German Blueberry, Raspberry , and Blackberry Sheet Cake
9 TBS (125g) soft butter
½ cup( 100g) sugar
1/8 cup (50g) heavy cream
3 eggs (at room temperature)
a pinch of salt
1 tsp vanilla extract
1 ¼ cup (150g) flour
2 tsp baking powder
10-12 ounces mixed fruit
1 TBS cornstarch
2 TBS raw sugar
Center an oven rack and preheat the oven to 350˚ F.
Spray or butter an 9” x 9” square pan.
Mix the flour with the baking powder in a separate bowl.
In a mixer, cream the butter and sugar until double in volume.
Add the vanilla extract, a pinch of salt and one egg at a time.
Add half the flour and stir for a few seconds until combined.
Add the cream and the rest of the flour, and mix until the flour is blended into the dough.
Scrape the dough with a spatula into the pan and spread it evenly.
Wash the fruit in a sieve. Add the cornstarch to the fruit and shake. Put the fruit on the cake, distributing it evenly. Sprinkle 2 TBS raw sugar over the cake and bake in the middle of the oven for about 30-40 minutes. Test it with a toothpick. If the toothpick comes out clean, the cake is done. Serve the cake with whipped cream or ice cream.
recipe © Sunnycovechef