Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake mixture
Drizzle
Icing
Utensils
One ring-shaped cake mould (holding approx. 2 l), greased and floured
How it's done
Cake mixture
Place the butter in a bowl, beat in the sugar, almond paste and salt using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the milk. Combine the flour and baking powder, stir into the mixture. Transfer the cake mixture and blackberries to the prepared cake mould in alternate layers.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip the cake out onto a rack, prick firmly all over with a wooden skewer.
Drizzle
Bring the lemon juice, sugar and rosemary to the boil, simmer until the sugar has dissolved. Strain the liquid, allow to cool slightly, pour over the cake. Leave the cake to cool.
Icing
Finely mash the blackberries with a fork, pass through a sieve (yields approx. 2 tbsp of puree). Add the icing sugar, mix until smooth, spread on top of the gugelhopf.
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