Blackberry and hazelnut cake

Ingredients for 1 servings:

• 750 g blackberries or mixed berries, fresh or frozen
• 4 tbsp sugar
• 1 packet of pudding powder (vanilla flavor)
• 500 ml milk
• 3 tbsp sugar
• 1 pack of cake glaze, red
• 2 tbsp, levelled sugar
• 250 ml juice from the berries
• 150 g butter
• 110 g sugar
• 300 g hazelnuts, ground
• 2 tsp baking powder
• 1 pinch of salt
• 4 eggs, separated
• Fat for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 45 minutes

also possible with commercially available frozen berry mix

Coat the washed or hulled blackberries with 3-4 tablespoons of sugar some time in advance (e.g., early in the morning if you want to bake the cake in the afternoon) to ensure there is enough juice for the glaze. Defrost frozen berries well in advance. Preheat the oven to 180°C (top/bottom heat). Cream the butter with 110g of sugar until fluffy. Add the egg yolks and a pinch of salt to the butter and sugar mixture and mix. In a separate bowl, mix the ground hazelnuts with the baking powder. Now mix the hazelnut and baking powder mixture with the butter, sugar, and egg yolk mixture. Beat the egg whites until stiff peaks form and carefully fold into the hazelnut mixture. Pour the mixture into a greased springform pan. After 20 minutes at 180°C (top/bottom heat), the base should be ready (test with a toothpick). While preparing the base, drain the berries, which will now have released a lot of juice, in a sieve. Collect the juice in a container. Once the base has cooled slightly, prepare the vanilla pudding according to the package instructions using 500 ml milk and 3 tablespoons of sugar and spread it on the base. Spread the drained berries over the slightly cooled pudding. Now, simply prepare the glaze according to the package instructions using 250 ml berry juice and 2 level tablespoons of sugar. Carefully and evenly pour it over the fruit, then cool and set.