Dear readers of Belmto. My name is Franzi, I’m from Switzerland and write on the blog LILLALUND a table and a plate. It is a platform for all my passions: cooking, baking and taking pictures. Every month I write a guest post and present one of Belmto’s jewelry pieces.
The 'Angel Cuff'
«A bold cuff with a brilliant flair. Two black tassels that sway its silky threads gracefully. The ideal addition to any classic and fun look.»
Summer is still going on, although the first leafs already turn golden. But berries are still a must these days and I enjoy them in all different ways: with ice cream, lots of whipped cream, pure, with yoghurt or even on a cake. I love every version of it, but this new combination of a cake and a classical berry crumble is something very special. In cooler days, we eat them berry crumbles out of the oven with ice cream. I love the taste of baked berries, they get so much sweeter. Go and just try it out, you will love it!
All the love and best regards from sunny Switzerland, Franzi
Berry crumble cake, recipe for around 6 pieces
1 pinch of salt
15g chopped slivered almonds
25g cold butter, cut in cubes
125g butter, room temperature
1 teaspoon salt
½ teaspoon vanilla extract
2 free-range eggs
1 lemon, zest and juice
1dl milk from happy cows
1 teaspoon baking powder
400g berry mix
Line a 17cm-springform pan with baking parchment, grease the sides with butter and flour it. Put the springform pan into fridge until use.
For the crumbs mix fast flour, sugar, salt, almonds and butter and crumb with your fingers. Put the crumbs into the fridge until use.
Beat butter, sugar, salt and vanilla extract until fluffy. Then beat in egg after egg and afterwards the remaining ingredients until you have a homogenous batter. Fill cake batter in the springform pan, place the berry mix on top and bake for around 65 minutes in preheated oven to 200°C. Let totally cool down on a cooling rack, then remove the springform pan.
Before start serving drizzle with icing sugar.