Sunken Berry Cake
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
802
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).