Blackberry and Soured Cream Cake

STEP BY STEP

Let's make something delicious.

1. 01

   For the pastry, mix the flour, ground hazelnuts, baking powder and cinnamon in a bowl. Add the butter, sugar, vanilla sugar, egg and salt, then knead with the dough hooks of an electric hand mixer until smooth. Wrap in cling film and chill in the fridge for 30 minutes.

2. 02

   Meanwhile, rinse the orange under hot water and pat dry. Finely grate 1-2 tsp of zest and squeeze out 2 tbsp of juice. Wash the blackberries and drain in a sieve. Using the whisk attachments of an electric hand mixer, beat the eggs, sugar and lemon zest until frothy. Add the Schmand, orange juice and vanilla custard powder and mix well.

3. 03

   Preheat the oven to 155 °C fan (175 °C conventional). Grease the springform tin with butter and dust with flour.

4. 04

   Roll out the shortcrust pastry on a lightly floured work surface and place it in the prepared springform tin. Press it gently into place with your hands, bringing the pastry up the sides. Pour in the prepared filling and spread evenly. Top with the blackberries and bake on the middle shelf for 40-45 minutes. If needed, cover the cake with foil after 30 minutes to prevent it from browning too much.

5. 05

   Remove the blackberry cake from the oven, leave to cool, then release it from the springform tin.