Berry Cake
Spoonsparrow’s Berry Cake is a real eye‑catcher and always hits the mark.
Ingredients
- 125 g butter
- 150 g whole‑grain sugar
- 3 eggs
- 1 tbsp Lemon Juice
- 75 ml milk
- 300 g spelt flour type 1050
- 50 g starch
- 1 tsp Baking powder
- 200 g Cream cheese
- 150 g quark
- 1 Vanilla bean
- 400 g Strawberries
- 250 g blackcurrants
- 75 g ground hazelnuts
Instructions
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1.
Beat butter and 120 g sugar until fluffy, then add eggs, lemon juice and milk. Mix in flour, starch and baking powder. Pour batter into a springform pan and bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes.
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2.
Meanwhile prepare the cream by mixing cream cheese, quark and remaining sugar. Split vanilla bean lengthwise, scrape out seeds with a knife and add to the cheese mixture.
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3.
Wash and trim strawberries and blackcurrants; cut strawberry stems off. Halve or quarter half of the strawberries. Optionally roll some blackcurrants in whole‑grain sugar for garnish.
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4.
When cake is done, remove from oven and let cool completely. Then release from pan and slice horizontally once.
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5.
Spread a thin layer of cream on the base, then evenly distribute blackcurrants and sliced strawberries. Spoon about half the remaining cream over the fruit and smooth.
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6.
Place the top layer back on and spread the rest of the cream around the edges. Sprinkle ground hazelnuts and garnish with extra strawberries and optionally sugar‑rolled blackcurrants.
