Blackberry Crumble Cake
This Blackberry Crumble Cake is crispy on the outside and fruity and soft on the inside. It is really a great combination, in my opinion.
I baked this delicious blackberry crumble cake because I still had a lot of frozen blackberries. Blackberries do not ripen at the same time and when I pick them I don’t always have time to make something immediately. So I always freeze them.
You can also use blueberries instead of blackberries.
- 350 g flour
- 120 g sugar
- some grated lemon peel
- ½ tsp cinnamon powder
- a pinch of salt
- 175 g melted butter
- 200 g single cream
- 2 egg yolks
- 2 tbsp honey
- 1 tbsp cornstarch
- 350 g blackberries (fresh or frozen)
Grease and flour a springform of 26 cm Ø.
Mix flour, sugar, lemon peel, cinnamon and salt.
Add melted butter and mix with a fork to crumble.
Put half of dough in springform and press in place. (with a small edge)
Bake in preheated oven at 180° C for 13 to 15 minutes.
Leave to cool.
Whip single cream until stiff, mix in egg yolk, honey and cornstarch. (do not mix too long)
Spread gush on the baked shortcrust.
Spread blackberries on the gush.
Spread the crumbles on top.
Bake in preheated oven at 180° C for 35 to 40 minutes.
Leave to cool.
(Optional) dust with powdered sugar.
Maggi & Family
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Suggestions and critics are welcome.
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