Blackberry and red currant cake
very easy
60 mins
180 mins
Ingredients
- 250 g Currants
- 375 g Blackberries
- 1 TABLESPOON Sugar
- 175 g Sugar
- 150 g soft butter or margarine
- 1 pinch(es) Salt
- 3 Eggs (Gr. M)
- 250 g Flour
- 100 g ground almonds without skin
- 2 TEASPOONS Baking Powder
- 4 TABLESPOONS Almond liqueur
- 100 g Schmand
- 1 TABLESPOON redcurrant jelly
- 7-10 Tbsp Grease
- baking paper
- 7-10 Tbsp Aluminium foil
Directions
- 1
Line the bottom of a round high baking tin (approx. 20 cm Ø; no springform pan) with baking paper, grease the edge of the tin. Wash the currants, brush the berries off the panicles. Sort and wash the blackberries. Set aside 100 g currants and 50 g blackberries. Spread the rest of the blackberries and currants on the bottom of the mould and sprinkle with 1 tbsp. sugar.
- 2
Cream fat, 175 g sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, almonds and baking powder, alternately add almond liqueur and sour cream to the dough.
- 3
Spread the dough over the berries and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 40-50 minutes (test with sticks !!!). If necessary, cover the surface with foil halfway through the baking time.
- 4
Take the cake out of the oven and let it cool down for about 15 minutes, then turn it out onto a cake plate and let it cool down. Warm up the jelly a little and stir until smooth. Mix the remaining blackberries and currants with the jelly and place on the cake before serving. Whipped cream tastes good with it.
Nutrition Facts
350 kcal
36 g
19 g
7 g
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