Blitz butter cake with berries from the tray

Name: Blitz butter cake with berries from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 400 g Blackberries; 800 g Currants (e.g. red and white); 250 g Whipped cream; 4 Eggs (Gr. M); 250 g + 75 g sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 375 g Flour; 1 package Baking Powder; 7-10 Tbsp Fat and breadcrumbs; 100 g Butter; 3 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

400 g Blackberries
800 g Currants (e.g. red and white)
250 g Whipped cream
4 Eggs (Gr. M)
250 g + 75 g sugar
1 package Vanillin sugar
7-10 Tbsp Salt
375 g Flour
1 package Baking Powder
7-10 Tbsp Fat and breadcrumbs
100 g Butter
3 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Sort the blackberries, wash and drain them if necessary. Wash and drain the currants and remove them from the panicles with a fork.
2
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Put cream, eggs, 250 g sugar, vanillin sugar and 1 pinch of salt into a mixing bowl and mix with the whisks of the hand mixer until the sugar is dissolved.
3
Mix flour and baking powder, stir in briefly.
4
Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and sprinkle with breadcrumbs. Put the dough on top and smooth it down. Bake in a hot oven for about 10 minutes.
5
Meanwhile melt butter. Take the cake out of the oven and spread the fruit on top. Pour butter over it, sprinkle with 75 g sugar and almonds. Put the cake back into the oven immediately and continue baking at the same temperature for about 30 minutes.
6
Let the cake cool down. Dust with icing sugar before serving.