This slice of cake does not look like much, but the taste is excellent and very dominated by the added fruit :-)
I have found this cake recipe in a weekly magazine "Livsstil" to my daily newspaper, which I decided to tear out of the newspaper for two reasons. The first reason being, that instead of the "normal" flour breadcrumbs was used !!! And the second reason being the high amount of fresh berries added into the cake mix.
I find it very interesting, that breadcrumbs is used as flour in this cake. You can not taste or feel, that bread crumps is used instead of normal flour. The use of bread crumps is also an excellent way of using up bread crumps, which is not a much often used ingredients in my kitchen.
I made two small modifications to the original recipe. First modification I replaced hazelnuts with almonds, as I had no hazelnuts in my kitchen cupboard. And second modification I added a total of 375 g fresh berries instead of the original 325 g fresh berries.
Berry Symphony Cake:
- 375 g fresh berries - 125 g fresh raspberries & 250 g fresh blueberries
- 2 eggs
- 325 g sugar
- 175 g butter
- 100 g milk
- 225 breadcrumbs
- 60 g almonds - blended into flour structure
- 2 tablespoons wheat flour
- 2 teaspoons vanilla sugar
- 2 teaspoons baking powder
- 174 teaspoon salt
- Heat up the fan oven to 175'C.
- Rinse and clean the fresh fruit.
- Melt the butter in a cooking pot.
- Whip egg and sugar in a stand alone mixer into a foamy structure.
- Mix the rest of the dry ingredients together, stir into a homogeneous mass.
- Add milk into the melted butter.
- Mix the melted butter-milk into the egg-sugar mass, followed by addition of the dry ingredients mix. Stir into a homogeneous mass.
- Gentle stir the fresh berries into the cake dough.
- Fill the cake dough in round cake form with a diameter of 27 cm.
- Bake the cake in the middle of the fan oven at 175'C for 50 minutes.
- Check that the cake is baked, before removing it from the oven.
- Cool down the cake.
- Sprinkle the cake with icing sugar - optional.