Berry Cream Cake

Ingredients for 1 servings:

• 250 g spelt flour
• 125 g sugar
• 1 packet of vanilla sugar
• 2 tsp baking powder
• 125 g butter, warm
• 1 m.-sized egg(s)
• 1 pinch of salt
• 300 g mixed berries, frozen
• 4 tbsp powdered sugar
• 2 tbsp, heaped cornstarch
• 500 g mascarpone
• 200 g raspberries or blueberries, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

for a 26 cm springform pan, simple and summery light

Preheat the oven to 180°C (top/bottom heat). Line a 26 cm baking pan with baking paper or grease it. Combine the flour, sugar, vanilla sugar, salt, and baking powder. Add the butter and beaten egg, and quickly knead into a firm dough. Roll out the dough and line the baking pan, pulling up the edges. Bake the base for about 20 minutes, until golden brown. Test with a skewer. Let the dough cool briefly. Remove from the pan and let it cool on a wire rack. For the cream, thaw the frozen berries in a sieve; you won’t need the drained liquid. Purée the berries with a hand blender. Bring to a boil in a saucepan with the powdered sugar and cornstarch, simmer for about 5 minutes, then let it cool. Add the mascarpone to the cooled berries and mix everything with a blender. Immediately spread the mixture onto the cooled shortcrust pastry and top with fresh blueberries or raspberries. If desired, refrigerate the cake for another 30 minutes.