Blackberry cake

Name: Blackberry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 Eggs (size M); 140 g Sugar; 7-10 Tbsp Salt; 150 g ground hazelnuts; 150 g Chocolate shavings; 40 g Cornstarch; 400 g Blackberries; 2 packs clear gluten-free cake glaze; 250 g Whipped cream; 1 package (120 g) Hazelnut brittle; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

3 Eggs (size M)
140 g Sugar
7-10 Tbsp Salt
150 g ground hazelnuts
150 g Chocolate shavings
40 g Cornstarch
400 g Blackberries
2 packs clear gluten-free cake glaze
250 g Whipped cream
1 package (120 g) Hazelnut brittle
7-10 Tbsp Grease

Directions

1
Separate eggs. Beat the egg white with the whisk of the hand mixer until stiff, adding 100 g sugar and salt at the end. Slowly add the egg yolks and fold them in. Mix nuts, chocolate and starch. Slowly fold the nut mixture into the beaten egg white. Grease the bottom of a springform pan (26 cm Ø). Fill in nut mixture and smooth it down. Bake in the preheated oven on the middle shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer ) for approx. 30 minutes. Leave to cool in the mould on a cake rack for approx. 3 hours
2
Berries selected. Place the cake ring around the base. Spread the berries on top. Mix cake glaze and 40 g sugar in a small pot, stir with 500 ml water until smooth. Bring to the boil while stirring and spread over the berries from the middle. Chill the cake for about 30 minutes. Whip the cream with the whisk of the hand mixer until stiff. Remove the cake from the cake ring with a knife. Use a pallet to spread the cream evenly around the edge of the cake and sprinkle with brittle.
3
waiting time approx. 3 1/2 hours