brownie cake with two kinds of berries

Name: brownie cake with two kinds of berries
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 250 g Dark chocolate; 100 g Walnut kernels; 125 g Butter; 175 g sugar (e.g. finer brown); 3 packages Vanillin sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 75 g Fresh cream; 75 g Flour; 1 slightly heaped Tsp baking soda; 500 g Strawberries; 200 g Blueberries; 400 g Whipped cream; 2 packages Cream stabiliser

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
250 g Dark chocolate
100 g Walnut kernels
125 g Butter
175 g sugar (e.g. finer brown)
3 packages Vanillin sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
75 g Fresh cream
75 g Flour
1 slightly heaped Tsp baking soda
500 g Strawberries
200 g Blueberries
400 g Whipped cream
2 packages Cream stabiliser

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Coarsely chop the chocolate and nuts separately. Dice butter and melt with half of the Scho kolade in a hot water bath. Stir in sugar, 1 packet of vanillin sugar and 1 pinch of salt and let it cool down for about 5 minutes.
2
Mix the eggs individually into the butter-chocolate mixture. Stir in crème fraiche. Mix flour and baking soda and stir in briefly. Fold in nuts and the rest of the chocolate. Spread into the mould. Bake in the preheated oven (electric oven: 175°C/circulating air: 150°C/gas: level 2) for 35-40 minutes (the cake base remains juicy and slightly moist inside).
3
Remove from the edge of the mould and allow to cool in the mould.
4
Wash and clean the strawberries and, depending on size, cut them in half or quarters. Sort and wash the blueberries. Whip the cream until stiff, pour in 2 sachets of vanilla sugar and cream firming agent.
5
Remove the cake base from the mould. Place on a cake plate, enclose a cake ring around it. Spread cream on top. Mix the berries and spread on top. Press something into the cream to give them enough hold.