Blackberry cream cake with flakes of diced
easy
90 mins
90 mins
Ingredients
- 6 Eggs (size M)
- 200 g Sugar
- 1 package Vanillin sugar
- 125 g Flour
- 125 g Cornstarch
- 1/2 package Baking Powder
- baking paper
- 500 g Blackberries
- 7-10 Tbsp Juice of 1 lemon
- 1/2 l Pear juice
- 75 g Sugar
- 45 g Cornstarch
- 10 sheets white gelatine
- 3 (à 200 g) Mugs
- 7-10 Tbsp Whipped cream
- 2 TABLESPOONS Icing sugar
- 1 TABLESPOON crushed pistachio kernels
- 7-10 Tbsp Lemon balm
Directions
- 1
Separate eggs, beat egg whites and 4 tablespoons of warm water until stiff. Add sugar and vanillin sugar. Stir in the egg yolks bit by bit. Sift flour, starch and baking powder over the egg yolk and fold in.
- 2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 40-45 minutes. Let the cake rest for 10 minutes, remove from the tin and let it cool down.
- 3
Carefully cut through the sponge cake base horizontally so that a 2 cm high base remains. Cut the top base into cubes. Sort the blackberries, wash them carefully and boil them for 5 minutes with lemon juice, 1/4 litre pear juice and sugar.
- 4
Stir starch with a little cold water until smooth, thicken compote with it. Soak the gelatine in cold water. Dissolve and add to the remaining pear juice. Keep cold until the juice starts to gel.
- 5
Whip the cream until stiff and fold in the pear juice with 1/3 of the dough cubes. Spread the base with blackberry compote. Fill the pear cream on top in a domed shape. Press the remaining dough cubes all around into the cream.
- 6
Cold. Decorate with icing sugar, pistachios, blackberries and lemon balm. Makes about 16 pieces.
More Delicious Recipes
