Pot Cake with Blackberry Cream

Try this delicious cake recipe:

Quickly knead all the dough ingredients together to make a smooth shortcrust pastry, shape into a ball and refrigerate with the lid closed for at least an hour.

Preheat the electric stove to 175 °C . Grease the bottom of the cake springform pan.

Roll out the dough thinly on the lightly floured surface, line the pan with it, prick the bottom several times with a fork.

For the filling, separate the eggs, whip the egg whites until stiff, adding a third of the sugar.

Mix the egg yolks with the curd, sour butter, whipping cream, cornstarch, grated lemon zest and juice and the remaining sugar, fold in the snow, fill into the pan, spread smoothly and place in the oven on the lowest shelf. Bake for about 75 min.

Cool first in the pan for 15 min, then cool on a cooling rack.

Carefully rinse the blackberries, sort them out and put them in the fridge sprinkled with vanilla sugar.

To serve, whip the sweet whipped cream until stiff, fold in the blackberries, bring to the table with the cake.

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