John Myers
Small Blackberry Cake
The perfect small blackberry cake recipe with a picture and simple step-by-step instructions.
- 250 g Blackberries fresh
- 1 tablespoon Lemon juice
- 100 g Preserving sugar 2: 1
- 70 g Quark
- 2 tablespoon Milk
- 3 tablespoon Sunflower oil
- 20 g Sugar
- 1 pinch Salt
- 120 g Flour
- 2 teaspoon Baking powder
- 80 g Butter
- 60 g Sugar
- 100 g Flour
- Sort the blackberries, wash and drain. Mix with lemon juice and preserving sugar in a saucepan and let steep for 15 minutes. Bring to the boil while stirring, simmer gently for 3 minutes. Take it from the stove and let it cool off.
- Mix the quark with milk, oil, sugar and salt. Mix in a little flour and baking powder. Add the remaining flour and knead into a dough. Wrap the dough in cling film and place in the refrigerator for about 1 hour.
- Grease a small baking pan (approx. 20 by 30 cm). Roll out the dough and place in the pan. Spread the cooled blackberries on top.
- Knead the crumble from butter, sugar and flour and spread on the cake. Bake in the oven at 200 degrees for about 20 minutes. Remove from oven and allow to cool.
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