Berry cake

Ingredients

Directions

1. 1

   Grease a box form (900 ml capacity; 25 cm length), line one short side with a strip of baking paper over the bottom and the second short side with a strip of baking paper. Wash or sort the berries. Drain the currants, brush the berries off the panicles. Cream butter, 175 g sugar and vanillin sugar. Stir in eggs. Mix flour and baking powder and stir into the dough

2. 2

   Put one third of the dough into the mould. Spread 50 g berries on top. Repeat with the second third of dough and another 50 g berries. Spread the rest of the dough on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for about 1 hour until the cake is ready (stick test). If the top of the cake gets too brown, cover with aluminium foil. Take out and let cool down

3. 3

   Mix the rest of the berries, 140 g sugar and 1 tbsp lemon juice, crushing the fruit slightly so that fruit juice escapes and the mixture turns red. If the mixture is still too dry, stir in some more lemon juice. Spread on the cooled down cake. Let the cake with the icing cool in the mould until the icing is firm

4. 4

   waiting time approx. 2 hours