Berry Caramel Cake

Name: Berry Caramel Cake
Cook time: 50 min
Total time: 1 h 35 min
Yield: 12
Ingredients: 250 g Flour; 125 g Sugar; 75 g crushed almonds; 1 pinch(es) Salt; 100 g Butter; 3 Eggs (Gr. M); 100 ml Milk; 1/2 cube (21 g) Yeast; 250 g Raspberries; 250 g Blueberries; 150 g Caramel spread; baking paper; 7-10 Tbsp Flour

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
95 mins

Ingredients

Servings: 12

250 g Flour
125 g Sugar
75 g crushed almonds
1 pinch(es) Salt
100 g Butter
3 Eggs (Gr. M)
100 ml Milk
1/2 cube (21 g) Yeast
250 g Raspberries
250 g Blueberries
150 g Caramel spread
baking paper
7-10 Tbsp Flour

Directions

1
Fill flour, 75 g sugar, almonds, salt, 50 g butter in flakes and eggs into a mixing bowl. Warm the milk in a small pot lukewarm. Crumble yeast into it and dissolve it while stirring. Pour on the flour mixture and knead with the dough hooks of the hand mixer to a smooth dough for 4-5 minutes. Dough is very liquid.
2
Cover and leave to rise in a warm place for about 40 minutes. Then place the dough on a round pizza tray (32 cm Ø) covered with baking paper. Press with well floured hands to an even base. Leave to rise again for another 15 minutes in a warm place.
3
In the meantime, pick the raspberries. Select blueberries, wash and drain very well. Stir the caramel cream until smooth and spread in streaks on the cake base. Place the raspberries and blueberries on the base and sprinkle with 50 g sugar. Spread 50 g butter in flakes on top.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Remove from the oven and let cool on a cake rack. Carefully lift the cake out of the tin with the baking paper and arrange on a board. Whipped cream tastes good with it.