Coffee & cake with a twist: The combination of berries and cappuccino tastes amazing!
gg butter (softened)
Ingredients · Servings 30
- 400g raspberries
- 400 g blackberries
- 400g blueberries
- 4 The Instant-Espressopulver
- 250 g Butter
- 180 g sugar
- Salt
- 5 Bio-No
- 400 g flour
- 50 g cornstarch
- 3.5 tsp baking powder
- 7 tablespoons of coffee liqueur
- 1 vanilla bean
- 3 Bio-No
- 400 g sour cream
- 100 ml milk
- 2 tablespoons cornstarch
- 25 g icing sugar
- 1 jar of raspberry jam
Method · 1 h 15 min
- Gently wash the berries (except the raspberries) in still water and drain well. Sort the berries, reserving 120g for decoration and chilling. Mix the remaining berries.
- For the dough, dissolve the espresso powder in 100 ml of boiling water and let it cool. Cream the softened butter, sugar, and a pinch of salt with the whisk attachment of a stand mixer or with the beaters of a hand mixer for at least 5 minutes until very creamy. Beat in the eggs one at a time, mixing well for 30 seconds after each addition. Sift together the flour, cornstarch, and baking powder. Alternately stir this mixture into the butter-egg mixture with the cooled espresso and the coffee liqueur. Mix only until the ingredients are just combined. Caution: do not overmix, otherwise the dough will become tough.
- Spread the dough onto a greased, deep baking tray with a frame (30 x 40 x 5 cm) or a roasting pan (30 x 40 cm). Sprinkle the berries evenly over the dough. Bake in a preheated oven at 200°C (Gas Mark 3, 180°C fan) on the second shelf from the bottom for 25 minutes.
- For the glaze, split the vanilla bean lengthwise and scrape out the seeds. Whisk together the eggs, sour cream, milk, cornstarch, powdered sugar, and vanilla seeds until smooth.
- Carefully remove the cake from the oven. Spread the glaze evenly over the cake using a spoon. Bake for another 10-12 minutes at the same temperature. Let the cake cool slightly on a wire rack.
- For the decoration, heat the jam and stir until smooth. Mix with the chilled berries and spread over the cake.
Organic eggs (size M; room temperature)
Bio-Owner (Class M)
Jar of raspberry jam (300 g, without pieces)
