Stachelbeerkuchen

Ingredients

• 250 g spelt flour
• 75 g cane sugar
• 150 g butter
• 3 g salt
• 1 egg yolk
• 750 g blackberries (about 2 cups, drained or fresh)
• 200 g Cream cheese
• 80 g cane sugar
• 1 packet vanilla sugar
• 3 eggs
• 1 tbsp grated lemon zest
• 150 g crème fraîche
• 0.5 packet vanilla pudding powder
• 2 tbsp blackberry jam
• powdered sugar

Instructions

1. 1.

   Sift spelt flour onto a work surface. Create a well in the center and add the egg yolk. Cut butter into small pieces and add. Sprinkle a pinch of salt and mix everything into a smooth dough. Shape into a ball, wrap in foil, and refrigerate for 30 minutes.

2. 2.

   If necessary, grease the springform pan. Roll out the shortcrust dough on a floured surface, place it in the pan, shape a rim, and prick the bottom several times with a fork.

3. 3.

   Drain the blackberries well and spread them evenly over the dough.

4. 4.

   Whisk cream cheese, cane sugar, vanilla sugar, eggs, lemon zest, pudding powder, and crème fraîche until creamy. Spread over the berries and smooth out.

5. 5.

   Bake the blackberry cake in a preheated oven at 180°C (fan 160°C, gas: level 2-3) for about 45 minutes, then remove and let cool.

6. 6.

   Heat the blackberry jam, strain through a sieve, and brush evenly over the cooled cake. Remove from the pan and allow to cool completely. Dust with powdered sugar before serving.