Berry Cake with Streusel
Pane-Bistecca
It’s berry season; here in Asia, they’re imported from all over the world, so we can enjoy them all year round. This crumb-topped berry cake is easy to make and perfect for summer parties.
If you double the recipe, you can bake it on a large baking sheet, and it will serve up to 24 people. The cake is truly delicious and makes a wonderful way to end a nice dinner. It also pairs perfectly with coffee, under the shade of trees, as an afternoon snack, or at a barbecue with lots of guests.
I enjoy participating in blog events because they let you meet new bloggers and discover new recipes. That’s why this post is part of the blog event of Zorra’s Kochtopf “Sommerobst” (summer fruits), which is hosted by Friederike von Fliederbaum.
If you double the recipe, you can bake it on a large baking sheet, and it will serve up to 24 people. The cake is truly delicious and makes a wonderful way to end a nice dinner. It also pairs perfectly with coffee, under the shade of trees, as an afternoon snack, or at a barbecue with lots of guests.
I enjoy participating in blog events because they let you meet new bloggers and discover new recipes. That’s why this post is part of the blog event of Zorra’s Kochtopf “Sommerobst” (summer fruits), which is hosted by Friederike von Fliederbaum.
Ingredients
Cake 35/35 cm
170 g Butter
110 g Sugar
1 Pinch of Salt
3 Eggs
1 Lemon, Juice and Zest
15 ml Milk
280 g Flour
2 tsp Baking Powder
500 g fresh Berries, big ones cut
150 g ground Almond
60 g Sugar
50 g melted, cooled Butter
Streusel
Arbeitsschritte
1
Step 1
Mix the ingredients for the crumble topping well in a bowl with a fork until the mixture is crumbly.
2
Step 2
For the cake, mix the butter, sugar, and a pinch of salt well. Then add the eggs, one at a time, and stir until the mixture lightens in color.
3
Step 3
Mix in the lemon zest and juice, then add the flour mixed with the baking powder. If the batter becomes too thick, add the milk. Mix everything well and pour into a baking pan lined with parchment paper.
4
Step 4
Spread the berries on top and press them in very gently. Sprinkle the crumble topping over the berries and bake in the oven at 180 C for about 35 minutes. Be sure to do the toothpick test.
Notes
If you use frozen berries, the cake will take longer to bake because the berries release liquid, so be sure to drain them well beforehand.The cake can be made the day before; when cut into small squares, it serves 12 people.
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