Raspberry-blueberry cake
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ingredients
300 g plain flour 150 g cold butter 2 tbsp powdered sugar pcs salt 100 ml sour cream 50 g dark chocolate 68% pcs raspberries, blueberries
progress
Refreshing cake with small fruits
1.
From flour, sugar, cold butter, ice water and a pinch of salt, knead a crumbly buttery dough. Add water as needed. Work quickly, as melting the butter may cause the dough to start to crumble. Wrap the finished dough in cling film and refrigerate for about 1 hour.
2.
Melt the dark chocolate in a hot bath and immediately add to the sour cream. Stir until smooth and refrigerate.
3.
Once cooled, roll out the dough to the size of the cake tin, transfer to the tin and bake at 175°C for approx. 40 minutes. Let cool well after baking.
4.
Spread the chocolate cream on the cooled cake. Gently spread the cream on the sides of the cake. Decorate the top with small fruits and refrigerate for about 1 hour to allow the chocolate cream and small fruits to set well. Enjoy!
