Delicious blackberry cake with pluck

Created: 2022-07-20 13:46

Looks like a regular pound cake, but the sweet blackberries inside make it juicy.

© Doreen Hassek/kapitalkueche.blogspot.com/dpa-tmn

Food blogger Doreen Hassek knows how to sweeten summer days.

She simply hid delicious blackberries in one of the family's classic cakes and thus provided a juicy surprise.

Berlin - There are classics on the coffee table in every family.

With us, the Zupfkuchen is at the forefront.

Sure, you always find one or the other interesting recipe that you try out, but in the end the classics prevail again.

So I have to vary it from time to time so that it doesn't get boring.

But that's not as easy with baking as it is with cooking, which is why I didn't even start baking until I was in my mid-thirties.

As a rebel, I always want to bring my own touch into it.

However, if you don't stick to the exact quantities and ingredients when baking, the whole thing can quickly go haywire.

However, this is not a problem with the Zupfkuchen and brings a real upgrade - at least that is the final verdict of the family.

The blackberries give it extra juiciness and a summery freshness.

Ingredients for a 26 cm springform pan:

For the chocolate dough: 125 g softened butter;

125 g sugar, 1 sachet vanilla sugar, 1 egg, 225 g flour, 2 level teaspoons baking powder, 50 g baking cocoa

For the filling: 500 g low-fat quark, 150 g melted butter, 150 g sugar, 1 sachet vanilla sugar, 1 sachet vanilla pudding powder, 2 eggs, 250 g blackberries

Preparation:

1. Preheat the oven to 180 degrees top and bottom heat.

For the chocolate batter, beat the butter with the sugar, vanilla sugar and egg for one minute.

Add the flour, baking powder and cocoa and knead until well combined.

2. Butter the springform pan well.

This is great if you spread a small piece of softened butter with a piece of kitchen roll in the mold so that it can be easily removed later.

Now cut the dough in half and press the dough into a thin base.

Pull up a 3 cm high edge.

3. Mix the low-fat quark with the melted butter in a mixing bowl.

Stir in the sugar and vanilla sugar and then briefly stir in the custard powder.

Finally, beat the eggs into the filling one at a time until well combined.

4. Pour the quark mixture onto the base, smooth it out and press the blackberries evenly into the mixture.

From the 2nd part of the chocolate dough, pluck off pieces of about 2 cm and spread carefully over the filling until the dough is used up.

5. Bake the cake in the preheated oven for an hour.

Cover with aluminum foil after 30 minutes so that it doesn't get too dark.

Allow the cake to cool and, if you prefer, chill a little before serving to guests.

More recipes at: https://kapitalkueche.blogspot.com dpa