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Blackberry cake

updated

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Ingredients for 1 servings:

  • 100 g sugar or icing sugar
  • 200 g butter
  • 300 g flour
  • 4 eggs
  • 150 g sugar
  • 125 g hazelnuts, ground
  • 5 tbsp, heaped breadcrumbs
  • 1 cup of cream
  • 750 g blackberries

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

for a 26cm springform pan

Knead the flour, sugar, and butter (in flakes), preferably by hand. Then wrap the dough in cling film and refrigerate for at least an hour. Separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until frothy. Mix in the blackberries, hazelnuts, and breadcrumbs. Whip the cream until stiff peaks form. Carefully fold the cream and beaten egg whites into the blackberry mixture. Now line the shortcrust pastry in the springform pan and spread the filling on top. Bake at 175°C for 50 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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