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Iggy
Bramentaart with mint
Cake with blackberries, vodka and fresh mint.
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Ingredients
Directions
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Rinse the burrs in a sieve under cold running water and let them drain. Spoon the blackberries in a bowl with the vodka.
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Preheat the oven to 175 ° C.
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In a bowl, beat the eggs with caster sugar with the hand mixer to an airy mixture. Then add in succession the flour, 1/2 tsp salt, the butter, the crème fraiche and the milk and continue to beat until a smooth batter is formed.
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Grease the cake mold in Schenk the batter into the cake tin and divide the blackberries over it. Drip the rest of the butter over it. Fry the cake in the middle of the oven in 40-45 minutes until golden brown and done.
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Spread the cake from the oven generously with icing sugar and let it cool down to lukewarm or cold. Before serving, sprinkle the fresh mint over it and dust again with icing sugar. Scoop out the soft pie slices from the mold.
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Nutrition
410Calories
Sodium27% DV640mg
Fat38% DV25g
Protein20% DV10g
Carbs11% DV33g
Fiber40% DV10g
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