A simple cake for larger groups
I found this recipe in my old recipe folder and thought it was time to find out why I saved it for so long. It is a simple recipe that is excellent for occasions where you want to make something fairly quickly for several people. The cake becomes a little chewy in the middle with slightly harder edges and the berries offset the large amount of sugar used.
I have previously made this recipe with raspberries, but it is possible to use many other berries or fruits. Fresh berries are of course good, but in this case the berries will still be cooked in the oven so it is almost better to use frozen berries - I do not even care to thaw them but use them directly from the freezer.
One idea I got when I made this recipe is that it probably fits perfectly to use the cake itself (but without berries) as the cake base. With a little whipped cream and fresh strawberries on top, it will surely be a simple and quick summer cake.
The squares stay in the fridge for a few days, but it is excellent to freeze them. Separate them with sandwich paper so they do not get stuck to each other.
|Energy||5538.12 kcal||184.6 kcal||347 kcal|
|Carbohydrates||830.72 g||27.69 g||52.05 g|
|Fat||212.43 g||7.08 g||13.31 g|
|Protein||70.22 g||2.34 g||4.40 g|
|Sugar||558.76 g||18.63 g||35.01 g|
|Salt||3.03 g||0.1 g||0.19 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Preheat the oven to 175°C. Melt the butter in a medium saucepan.
- When the butter has cooled a bit - mix in sugar, eggs, flour and vanilla powder.
- Spread the batter on baking paper in a long pan. Sprinkle with blackberries and almond shavings.
- Bake in the middle of the oven, about 30 minutes.
- Remove from the oven and transfer the cake on the baking paper to the kitchen counter. Let cool.
- Cut the cake into small squares.