reserve.
Cupcake
Preheat the oven to 350 °F (175 °C).
Beat the 150 g of butter together with the 300 g of sugar for several minutes, until the sugar is almost dissolved and the butter looks much lighter, creamy and fluffy.
Add all 4 eggs, one by one, beating well after each addition.
Add 1 teaspoon vanilla and 1/2 cup natural yogurt. Remember all ingredients should be at room temperature.
Knead the 21⁄2 cups of cake flour along with 1⁄4 teaspoon of baking soda.
Add the dry ingredients in two parts, alternating with 1 cup of milk. Add half of the flour first, then half of the milk, mix only until combined and repeat with the rest of the flour and milk. Don’t overdo the mix.
Pour prep on a 9×13 inch mold, previously greased.
Bake for 40 to 45 minutes, or until inserting a chopstick comes out clean.
Let it cool completely to room temperature.
Concrete
Beat 200g of cream cheese until smooth and creamy.
Add 1 teaspoon of vanilla and then slowly insert the 11⁄2 cups of whipping cream. Keep beating until you get a light, firm and fluffy betune.
Armed
When the sponge cake is completely cold, drill holes all over the surface using a pop-pot.
Place the cold jam in a pastry sleeve and fill each of the holes. This will make every slice have jam.
Cover the whole cake with betune.
Add small scoops of jam over betune and, with a spatula or spoon, mix slightly to create a marbled effect.
Finally decorate with fresh fruit. I used blueberries, raspberries and fresh cherries but you can use whatever fruits you like best.