Berry cake with two-tone sprinkles

Name: Berry cake with two-tone sprinkles
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 12 Portionen
Ingredients: 300 g Butter; 4 piece Eggs (size M); 600 g Flour; 500 g Sugar; 1 Pck. Vanilla sugar; 1 pinch Salt; 25 g Cocoa; 100 g Bittersweet chocolate; 125 g Ground almonds (without skin); 15 g Cornstarch; 500 g Blueberries; 200 g Lingonberries; Fat and flour for the baking tray

Cake

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Cook Time

1 h 45 min

Servings

Difficulty

Medium

Prep Time

60 Min

Description

This berry cake with two-tone sprinkles is an absolute eye-catcher on every coffee table! I especially like to bake it in the summer when the berries come fresh from the market. The combination of the juicy base, the creamy almond layer and the fruity berries is simply unbeatable. The two types of sprinkles, one with cocoa and one with chocolate, provide that certain something extra. The cake can be prepared well in advance and still tastes wonderful the next day. A recipe that is always well received by friends and family!

Ingredients (13 ingredients)

300 g Butter
4 piece Eggs (size M)
600 g Flour
500 g Sugar
1 Pck. Vanilla sugar
1 pinch Salt
25 g Cocoa
100 g Bittersweet chocolate
125 g Ground almonds (without skin)
15 g Cornstarch
500 g Blueberries
200 g Lingonberries
Fat and flour for the baking tray

Preparation (11 steps)

Melt butter

Thermomix® Setting

3 min/122°F/Speed 2 50

Place 300 g of butter in the mixing bowl and melt for 3 min./50°C/speed 2. Then let it cool down a little.

180

Prepare crumble dough

Thermomix® Setting

30 sec/Speed 4

Put 600 g flour, 300 g sugar, 1 packet of vanilla sugar and 1 pinch of salt in the mixing bowl and mix for 10 seconds/speed 4. Add the melted, cooled butter and the egg yolks of 4 eggs and process into thick sprinkles for 30 seconds/speed 4.

Divide crumble dough and add cocoa

Thermomix® Setting

20 sec/Speed 3

Halve the crumble dough. Place one half in a bowl. Put the other half back into the mixing bowl, add 25 g cocoa and 2 tbsp ice-cold water and mix for 20 seconds/speed 3.

Spread cocoa crumble dough on baking sheet

Grease a deep baking sheet well and dust with flour. Place the cocoa crumble dough on the baking sheet and press flat with your hands to form a base.

Pre-bake base

Pre-bake the base in a preheated oven (electric oven: 180 °C/convection oven: 160 °C) on the 2nd rack from the bottom for approx. 10 minutes.

Chop chocolate and mix with sprinkles

Thermomix® Setting

10 sec/Speed 3

Roughly chop 100 g of bittersweet chocolate and add to the remaining streusel mixture in the mixing bowl. Mix for 10 seconds/speed 3.

Roast almonds

Roast 125 g ground almonds in a pan without fat. Remove and let cool.

Beat egg whites

Thermomix® Setting

3 min/Speed 3.5

Put the egg whites of 4 eggs and 1 pinch of salt in the mixing bowl. Insert the butterfly and whisk until stiff for 3 min./speed 3.5. Gradually pour in 200 g of sugar.

180

Fold in almonds and cornstarch

Remove the butterfly. Mix 15 g cornstarch and the roasted almonds and carefully fold into the egg whites with a spatula.

Top the cake

Sort 500 g blueberries and 200 g lingonberries, wash if necessary and pat very dry. Spread the almond layer on the pre-baked base. Sprinkle the berries on top. Distribute the chocolate sprinkles on top.

Bake cake

Bake the cake in a preheated oven at the same temperature (electric oven: 180 °C/convection oven: 160 °C) on the middle rack for 35–40 minutes. Let the cake cool on the baking sheet.