Sunken berry cake

Name: Sunken berry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 250 g Currants; 200 g Gooseberries; 100 g Marzipan raw mass; 150 g soft butter or margarine; 175 g Sugar; 1 pinch Salt; 3 Eggs (size M); 250 g Flour; 100 g crushed almonds; 1/2 package Baking Powder; 150 g Whole milk yoghurt; 50 g flaked almonds; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

250 g Currants
200 g Gooseberries
100 g Marzipan raw mass
150 g soft butter or margarine
175 g Sugar
1 pinch Salt
3 Eggs (size M)
250 g Flour
100 g crushed almonds
1/2 package Baking Powder
150 g Whole milk yoghurt
50 g flaked almonds
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Wash the berries, drain. Put some currant panicles aside for decoration. Strip the rest of the currants from the panicles. Clean the gooseberries. Coarsely grate the marzipan.
2
Cream marzipan, fat, sugar and salt. Stir in the eggs one after the other. Mix flour, ground almonds and baking powder, stir in together with the yoghurt. Grease a springform pan (26 cm Ø) and dust with flour.
3
Add the dough and smooth it down. Spread prepared berries on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-60 minutes. Let cool on a cake rack.
4
Roast the flaked almonds in a pan without fat until golden brown, take them out and let them cool down. Sprinkle the cake with almond flakes and dust with icing sugar. Decorate with set aside currants.
5
Whipped cream is delicious with it.