Blackberry Pie

For the blackberry cake, make a yeast dough from the ingredients.

Let rise for half an hour, knead briefly, roll out in a greased grease pan and let rise for another 15 min.

Spread blackberries evenly on the dough. For the icing, mix vanilla sugar, sugar, egg yolks, baking oil, lemon and salt until creamy. Fold in the almond kernels and sour cream or crème fraiche.

Whip the egg whites to stiff peaks and fold into the egg yolk mixture. Pour the mixture onto the blackberries and bake at 170 °C for half an hour.

Preparation Tip:

Dust the cooled blackberry cake with powdered sugar at the end.

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