John Myers
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Blackberry Cake Linzer Art
The perfect blackberry cake linzer art recipe with a picture and simple step-by-step instructions.
filling
- 700 g Blackberries
- 100 g Blackberry jam or black currant jam
- 1 tbsp Preserving sugar
- 1 Coward
dough
- 200 g Ground almonds
- 300 g Soft butter
- 150 g Sugar
- Pinch of salt
- 2 Eggs
- 350 g Flour
- Baking wafers
- Icing sugar for dusting
- Preheat the oven to 190 °.
- Grind the almonds and then roast them in a pan without fat. Mix with butter, sugar, eggs, flour and salt to form a viscous dough.
- Heat the jam and mix in the preserving sugar until it has dissolved. Stir in the blackberries and the finely chopped fig.
- Prepare a springform pan with a diameter of 26 cm. Pour in half of the dough while pulling up the edge. Cover the dough with the wafers and place the berry mixture on top. Pour the remaining batter into a piping bag with a large nozzle and sprinkle onto the berries as a grid.
- Bake the cake in the oven at 190 ° C for about 35-40 minutes. Cover, if necessary, so that it does not get too dark. Let cool down well after baking, so the berry filling will be nice and firm. If you don’t wait long enough, the mass will still run out (see picture). Dust the cake with icing sugar after it has cooled down.
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