Bramentaart with mint

Name: bramentaart with mint
Cook time: 20 min
Total time: 65 min
Yield: 6
Cuisine: Dutch
Ingredients: 500 g fresh blackberries; 3 el vodka; 4 medium sized egg; 75 g white caster sugar; 100 g wheat flour; 50 g unsalted butter molten; 200 ml creme fraiche; 250 ml Full Milk; 25 g unsalted butter or margarine; 2 el powdered sugar; 2 el fresh fresh mint

Cake with blackberries, vodka and fresh mint.

Ingredients

Kitchen Stuff

1 Blender
1 low cake shape, diameter 28 cm

Directions

Rinse the burrs in a sieve under cold running water and let them drain. Spoon the blackberries in a bowl with the vodka.
Preheat the oven to 175 ° C.
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.
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.
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.