Berry Biscuit Cake
Cake
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Cook Time
3 h
Servings
8
Difficulty
Medium
Prep Time
45 Min
Description
This berry biscuit cake is an absolute eye-catcher on any coffee table! The fluffy sponge base, soaked with the aroma of fresh lemon, harmonizes perfectly with the creamy cream and juicy berries. I especially like to bake this cake in the summer when strawberries, blueberries and blackberries are in season. The preparation is a bit more complex, but the result is worth every effort. A tip: The bases can be prepared and frozen well!
Ingredients (13 ingredients)
-
6 tbsp Butter, melted
-
6 piece Eggs (size L)
-
200 g Sugar
-
1 Pck. Vanilla sugar
-
1 tsp Lemon zest
-
130 g Wheat flour Type 405
-
1 pinch Salt
-
400 ml Whipping cream
-
2 Pck. Cream stiffener
-
5 tbsp Powdered sugar
-
80 g Strawberries
-
60 g Blueberries
-
60 g Blackberries
Preparation (12 steps)
Preheat oven and prepare springform pans
Preheat the oven to 180°C top/bottom heat. Grease three small springform pans (18 cm diameter) with a little butter and dust with flour. This prevents the cake from sticking later.
Melt butter
Put 6 tbsp butter into the mixing bowl and melt for 3 min./50°C/speed 2.
Beat eggs, sugar and vanilla sugar
Pour the melted butter into a bowl and set aside. Put 6 eggs (size L), 200 g sugar and 1 packet of vanilla sugar into the mixing bowl and beat for 10 min./speed 4 until a thick, creamy and light mixture is formed.
Add lemon zest
Add 1 tsp lemon zest and stir in for 10 sec./speed 2.
Mix and sift flour and salt
Mix 130 g wheat flour Type 405 and 1 pinch of salt in a separate bowl and sift three times. This ensures a particularly fluffy dough.
Fold in flour mixture
Add the flour mixture to the mixing bowl tablespoon by tablespoon and stir in for 20 sec./speed 2. Use the spatula if necessary to loosen everything from the edge.
Fold in melted butter
Add the melted butter and stir in for 15 sec./speed 2.
Distribute and bake dough
Distribute the dough evenly among the prepared springform pans. Bake in the preheated oven for 20-25 minutes until golden brown. Do a stick test!
Let bases cool
Let the cake bases cool in the pan for 10 minutes, then let them cool completely on a wire rack.
Whip cream until stiff
Put 400 ml whipping cream, 2 packets of cream stiffener and 5 tbsp of powdered sugar into the mixing bowl. Insert the butterfly and whisk until stiff for 2 min./speed 3.5. Refrigerate the cream until ready to use.
Prepare berries
Wash and clean 80 g strawberries, 60 g blueberries and 60 g blackberries.
Assemble cake
Place one third of the cream on the first base, top with one third of the berries. Place the second base on top and proceed in the same way. Place the third base on top, spread the last third of the cream on top and decorate with the remaining berries.
Finished cooking? Great! 🎉
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Created by
Laura Hartmann
1
Rezept
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk
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