Blitz butter cake with blackberries and currants

Name: Blitz butter cake with blackberries and currants
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 300 g Blackberries; 500 g red currants; 400 g white currants; 250 g Whipped cream; 325 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 375 g Flour; 1 package Baking Powder; 4 Eggs (size M); 100 g Butter; 25 g flaked almonds; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

300 g Blackberries
500 g red currants
400 g white currants
250 g Whipped cream
325 g Sugar
1 package Vanillin sugar
1 pinch Salt
375 g Flour
1 package Baking Powder
4 Eggs (size M)
100 g Butter
25 g flaked almonds
1 TABLESPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Sort the blackberries, wash them and let them drain well in a sieve. Wash the currants, pick the berries from the panicles and let them drain. Put cream, 250 g sugar, vanillin sugar and salt into a mixing bowl, mix briefly with the whisks of the hand mixer. Mix flour and baking powder and stir in. Stir in the eggs one after the other. Put the dough on a greased fat pan of the oven (33 x 39 cm) and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.
2
In the meantime 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 flaked almonds. Put the cake back in the oven immediately and bake at the same temperature for another 30 minutes. Remove from the oven, place on a cake rack and allow to cool. Dust with icing sugar before serving
3
2 hours waiting time