Berry cake

Name: Berry cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 80 g + 3 tablespoons sugar; 60 g Flour; 60 g crushed almonds; 500 g Strawberries125 g raspberries; 125 g Blackberries; 125 g Blueberries; 100 g Raspberry Jam; 1 package glaze; 5 TABLESPOONS flaked almonds; 2 TABLESPOONS Apricot Jam; 7-10 Tbsp Fat and flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
80 g + 3 tablespoons sugar
60 g Flour
60 g crushed almonds
500 g Strawberries125 g raspberries
125 g Blackberries
125 g Blueberries
100 g Raspberry Jam
1 package glaze
5 TABLESPOONS flaked almonds
2 TABLESPOONS Apricot Jam
7-10 Tbsp Fat and flour

Directions

1
Beat the eggs and 80 g sugar with the whisk of the hand mixer for approx. 4 minutes until creamy. Mix flour and ground almonds and fold into the egg mixture with a whisk. Pour the sponge mixture into a greased springform pan (24 cm Ø) sprinkled with flour and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let the sponge cake base cool down. Wash the strawberries, partially halve them. Sort raspberries and blackberries. Wash blueberries and dab dry.
2
Spread the sponge cake base with raspberry jam and spread the berries in a dome-shaped pattern. Mix the cake glaze powder, 3 tablespoons of sugar and 250 ml water. Bring to the boil while stirring and drizzle over the berries from the centre. Allow to set. Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Spread the edge of the cake with apricot jam and press on the flaked almonds. Whipped cream tastes good with it
3
45 minutes waiting time