Marmorierter geschichteter Beerenkuchen

Marmorierter geschichteter Beerenkuchen

  • For the Cake:
  • 1 cup Discoll’s Fresh Blueberries
  • 1 cup Discoll’s Fresh Raspberries
  • 2 3/4 cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp table salt
  • 4 tbsp unsalted butter, softened
  • 1 1/2 cup caster sugar
  • 1 lemon, juiced
  • 2 bio eggs
  • 1 1/4 cups sour cream
  • For the Icing:
  • 1/2 cup Discoll’s Fresh Strawberries
  • 3 cups icing sugar
  • 2 tbsp unsalted butter
  • Pinch of sea salt
  • Fresh berries for serving

1,5 hours | 8 Portions | nachspeisen | community

Marmorierter geschichteter Beerenkuchen

Marmorierter geschichteter Beerenkuchen


Recipe created by @cecilevadas

For the Discoll’s Berry Cake

  • Butter and flour two 6 inch round cake tins (this stops the batter sticking)
  • In a hand held blender, blitz the blueberries and raspberries until smooth (not all the blueberry skin will be blended so it’s ok to leave this as it will actually add an extra texture and visual component to the final cake). Set aside
  • In the bowl of a stand mixer fitted with a paddle attachment, whip the butter and sugar for 6-8 minutes or until pale and fluffy. Add one egg at a time, beating for 30 seconds between each. Add the lemon juice, mixing until incorporated 
  • In a seperate bowl, sift together the flour, baking powder and salt. Tip half of this in, mix until well incorporated. Add half of the sour cream and repeat until both the flour and sour cream have been beaten in. Make sure to scrap down the edges of the bowl
  • Pour in the pureed berries and using a spatula, gently fold to incorporate but leaving some of the edges and bottom without the berry mix (very rough marble)
  • Evenly split the batter into the two cake tins, smooth the surface and bake for 40-45 minutes at 180℃.
  • Remove from the oven, leave to cook for 5 minutes before removing the cake pan. 

For the icing

  • Puree the strawberries by themselves until smooth (4-6minutes)
  • Melt the butter in a small bowl (in the microwave) or in a small pot on the stove top for 5-8 minutes (then pour into a room temperature bowl)
  • Add half of the icing sugar along with half of the pureed strawberries. Gently mix until incorporated. Repeat with the other halves (the resulting icing should be thick with a slight run - add more icing sugar if it is too runny or more strawberries or hot water is it’s too thick)

To assemble 

  • Using a bread knife, carefully cut the top part of the cake off so you have an even surface rather than a raised centre part. Eat the cut cake as a pre-snack (don’t tell anyone else… call it the chefs treat).
  • Place one of the cakes on a serving plate or cake stand, bottom down. Generously spread about 1 cup of the icing over the surface. Top with the second cake, leaving the cut side up. 
  • Pour the remaining icing over the second cake and gently spread over the top, allowing to run down the sides. 
  • Top with extra fresh Driscoll’s blueberries, raspberries and strawberries. Cut yourself a large slice and enjoy 
Leafs Blueberry

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