Sour Cream Cake with Blackberries

Ingredients

• 200 g rye flour (whole grain)
• 200 g spelt flour (Type 630)
• 1 fresh yeast
• 80 g coconut blossom sugar
• 250 ml milk (1.5% fat) (lukewarm)
• 50 g butter
• 1 pinch salt
• 0.25 tsp cardamom powder
• 0.25 tsp cinnamon powder
• 1 egg
• 50 g chopped almonds
• 50 g chopped hazelnuts
• 50 g chopped walnuts
• 400 g blackberries
• 1 vanilla pod
• 125 ml whipping cream
• 300 g sour cream
• 2 tbsp powdered erythritol sugar (for dusting)

Instructions

1. 1.

   Sift the two flours into a bowl and make a well in the center. Dissolve the yeast with 1 tsp sugar and half of the milk, pour into the well, sprinkle some flour on the edges, cover and let rise for about 10 minutes.

2. 2.

   Melt butter in a small pot over low heat. Add salt, cardamom, cinnamon, 50 g coconut blossom sugar, remaining milk and egg to the dough, then knead with a hand mixer’s dough hook until well combined. Cover and let rise for 1 hour.

3. 3.

   Fold the nuts into the yeast dough and transfer to a springform pan lined with parchment paper. Bake in a preheated oven at 180 °C (160 °C fan) or gas level 2–3 for about 45 minutes, until golden brown. Remove, cool briefly, then carefully lift out of the pan onto a cooling rack.

4. 4.

   Split the cake base horizontally once. Rinse and drain the blackberries. Split the vanilla pod lengthwise and scrape out the seeds. Whip the vanilla seeds with cream and remaining coconut blossom sugar until stiff peaks form, then fold into the sour cream gradually.

5. 5.

   Place one cake layer on a serving plate and set a ring around it. Fill a piping bag fitted with a star tip with the sour cream mixture and pipe half onto the base. Distribute blackberries over the cream, pour the remaining cream on top, and cover with the second cake layer. Dust with powdered erythritol sugar. Chill well before slicing and serving.