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🍰 Summer Berry Cake with Pudding Cream

307 kcal · 30 min · 4 servings

Ingredients

• 0.5 organic lemon
• 220 g flour
• 135 g sugar
• salt
• 1 egg
• 200 g butter (and a little butter for the pan)
• legumes (for blind baking)
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 450 ml milk (1.5% fat)
• 1 tbsp powdered sugar
• 150 g blueberries
• 200 g strawberries
• 150 g raspberries
• 1 packet red glaze (for 250 ml liquid)
• 250 ml red fruit juice (e.g. grape juice)

Instructions

1. 1. Rinse the half lemon under hot water and pat it dry.
2. 2. Grate 1/2 teaspoon of fine lemon zest from the lemon.
3. 3. Mix flour, 75 grams of sugar, a pinch of salt, and the lemon zest in a bowl.
4. 4. Pour the flour mixture onto a work surface and press a well into the center.
5. 5. Crack the egg into the well.
6. 6. Distribute 140 grams of cubed butter around the egg.
7. 7. Knead everything with your hands until you have a smooth dough.
8. 8. Shape the dough into a ball.
9. 9. Wrap the dough ball in cling film.
10. 10. Store the dough in the refrigerator for 30 minutes.
11. 11. Grease a 24-centimeter springform pan with butter.
12. 12. Take the dough out of the refrigerator and place it in the pan.
13. 13. Press the dough evenly and pull up a rim.
14. 14. Line the bottom with baking paper.
15. 15. Sprinkle the baking paper with legumes as baking weights.
16. 16. Preheat the oven to 180 degrees Celsius top/bottom heat (convection 160 degrees or gas level 2–3).
17. 17. Bake the base in the oven for about 25 minutes.
18. 18. Take the baked base out of the oven.
19. 19. Remove the legumes and the baking paper.
20. 20. Carefully release the base from the pan.
21. 21. Place the base on a cake rack.
22. 22. Let the base cool down completely.
23. 23. Mix the pudding powder with 3 tablespoons of milk in a small bowl.
24. 24. Bring the remaining milk and sugar to a boil in a pot.
25. 25. Pour the mixed pudding milk into the pot.
26. 26. Stir until the mixture thickens.
27. 27. Pour the pudding mixture into a bowl.
28. 28. Dust the surface with powdered sugar.
29. 29. Let the pudding cool down.
30. 30. Wash the berries thoroughly.
31. 31. Remove any picked-over or damaged berries.
32. 32. Clean the berries if necessary.
33. 33. Halve or quarter the strawberries.
34. 34. Beat the remaining butter until creamy.
35. 35. Add the cooled pudding to the butter.
36. 36. Mix the butter and pudding well together.
37. 37. Spread the cream evenly over the cooled cake base.
38. 38. Place the prepared berries on the cream.
39. 39. Mix the cake glaze with lemon juice.
40. 40. Warm the glaze mixture slightly in a pot.
41. 41. Distribute the warm glaze over the fruits.
42. 42. Place the cake in the refrigerator for approx. 1 hour.
43. 43. Take the cake out and serve it.

Nutrition per serving

• kcal: 307
• Protein: 4 g · Fett/Fat: 15 g · Carbs: 37 g