John Myers
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Cake: Berry Cake with Topping and Delicate Aroma
The perfect cake: berry cake with topping and delicate aroma recipe with a picture and simple step-by-step instructions.
For the batter:
- 200 g Butter
- 125 g Sugar
- 1 pinch Salt
- 5 Pc. Eggs
- 1 tsp Lemon peel zest
- 375 g Flour
- 1 packet Baking powder
- 5 tbsp Milk
For covering:
- 500 g Raspberries
- 300 g Berry mix red
- 300 g Sour cream
- 1 tbsp Food starch
- 3 Pc. Eggs
- 1 packet Vanilla sugar
- 1 tbsp Icing sugar for dusting
- Preheat the oven to 180 degrees.
For the batter ….
- 2 ….. put soft butter, 125 g sugar and salt in a mixing bowl and beat until frothy. Gradually stir in the 5 eggs. Then add the lemon peel. Mix the flour with the baking powder and stir alternately with the milk into the butter and egg mixture.
- Line a tray with baking paper or grease. Put the dough on top and smooth it out with a spatula.
For covering….
- Sort the berries, wash the blackberries briefly, pat dry and distribute evenly on the dough. Pre-bake the cake for about 20 minutes.
- Sort the berries, wash the blackberries briefly, pat dry and distribute evenly on the dough. Pre-bake the cake for about 20 minutes. In the meantime, stir the sour cream in a mixing bowl until smooth. Stir in the remaining eggs, 50 g sugar, cornstarch and vanilla sugar and distribute the icing evenly on the berry cake. Then bake at the same oven temperature for another 25 minutes.
- Then let it cool down and dust with powdered sugar.
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