Berry egg liqueur cake with crème-fraîche icing

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 6
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Fat and flour
  • 475 g mixed berries (e.g. 100 g gooseberries and 125 g each of red currants, blackberries and raspberries)
  • 150 g Fresh cream
  • 7 Eggs (Gr. M)
  • 75 g + 200 g sugar
  • 2 packages Vanillin sugar
  • 1 (15 g) heaped tablespoon of cornflour
  • 200 g soft butter
  • 7-10 Tbsp Salt
  • 300 g Flour
  • 1⁄2 Package Baking Powder
  • 150 ml Egg liqueur
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Grease a square (24 x 24 cm) or round (26 cm Ø) springform pan and dust with flour. Wash and clean the gooseberries. Wash the currants and remove them from the stems. Sort the bromeberries and raspberries and wash carefully if necessary.

  2. 2

    For the icing, mix crème fraîche, 3 eggs, 75 g sugar, 1 packet of vanilla sugar and starch.

  3. 3

    Cream butter, 200 g sugar, 1 packet of vanilla sugar and 1 pinch of salt with the whisks of the mixer.

  4. 4

    Stir in 4 eggs one by one. Mix flour and baking powder and stir in briefly, alternating with the liqueur. Spread into the mould. Spread the crème fraîche icing on top. 3⁄4 of the berries and press on a little.

  5. 5

    Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 40 minutes. Leave to cool in the mould. Decorate with the rest of the berries and dust with icing sugar.

Nutrition Facts

KCAL
340 kcal
CARBS
37 g
FATS
17 g
PROTEINS
5 g