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Summer Berry Cake

Summer Berry Cake

Summer Berry Cake
 





















You can make this cake in a 10” (26 cm) springform pan or double the recipe if you want to bake it on a 13” x 15” (34 cm x 38 cm) cookie sheet  
 
Crust:
3.6 oz (100 g) butter
1.8 oz (50 g) whole wheat or spelt flour
1.8 oz (50 g) rye flour
1.8 oz (50 g) barley flour
½ teaspoon baking powder
3 tablespoons maple syrup or honey
1 pinch salt
 
Filling:
13 oz (375 g) sour cream
14 oz (400 g) farmer’s cheese or ricotta
3 eggs
4 tablespoons maple syrup or honey
3 teaspoons vanilla extract
2 pinches salt
 
3 handfuls currents or halved gooseberries
1/2 cup (120 ml) almond slivers
 
  1. Preheat the oven to 400° F (200° C)
  2. Whip the butter. In a separate bowl mix flours and baking powder
  3. Gradually stir the flour mixture into the butter. Add the maple syrup and salt. Mix until the dough becomes uniform.
  4. Cover the bottom and sides of the springform pan with the dough.
  5. Combine the sour cream, farmer’s cheese, eggs, maple syrup, vanilla and salt.
  6. Sprinkle about half of the berries over the crust, then pour the filling over them. Sprinkle remaining berries over filling.
  7. Sprinkle with almond slivers and bake until the filling is set, 40 – 60 minutes.

ENJOY!
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