Quick summer berry cake

Ingredients for 1 servings:

• 300 g flour, 630
• 120 g almond(s), ground
• 1 pack of baking powder (cream of tartar) 18 g
• 150 ml buttermilk
• 120 ml sunflower oil
• 150 g sour cream (sour cream)
• 150 ml almond milk (almond drink) or egg liqueur
• 150 g sugar, up to 200 g
• 3 m.-sized eggs
• 200 g berries (raspberry, currant, blueberry, blackberry, also frozen fruit)
• 2 tbsp powdered sugar
• 250 g powdered sugar
• 1 m.-sized egg white
• 2 tbsp eggnog

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

also very suitable for frozen fruit

Mix the berries (washed and sorted) with the powdered sugar. Do not let them stand for too long. Mix the frozen fruit, unthawed, with the powdered sugar and return it to the freezer compartment. Mix the flour, baking powder, and almonds. Slowly mix the almond milk, buttermilk, oil, sour cream, sugar, and eggs with a hand mixer on low speed. Briefly stir in the flour mixture in portions on low speed. Finally, lightly fold in the berries (frozen). Pour the batter into a greased ring cake pan and bake in a preheated oven at 170°C fan-assisted oven on the second rack from the bottom for 50-60 minutes. Do the skewer test if necessary. Let the cake cool. In a tall mixing bowl, beat the powdered sugar, egg whites, and liqueur with the whisk of a hand mixer until thick and creamy, then spread over the cake. Decorate as desired.