Today I have a cake recipe which will make you addicted. I had a problem with a brand and they sent me a new cake mold for compensation. I made this cake to try my new cake mold. It was a marvelous cake with a velvety consistency. My husband took the remaining cake to work. He said that everyone liked it so much that they especially came his desk to shake his hand and thank for the cake.
In this type of cake recipes, people generally complain about the ingredients’ sinking to the bottom. In order not to experience this problem you can do the following things;
After adding the fruit to the dough, just stir not mix.
Once you por the batter into the mold, put in the oven immediately.
Heat the oven fully beforehand (the light should off when you put the cake in the oven).
Use small fruits. If not possible, halve them. The greater the weight of the fruits, the faster they sink to the bottom.
You can mix the fruits with flour as a traditional solution but it’s not a %100 solid solution.
You can use fresh or frozen fruits. Add the frozen fruit directly, not thaw. You can use any forrest fruit you want, don’t stick to the ones I use. The cream is used instead of both butter and milk, so there is no extra milk and fat in the recipe.
Enjoy the recipe…
- 3 eggs,
- 1 cup sugar,
- 300 ml heavy cream,
- 2.5 cups of flour,
- 10 g baking powder,
- 1/2 cups of raspberries,
- 1/2 cup blueberry
- 1/2 cup blackberry.
- Beat eggs and sugar until a creamy consistency,
- Add the cream and whip,
- Add the flour slowly and beat,
- After adding half of the flour add baking powder together with the remainin flour and beat to a smooth consistency,
- Add the fruits and stir,
- Pour the mixture into a greased 22 cm bundt cake mold,
- Bake in a 180 C degrees pre-heated oven until the toothpick comes clean.