Gorgeous berry cake

Name: Gorgeous berry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 7-10 Tbsp some + 50 g soft butter; 7-10 Tbsp slightly + 50 g flour; 50 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 1 Egg Yolk; 1⁄2 Tsp Baking Powder; 30 g Vanilla custard powder; 50 g Sugar; 350 ml Milk; 125 g soft butter; 300 g Blackberries; 300 g Raspberries; 250 g Blueberries; 2 packages glaze; 4 TABLESPOONS Sugar; 1⁄2 l Cranberry juice; 50 g flaked almonds; 7-10 Tbsp Cling film; 7-10 Tbsp Cake ring

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

7-10 Tbsp some + 50 g soft butter
7-10 Tbsp slightly + 50 g flour
50 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
1 Egg Yolk
1⁄2 Tsp Baking Powder
30 g Vanilla custard powder
50 g Sugar
350 ml Milk
125 g soft butter
300 g Blackberries
300 g Raspberries
250 g Blueberries
2 packages glaze
4 TABLESPOONS Sugar
1⁄2 l Cranberry juice
50 g flaked almonds
7-10 Tbsp Cling film
7-10 Tbsp Cake ring

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a small springform pan (approx. 18 cm Ø) and dust with flour. For the dough mix 50 g butter, sugar, vanilla sugar and 1 pinch of salt until creamy.
2
Stir in the egg yolk. Mix 50 g flour and baking powder, stir in. Brush into the form. Bake in a hot oven for 15-18 minutes. Let it cool down.
3
For the cream, stir the pudding powder, sugar and 5 tablespoons of milk until smooth. Boil up the rest of the milk. Stir in the pudding powder, bring to the boil and simmer for about 1 minute. Remove from heat, place cling film directly on the pudding surface and allow to cool at room temperature.
4
Whisk the butter with the whisks of the mixer until white and creamy. Stir in the pudding by the spoonful. Place the base on a cake plate, enclose a cake ring. Smooth the buttercream on the base and refrigerate for about 30 minutes.
5
Put the rest of the buttercream aside.
6
Select the berries, wash and drain well. Mix the cake glaze powder and sugar in the pot. Stir in cranberry juice bit by bit. Bring to the boil briefly while stirring. Carefully fold in the berries. Let cool for about 3 minutes.
7
Spread on the buttercream and let it get firm. Leave to cool for about 30 minutes.
8
Roast the almonds in a pan without fat and let them cool down. Remove the cake from the ring. Carefully spread the rest of the buttercream 2-3 cm high on the edge of the cake. Decorate with the almonds and chill for about 1 hour.