Berry cup cake

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 2 Cup (à 200 g) Whipped cream
  • 1 (approx. 200 g) Cream cup sugar
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 3 (approx. 375 g) cream cup flour + 2 tablespoons flour
  • 1 package Baking Powder
  • 300 g frozen berry mix or fresh berries
  • 7-10 Tbsp fresh berries, lemon balm, hail sugar and icing sugar

Directions

  1. 1

    Pour cream into a mixing bowl. Wash a cup, dry it and use it to measure the other ingredients. Add sugar, vanillin sugar and salt to the cream and beat until semi-stiff. Stir in the eggs one by one. Mix 3 cups of flour and baking powder, sieve onto the cream mixture and stir in. Put the dough into a greased springform pan (26 cm Ø).

  2. 2

    Turn berries in 2 tablespoons of flour and spread on the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 70 minutes. Leave to stand for 10 minutes in the switched off oven. Let the cake cool down on a cake rack. Remove from the tin and place on a cake plate. Before serving, cover with fresh berries and lemon balm, sprinkle with sugar crystals and dust with icing sugar

  3. 3

    waiting time approx. 3 hours

Nutrition Facts

KCAL
240 kcal
CARBS
33 g
FATS
10 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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