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Sunken Berry Cake (International) — Recipe | Foodgeist

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Sunken Berry Cake

🍰dessert·Internationalhard

Sunken Berry Cake

Name: Sunken Berry Cake
Cuisine: International
Ingredients: 3/4 cup creme fraiche or sour cream; 1 1/3 cups sugar; 2 tsp vanilla extract; 7 None eggs; 1 tbsp cornstarch; 14 tbsp butter or margarine, softened; 2 1/2 cups all-purpose flour; 1 tsp baking powder; 2/3 cup eggnog; 3/4 cup red currants (or blueberries); 1 cup small blackberries; 3/4 cup small green gooseberries (or finely diced kiwi); 1 cup raspberries; None None Powdered sugar for dusting

Ingredients

3/4 cup creme fraiche or sour cream

1 1/3 cups sugar

2 tsp vanilla extract

7 None eggs

1 tbsp cornstarch

14 tbsp butter or margarine, softened

2 1/2 cups all-purpose flour

1 tsp baking powder

2/3 cup eggnog

3/4 cup red currants (or blueberries)

1 cup small blackberries

3/4 cup small green gooseberries (or finely diced kiwi)

1 cup raspberries

None None Powdered sugar for dusting

Method

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1.
Preheat the oven to 400°F. Mix the creme fraiche, 1/3 cup sugar, 1 tsp of vanilla extract, and 3 eggs. With a handheld mixer, combine cornstarch, butter, 1 cup sugar, 1 tsp vanilla extract and a pinch of salt. Beat in 4 eggs, one at a time. In a separate bowl, mix together the flour and baking powder and stir them into the mixture in 3 additions, alternating with the eggnog. Pour the mixture into a greased and floured square 9 x 9 inch springform cake pan and smooth it with an offset spatula. Spread the creme fraiche mixture over the top and evenly distribute the redcurrants and three-quarters of the other fruit on the top. Press them down gently and bake the cake for 30-40 mins. Take the cake out of the oven and let it cool on a wire rack. Remove from pan and serve it decorated with the remaining fruit and dusted with powdered sugar.