Blitz butter cake with berries from the tray

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 400 g Blackberries
  • 800 g Currants (e.g. red and white)
  • 250 g Whipped cream
  • 4 Eggs (Gr. M)
  • 250 g + 75 g sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 375 g Flour
  • 1 package Baking Powder
  • 7-10 Tbsp Fat and breadcrumbs
  • 100 g Butter
  • 3 TABLESPOONS flaked almonds
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Sort the blackberries, wash and drain them if necessary. Wash and drain the currants and remove them from the panicles with a fork.

  2. 2

    Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Put cream, eggs, 250 g sugar, vanillin sugar and 1 pinch of salt into a mixing bowl and mix with the whisks of the hand mixer until the sugar is dissolved.

  3. 3

    Mix flour and baking powder, stir in briefly.

  4. 4

    Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and sprinkle with breadcrumbs. Put the dough on top and smooth it down. Bake in a hot oven for about 10 minutes.

  5. 5

    Meanwhile melt butter. Take the cake out of the oven and spread the fruit on top. Pour butter over it, sprinkle with 75 g sugar and almonds. Put the cake back into the oven immediately and continue baking at the same temperature for about 30 minutes.

  6. 6

    Let the cake cool down. Dust with icing sugar before serving.

Nutrition Facts

KCAL
260 kcal
CARBS
34 g
FATS
11 g
PROTEINS
5 g