Blackberry-Wähe with sand casting

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Melt the butter. Warm the milk lukewarm. Dissolve yeast in the milk. Put flour, 30 g sugar and 1 egg in a mixing bowl. Pour the milk mixture and butter into the mixing bowl and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough.

2. 2

   Lightly dust the dough with flour and let it rise covered in a warm place for about 30 minutes. Stir the sour cream, 2 eggs, 50 g sugar and sauce powder until smooth. Knead the dough again on a floured work surface, roll it out (approx. 28 cm Ø) and place it in a baking tin lined with baking paper (bottom 19 cm Ø, top 23 cm Ø), pressing down the rim. Leave to rise again for another 20 minutes. Sort the blackberries, wash, drain and distribute in the mould. Pour over the blackberries. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. If it gets too dark, cover with aluminium foil. Remove from oven and dust with icing sugar just before serving.

3. 3

   Sort the blackberries, wash, drain and distribute in the mould. Pour over the blackberries. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. If it gets too dark, cover with aluminium foil. Remove from oven and dust with icing sugar just before serving. Serve hot or cold

4. 4

   50 minutes waiting time

Nutrition Facts

KCAL
320 kcal

CARBS
39 g

FATS
15 g

PROTEINS
8 g