Blueberry Cake with Marzipan Topping

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 35 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 250 g butter
  • 200 g suar
  • 1 pinch (s) salt
  • 4 egg (s)
  • 400 g flour
  • 1 teaspoon Baking powder

For covering:

  • 750 g blueberries or other fruit your choice
  • 200 g marzipan (raw mixture)
  • 100 g suar
  • 2 egg yolks
  • 200 ml cream
  • 1 packet custard powder (vanilla)
  • Grease for the tin
  • some Milk
Blueberry Cake with Marzipan Topping
Blueberry Cake with Marzipan Topping

Instructions

  1. Beat the butter, sugar and salt until frothy, add the eggs. Mix the flour and baking powder, stir in a spoonful. Stir in enough milk until the dough falls from the spoon and tears heavily.
  2. Preheat the oven to 175 ° C top / bottom heat (circulating air 155 ° C). Spread the dough on a greased tray. Spread the blueberries (or other fruits) on the dough (prick if necessary so that the fruits do not burst).
  3. Mix the marzipan mixture with sugar, egg yolk and 2 tablespoons of cream until smooth (I need more cream to stir smoothly), add the rest of the cream and pudding powder. Spread the icing on the blueberries and bake the cake for approx. 45 minutes.
  4. After cooling, serve sprinkled with powdered sugar.
  5. Tip: I think the topping is so delicious that I like to use twice as much for a whole tray.

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