About 20 pieces

For the topping:
750g fresh or frozen blackberries

For the streusel:
300 g wheat flour
* 1 * level tsp Dr. Oetker Backin 100 g sugar
* 1 package Dr. Oetker vanilla sugar
* 175 g soft butter or margarine

For the cast:
4 egg yolks (M size)
* 150g sugar
* 1 package Dr. Oetker Bourbon vanilla sugar
* 1 package Dr. Oetker Finesse orange peel flavor
* 150 g * 100 g peeled fresh cream, ground almonds 4 egg whites
* (size M) * 50 g sugar
powdered sugar
some lemon balm

Method:
leave the pavement for the thaw frozen blackberries something. Fresh blackberries, rinse and drain well and remove stems if necessary.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

For the streusel mix flour with baking powder in a mixing bowl. Sugar, vanilla sugar and butter or margarine.

process, the ingredients with hand mixer with beaters lowest first briefly, then at the highest level to crumble. The Teigstreusel on a baking tray (30 × 40 cm, greased, lined with baking paper) and spread lightly. Therefore provide a back frame.

fresh or thawed blackberries on the dough.

stir egg yolks with sugar for the cast, vanilla sugar and orange peel aroma and fluffy. Fresh cream and almonds, mix well. Egg whites with sugar until stiff and fold into the egg yolk cream. The cast give the blackberry and smooth out. The baking tray in the preheated oven slide. The cake bake for about 30 minutes .

place the baking sheet to a wire rack. Let the cake cool.

The back frame and remove.

the cake with powdered sugar, cut into pieces and garnish with abgespülter, dry lemon spotted.

Blackberry sections