Forest fruit cake is a delicious dessert made up of a soft base, a fruit filling and a crunchy crumb coating. In this recipe I propose it with blackberries and raspberries, an excellent dessert to serve after dinner, perhaps with vanilla cream, but also a delicious sweetness for tea time. Follow recipe.
Ingredients: simple, total time: 60 min.
Crumbs:
150 g of 00 flour
100 g of butter cut into pieces /room temperature
100 g of light cane sugar
a pinch of salt
Dough:
100 g of soft butter /room temperature
80 g of granulated sugar
2 medium eggs
100 g of 00 flour
1 teaspoon baking powder
2 teaspoons of vanilla extract
Stuffing:
200 g blackberries and 200 g raspberries /or to taste
1/2 lemon grated rind
2 Tablespoons light brown sugar or vanilla sugar
and
powdered sugar for sprinkling
Preparation:
Crumbs:
Put the crumb ingredients into a mixer and work quickly until you have a crumbly dough. Let it sit in the freezer for at least 30 minutes.
Cake Dough and Processing:
In the meantime, beat the butter with the sugar and vanilla, you will need to get a creamy mixture. Gradually add the eggs one at a time, mixing with a spatula, making sure each one is well incorporated before adding the next. At the end, add sifted flour with baking powder and knead the dough until it is smooth and homogeneous.
Pour the mixture into a 20 cm diameter pan lined with baking paper. Flatten well with a spatula and cover with blackberries and raspberries. Mix sugar with lemon peel and sprinkle over the fruit.
Spread the crumbs evenly over the fruit, cover the whole cake, and bake in a preheated oven at 170 °C for about 30–40 minutes.
The cake should be golden, and the dough well baked, check the dough with a toothpick. When the cake is ready, leave it to cool completely and only then sprinkle it with powdered sugar if you want. Buon appetito!
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