Summer Berry Cake

Ingredients

• 0.5 Organic lemon
• 220 g flour
• 135 g sugar
• a pinch salt
• 1 egg
• 200 g butter (plus extra for greasing the pan)
• legumes (for blind baking)
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 450 ml milk (1.5% fat)
• 1 tbsp powdered sugar
• 150 g blueberries
• 200 g strawberries
• 150 g raspberries
• 1 packet red glaze (for 250 ml liquid)
• 250 ml red fruit juice (e.g., grape juice)

Instructions

1. 1.

   Wash half a lemon hot, pat dry and grate ½ tsp zest.

2. 2.

   Mix flour with 75 g sugar, a pinch of salt, and lemon zest for the base. On a work surface, form a mound, press a well in the center, crack an egg into it, and spread 140 g butter around the well in small pieces. Knead everything by hand into a smooth dough and shape into a ball. Wrap in cling film and refrigerate for 30 minutes.

3. 3.

   Grease a 24 cm tart pan with butter and line it with the dough, pulling up a rim. Cover the base with parchment paper and weigh down with legumes. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 25 minutes. Remove the baked base, discard the legumes and parchment. Release the crust from the pan and let it cool completely on a wire rack.

4. 4.

   Whisk pudding powder with 3 tbsp milk. In a saucepan, bring the remaining milk and sugar to a boil. Add the pudding mixture and thicken while stirring. Pour into a bowl, dust with powdered sugar, and allow to cool.

5. 5.

   Wash, pit, and clean the berries; halve or quarter the strawberries.

6. 6.

   Cream the remaining butter, add the pudding, and mix well. Spread this mixture over the tart base and arrange the berries on top.

7. 7.

   Whisk the glaze with juice, warm in a saucepan, and pour over the fruit. Chill for about an hour before serving.