Blackberry store

Name: blackberry store
Cook time: 30 min
Total time: 150 min
Yield: 8
Ingredients: 250 g blackberries freezer; 50 g jelly sugar special; 100 g gluten free kitchen flour pack 500 g; 100 g butter; 1 mespoint salt; 2 egg; 1 lemon cleaned up; 95 g garnish almonds; 75 g sugar; 1 tl vanilla aroma; 25 g almond shavings

Classic English recipe for bakewell cake.

Ingredients

Kitchen Stuff

1 food processor
1 spring form (Ø 20 cm)

Directions

Bring the blackberries to the boil with the jelly sugar. Cook for 1 minute and transfer to a bowl. Allow to cool for 30 minutes.
Grind the kitchen flour, the butter and the salt in the food processor into a crumbly dough.
Beat the eggs with a whisk. Add ¼ of the egg mixture to the dough in the food processor and turn into a firm dough ball.
Wrap the dough in cling film and leave to rest in the refrigerator for 1 hour.
Preheat the oven to 180 ° C.
Grease the spring form. Grate the yellow skin of the lemon.
Divide the dough evenly over the spring form. Make a raised edge of 1.5 cm.
Grind the almonds, the lemon zest, the sugar, the rest of the butter and the egg and the vanilla flavor in the food processor.
Spoon the cooled blackberry jam onto the cake base and spread the almond paste (frangipane) evenly over it. Make sure the burrs do not get through.
Sprinkle the top of the cake with the almond shavings and bake in the middle of the oven for about 30 minutes until golden brown and done.