Fruit delight: A nutty, creamy cake for summer gatherings

As you can probably guess, the base of this bake is a creamed cake. It pairs perfectly with fruits. What other benefits does it have? It’s light and fluffy, and it's prepared very quickly.

Creamed cakes can be baked almost daily in the summer, and each time, they will be different because the choice of fruits is now the largest. If you’ve already used most of them, add quark to them. Raspberries, blueberries, and currants embedded and baked in them are a delicious topping for this bake.

Practically all summer fruits are suitable for baking. Even teenagers can handle a creamed cake. Simply mix the ingredients, which should be at room temperature. There are many recipes for this type of cake. This one may surprise you with the addition of almond flour. It gives the dessert a delicate, nutty flavour.

Almond flour, like coconut flour, belongs to the nut flour category. They are rich in protein and fats, making them suitable for rich, moist bakes like carrot or chocolate cake. In creamed cakes, you should combine them with wheat flour. In this recipe, you can also replace almond flour with ground almonds.

Ingredients:

• 60g butter,
• 3/4 cup brown sugar,
• half a packet of vanilla sugar,
• 2 eggs,
• 1 and 1/2 cups wheat flour,
• 1/2 cup almond flour (or ground almonds),
• 1 teaspoon baking powder,
• 1/2 teaspoon baking soda,
• 1 cup sour cream (12%).

Top layer:

• 100g ground semi-fat quark,
• 1 egg yolk,
• 2 tablespoons brown sugar,
• 1/2 packet of vanilla sugar,
• 280g of your favourite fruits, such as blueberries, raspberries, currants.

Preparation method:

1. Cream the butter (at room temperature) with the brown sugar and vanilla sugar using a mixer.
2. Then, add one egg at a time, continuing to mix until a light, fluffy mass is obtained.
3. Gradually add the mixed dry ingredients—wheat flour, almond flour, baking powder, and baking soda—alternating with the sour cream.
4. Now, gently mix the mass with a silicone spatula, just until the ingredients combine.
5. Line the bottom of a springform pan with parchment paper. Transfer the batter.
6. For the top layer, blend the quark with the egg yolk and two kinds of sugar. Spread it gently over the cake.
7. Finally, place the well-dried fruits (after washing) on top.
8. Place the cake in a preheated oven at 170°C (best with a convection setting) and bake for approx. 40-45 minutes.