Colourful berry cake with amaretto cream

Name: Colourful berry cake with amaretto cream
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1.2 kg berries (e.g. red and white currants, raspberries and blackberries); 100 g Amaretti; 250 g Butter or margarine; 175 g Sugar; 3 packages Vanillin sugar; 4 Eggs (size M); 75 ml Milk; 250 g Flour; 2 go. Tsp baking powder; 1 TABLESPOON Icing sugar; 250 g Whipped cream; 3-4 Tbsp Amaretto (almond liqueur); 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1.2 kg berries (e.g. red and white currants, raspberries and blackberries)
100 g Amaretti
250 g Butter or margarine
175 g Sugar
3 packages Vanillin sugar
4 Eggs (size M)
75 ml Milk
250 g Flour
2 go. Tsp baking powder
1 TABLESPOON Icing sugar
250 g Whipped cream
3-4 Tbsp Amaretto (almond liqueur)
7-10 Tbsp Fat and breadcrumbs

Directions

1
Select and wash the berries. Strip currants from the panicles. Crumble 75 g amaretti. Beat the fat, sugar and 2 packets of vanilla sugar until creamy. Stir in the eggs bit by bit.
2
Add milk. Mix flour and baking powder and stir in. Fold 2/3 of the amaretti crumbs into the dough. Spread the dough on a greased fat pan sprinkled with breadcrumbs. Spread 1 kg berries on the dough. Bake in the preheated oven (electric: 200 ° C / gas: level 3) for 25-30 minutes. Remove the cake. Spread the remaining berries on top. Dust with icing sugar and decorate with remaining amaretti. Whip cream and 1 sachet of vanilla sugar until stiff.
3
Remove the cake. Spread the remaining berries on top. Dust with icing sugar and decorate with remaining amaretti. Whip cream and 1 sachet of vanilla sugar until stiff. Stir in almond liqueur. Sprinkle cream with the rest of the amaretti crumbs and serve with the cake. Results in about 20 pieces
4
Bowls: Pitch & Kunte