Apple-Blackberry Cake with Crumble

Ingredients

• 250 g blackberries
• 200 g apples
• 1 Vanilla bean
• 3 eggs
• 375 g spelt flour type 1050
• 2 tsp Baking powder
• 125 g raw cane sugar
• 175 g butter
• a pinch of salt
• 100 ml milk (1.5% fat)

Instructions

1. 1.

   First wash the berries and pat them dry. Wash, peel, quarter, core, and dice the apples. Split the vanilla bean lengthwise and scrape out the seeds. Separate 2 eggs. Whisk the egg whites with a pinch of salt into stiff peaks and set aside.

2. 2.

   Add 250 g flour, baking powder, 75 g sugar, and vanilla seeds to a mixing bowl and stir. Add yolks, 125 g butter, and milk, then mix quickly with a hand mixer until smooth. Gently fold in the meringue.

3. 3.

   Line a springform pan with parchment paper. Pour in the batter, spread it evenly, and distribute the fruit on top.

4. 4.

   For the crumble, beat together one egg, remaining flour, remaining sugar, and butter into crumbs. Sprinkle over the berries. Bake the apple-blackberry cake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 40–45 minutes. Remove from the oven, let cool, then cut into pieces and serve.