Yeast Blackberry Cake

Ingredients

• For the dough
• 0.5 cube yeast (ca. 20 g)
• 50 g sugar
• 200 ml lukewarm milk
• 400 g flour
• 1 pinch salt
• 50 g melted butter
• fat for the pan
• 1 l milk
• 2 packets vanilla pudding powder (for each 500 ml milk)
• 150 g sugar
• 750 g sour cream
• 1 egg
• 600 g blackberries
• 2 packets clear gelatin
• 500 ml apple juice
• 40 g sugar

Instructions

1. 1.

   For the dough, stir yeast into the milk with the sugar until smooth. Add flour, salt and butter to a mixing bowl, pour in the yeasted milk and knead with the beaters of an electric hand mixer into an elastic dough. If necessary add a little more milk or flour, cover and let rise in a warm place until doubled.

2. 2.

   Take about one cup of milk for the topping, whisk in the vanilla pudding powder with sugar. Boil the remaining milk, stir in the prepared pudding mix, bring to a boil again, then cool slightly while stirring several times. Fold in sour cream and egg, let the mixture cool to room temperature. Grease a fat pan. Knead the yeast dough again and roll it out on the pan, lifting up a rim. Let rise for another 15 minutes.

3. 3.

   Rinse, wash and pat dry the blackberries. Spread the pudding mixture over the dough and arrange the berries on top. Bake in a preheated oven at 200°C (middle rack) for about 40 minutes, reducing heat to 180°C after 10 minutes. Cool the cake in an turned‑off, slightly opened oven.

4. 4.

   Prepare the gelatin according to package instructions with apple juice and sugar. Pour the cooled gelatin over the cake and let set.