Summer cake with blackberries and apricots - a cake made with a combination of blackberries and apricots with vanilla cream is something that will make you want to try and then ask for repeats.
Summer cake with blackberries and apricots - Snezana Knežević - Recipes and Cookbook online
Summer cake with blackberries and apricots - a cake made with a combination of blackberries and apricots with vanilla cream is something that will make you want to try and then ask for repeats.
For the crust:
- 6 pieces of eggs
- 200 g of sugar
- 1 spoon of liquid vanilla
- 2 tablespoons of oil
- 6 tablespoon flour
- 10 pieces of apricots
- 400 g of blackberries
For the filling:
- 6 tablespoon flour
- 3 tablespoons cornstarch (thickness)
- 10 spoon of sugar
- 5 dl of milk
- 100 g butter
- 2 tablespoons of liquid vanilla
- 3 pieces of yolk
And you still need:
- 200 ml of sweet cream (not vegetable)
- blackberries (for garnish)
- First prepare the fruit. Wash and clean the apricots and cut them into slices, and drain the blackberries well. Line the baking tray with baking paper and arrange the fruit alternately, a row of apricots, a row of blackberries and 2 more times, so that you get 3 rows of apricots and 3 rows of blackberries. Set aside until you whip the dough.
- For the dough, break the eggs into a deep bowl, add sugar and vanilla and beat with a mixer until the eggs become foamy. Add flour and oil and mix gently. Spoon the batter over the fruit so that all the fruit is covered. Place in a heated oven at 200 degrees C to bake until golden brown, about 15 minutes. Remove the tray from the oven, cover with a towel and leave to cool. Take a larger tray and put it over the crust and turn it over on the tray so that the fruit is on top. Remove the paper carefully so as not to pull the fruit when removing the paper. Cut the peel in 2 places to get 3 strips. Cut them into pieces and set aside until you make the filling.
- Put egg yolks and sugar with vanilla in a deep bowl and beat until the egg yolks turn white. Add flour, thickener, and mix. Heat the milk. Separate half of the milk and mix with the beaten egg yolks to obtain a mixture that is quite thin. Pour in the second part of the milk, mix everything and put it back in the container that already contained the milk and bring the cream to a simmer over low heat, stirring constantly. The cream should be quite firm. Mix in the butter and beat with a mixer until the butter melts. Divide the cream into 2 parts and leave a couple of spoons for the top.
- Apply part of the cream on the peel over the fruit. Using a larger spatula or knife, place the second crust over the cream. Again apply the cream and thinner crust. Spread the last crust with the little cream you set aside.
- Cool the cake in the refrigerator. Whip the sweet cream with liquid vanilla, according to the instructions on the package. Apply to the cake from all sides and mostly from the top. With the help of 2 teaspoons, scoop out the whipped cream and make rows and a pattern. Arrange blackberries on top and around the cake. Let it cool down well. It is best to make the cake the day before.
- Cut the cake into slices and serve.
- Pleasant!
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