4 large eggs (200 grams)
⅔ cup (133 grams) granulated sugar
1 teaspoon (4 grams) vanilla extract
½ teaspoon (2 grams) almond extract
½ cup (63 grams) all-purpose flour
5 tablespoons (40 grams) cornstarch
¼ teaspoon kosher salt
3 tablespoons (42 grams) unsalted butter, melted and warm
2 tablespoons (14 grams) confectioners’ sugar
Blackberry Sauce
Makes 1 cups
12 ounces (290 grams) fresh blackberries, about 2 cups
¼ cup (50 grams) granulated sugar
⅓ cup (80 grams) fresh lemon juice (2 to 3 lemons)
1 tablespoon (15 grams) cold water
1½ teaspoons (4.5 grams) cornstarch
¼ teaspoon (1 gram) almond extract
Blackberry Simple Syrup
Makes ½ cup
¼ cup (65 grams) Blackberry Sauce (recipe follows)
¼ cup (60 grams) water
Blackberry Goat Cheese Filling
Makes about 2 cups
8 ounces (226 grams) cream cheese, softened but still cool to touch
3 ounces (85 grams) goat cheese, softened but still cool to touch
¼ cup (50 grams) granulated sugar
1 teaspoon (4 grams) vanilla extract
½ cup (120 grams) cold heavy whipping cream
¼ cup (65 grams) Blackberry Sauce (recipe precedes), cold or room temperature
Blackberry Pouring Frosting
Makes about 2 cups
3 cups (360 grams) confectioners’ sugar
¼ cup (60 grams) heavy whipping cream
¼ cup (57 grams) unsalted butter, melted
2 tablespoons (30 grams) Blackberry Sauce (recipe precedes)
1.Preheat oven to 350°F (180°C). Line bottom of a 17¼x12¼-inch rimmed baking sheet with parchment paper. (See Note.)
2. In the heatproof bowl of a stand mixer, whisk together eggs, granulated sugar, and extracts by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 110°F (43°C).
3. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until thick, tripled in volume, and ribbon-consistency, about 3 minutes.
4. In a small bowl, sift together flour, cornstarch, and salt. Using a large balloon whisk, gently fold flour mixture into egg mixture in two additions just until combined. Transfer 1 cup (75 grams) batter to a small bowl, and whisk in warm melted butter until combined. Fold butter mixture into batter in two additions just until combined. Pour into prepared pan, and smooth flat with an offset spatula with as few strokes as possible.
5. Bake until lightly golden and cake springs back when lightly pressed, 10 to 15 minutes. Immediately run a thin knife or small offset spatula around outside edges of cake. Using a fine-mesh sieve, dust top of cake with confectioners’ sugar. Cut cake in half so there are two 8 ½ inch x 12 inch sheets. Place kitchen towel on top of cake. Using bottom of another baking sheet or a large cutting board, invert cake. Carefully remove pan and parchment. Starting on one long side , immediately roll up 1 rectangle, jelly roll style with the towel. Repeat with remaining rectangle on the other end like you are rolling up a scribe. Place, seam side down, on a wire rack, and let cool completely.
6. Carefully unroll cakes. Using a pastry brush, brush cake with Blackberry Simple Syrup. Spread Blackberry Goat Cheese Filling on cake, leaving a ½-inch border along long side that is bottom seam. Gently re-roll cake without towel, making sure not to press too hard. Place cake on wire rack or a baking sheet, using towel as a sling. Repeat with remaining rectangle. Freeze for 1 hour.
7. Cut each roll into 4 pieces, making 8 (3-inch) petit fours. Drizzle each petit four with warm Blackberry Pouring Frosting. Warm up the remaining pouring frosting again and place it into a sandwich bag. Cut an edge from the bottom of one of the corners of the bag and drizzle across each petit four. Serve cold (but not frozen), or refrigerate until ready to serve. Garnish with fresh blackberries, if desired.
Note: It can be helpful to lightly spray the bottom of the pan with cooking spray just to help hold the parchment in place, but it is not necessary; if you choose to do this, make sure not to spray the sides of the pan.
1.In a medium stainless steel saucepan, stir together blackberries and sugar. Cook over medium heat, stirring occasionally, until sugar dissolves. Using a potato masher, press (or mash) blackberries mixture until no chunks remain. Strain through a fine-mesh sieve, discarding solids. Return to saucepan, and add lemon juice.
2.In a small bowl, whisk together 1 tablespoon (15 grams) cold water and cornstarch until smooth. Whisk cornstarch mixture in blackberry mixture. Bring to a boil over medium heat; cook, whisking constantly, until thickened and cornstarch flavor has cooked out, 1 to 2 minutes. Press mixture through a fine-mesh sieve, discarding solids. Stir in almond extract. Let cool to room temperature.
1.In a small bowl, whisk together Blackberry Sauce and ¼ cup (60 grams) water until well combined.
1. In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream at medium-high speed until stiff peaks form. Gently spoon whipped cream into a bowl and set aside.
2. Replace the bowl of a stand mixer and fit with the paddle attachment, beat cream cheese, sugar, and goat cheese at medium speed until smooth, about 30 seconds to 1 minute, stopping to scrape sides of bowl; add the vanilla extract and beat until combined.
3. Gently fold in the Blackberry Sauce, being careful not to overmix.
4. Fold in the whipped cream in two additions, being careful not to deflate the mixture. Use immediately.
1. In a large microwave-safe bowl, place all ingredients. Heat on high in 30-second intervals, whisking between each, until a smooth, pourable consistency is reached. Use immediately. (Frosting hardens fast and may need to be heated again to get back to pouring consistency.) Pour the remaining frosting into a freezer bag and cut off one edge of the corner. Drizzle onto the petit fours.