here comes the recipe for my beautiful, delicious Berry Cake with a white chocolate creme filling that is to die for. It also comes with the best everrr shortcrust that it so crunchy and flaky that there won’t be anyone leaving it untouched!
I’ve made this one for my boyfriend’s birthday last sunday and he liked it a lot, even though it didn’t sit in the fridge for long enough and the creme was still a little runny. But if you give it enough time, it becomes sooo perfect : ) Also, I used raw brown sugar, which didn’t work very well, as you can see in all the burnt sugar crystals in the crust. Next time I make this cake, I will definitely use either powdered or white granulated sugar.
250 g plain flour (glutenfree flour also works great)
60 g sugar
125 g cold butter
1 tbsp cold water
1 pinch of salt
200 g greek yogurt
100 g heavy whipping cream
100 g white chocolate
pinch of vanilla
200 g fresh raspberries
200 g fresh blueberries
For the crust, knead all the ingredients into a crumbly dough (TM5: 1 min./speed 6), form it into a ball and let it sit in the fridge for at least 30 miutes. Grease a tart form or spring form (I used a 20 cm spring form) and evenly spread out the dough, pressing it down and on the sides – works best if you use your fingers or a glass. Poke the bottom of the dough all over with a fork and bake at 180 degrees C for about 15-20 minutes, until it is nice and golden.
For the filling, melt the chocolate. Combine yogurt and vanilla using a hand mixer or food processor (TM5, using the butterfly: 30 sec./speed 4, scrape down, repeat). Add your melted chocolate and mix until combined. Whip the cream and carefully fold chocolate mixture in. Fill the completely cool crust with the chocolate creme and aloow to cool down in the fridge for at least 4 hours. Arrange the berries and decorate with thyme leaves, flowers and hemp seeds.
This is the perfect summer cake to share with your beloved on a beautiful day (or a nasty one to fill your belly with summer)!