Overturned berry cakes

Name: Overturned berry cakes
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 150 g Blueberries; 100 g red currants; 250 g Sugar; 50 g Butter or margarine; 3 Eggs (size M); 1 package Vanillin sugar; 150 g Flour; 1 TEASPOON Baking Powder; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

150 g Blueberries
100 g red currants
250 g Sugar
50 g Butter or margarine
3 Eggs (size M)
1 package Vanillin sugar
150 g Flour
1 TEASPOON Baking Powder
7-10 Tbsp Grease

Directions

1
Wash the fruit, clean and pat dry. Caramelise 150 g sugar in a pot until golden. Pour the caramel immediately into a greased ovenproof dish (approx. 24 cm Ø). Fruit on top
2
Melt the fat. Beat the eggs, vanillin sugar and 100 g sugar until light creamy. Mix flour and baking powder and fold in alternately with the fat. Pour the dough over the fruits and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes
3
Take out the cake and let it cool down. Turn out onto a plate and serve lukewarm or cold