Blackberry Cake Recipe
This blackberry cake recipe with sour cream tart is a wonderful combination of creamy and crunchy, fruity and creamy. Summer for the plate!
Ingredients for Blackberry Cake Recipe
For the dough:
200 grams wheat flour
50 grams ground almonds
1/4 teaspoon baking powder
60 grams sugar
120 grams butter cold and in pieces
1 medium egg yolk
For the topping:
3 medium eggs
90 grams sugar
400 grams sour cream see tips
30 grams vanilla custard powder or cornflour
300 grams blackberries
Instructions
For the dough, knead all the ingredients together quickly. Shape into a large ball and wrap in plastic wrap and chill for at least 30 minutes.
Grease a large tart or quiche tin (approx. 28 cm, alternatively a springform tin) and dust with a little flour. Wash and dry the blackberries. Preheat the oven to 345 degrees.
Roll out the dough on a baking mat or lightly floured work surface until you can lay out the base and a rim about 3 cm high. Place in the tin and chill.
For the icing, beat the eggs with the sugar until frothy. Add the sour cream and custard powder and mix well. Prick the base several times with a fork. Spread the icing on top, cover with blackberries and bake the cake for approx. 35-40 minutes. If necessary, cover after 30 minutes so that it does not get too dark.
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