Summer Berry Cake
A summer berry cake is a recipe with fresh ingredients from the Berry Cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g flour
- 0.5 packet dry yeast
- 1 packet vanilla sugar
- 50 g sugar
- 1 egg
- 40 g Butter
- 140 ml lukewarm milk
- 1 pinch salt
- 2 packets vanilla pudding powder (for 500 ml liquid)
- 900 ml milk
- 100 g sugar
- 5 sheets white gelatin
- 400 ml whipping cream
- 2 packets vanilla sugar
- 200 g Raspberries
- 200 g blackberries
- 200 g red currants
- 200 g black currants
- 40 g powdered sugar
- 2 packets clear glaze (for 250 ml liquid)
- 0.5 l red currant juice
Instructions
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1.
Knead all dough ingredients well, cover and let rise in a warm place for 1 hour.
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2.
Preheat the oven to 180°C with upper and lower heat.
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3.
Prepare pudding from milk, pudding powder and 100 g sugar according to package instructions; allow to cool.
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4.
Knead the dough again and divide it in half. Grease a baking tray, roll out one half on the tray, spread pudding over it, roll out the second half of dough to the same size and lay it on top. Prick with a fork several times, cover and let rise for another 15 minutes. Bake in the preheated oven for 30-35 minutes; allow to cool.
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5.
Soak gelatin in cold water and gently melt it in a pot over low heat.
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6.
Whip cream and vanilla sugar until stiff peaks form, mix 2 tablespoons with the gelatin and fold into the remaining cream. Spread over the cake and refrigerate for 2 hours. Wash and clean berries, strip stems and mix with 2 tablespoons powdered sugar. Distribute over the cream. Prepare glaze with juice and remaining sugar according to package instructions, drizzle over the fruit and chill the cake. Cut into slices before serving.
