Cream butter cake with two kinds of berries

Name: Cream butter cake with two kinds of berries
Cook time: 20 min
Total time: 20 min
Yield: 20
Ingredients: 400 g Blackberries; 800 g Currants (e.g. red and white); 7-10 Tbsp Fat and breadcrumbs; 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; 100 g Butter; 3 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar; 2-3 TABLESPOONS Sugar crystals

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 20

400 g Blackberries
800 g Currants (e.g. red and white)
7-10 Tbsp Fat and breadcrumbs
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
100 g Butter
3 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar
2-3 TABLESPOONS Sugar crystals

Directions

1
Sort the blackberries and wash if necessary. Wash the currants and remove them from the stalks.
2
Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep) and sprinkle with breadcrumbs. Beat cream, eggs, 250 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer until foamy.
3
Mix flour and baking powder, stir in portions briefly. Spread the dough on the fat pan. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 10 minutes.
4
Melt the butter. Take the cake out of the oven. Spread fruit on top. Pour butter over it, sprinkle with 75 g sugar and almonds. Bake the cake immediately at the same temperature for about 30 minutes.
5
Let it cool down. Dust with icing sugar.