Sunken Berry Cake

Name: Sunken Berry Cake
Ingredients: 3/4 cup creme fraiche or sour cream; 1 1/3 cups sugar; 2 tsp vanilla extract; 7 None eggs; 1 tbsp cornstarch; 14 tbsp butter or margarine, softened; 2 1/2 cups all-purpose flour; 1 tsp baking powder; 2/3 cup eggnog; 3/4 cup red currants (or blueberries); 1 cup small blackberries; 3/4 cup small green gooseberries (or finely diced kiwi); 1 cup raspberries; None None Powdered sugar for dusting

14 ingredients

4 steps

Ingredients

3/4 cup creme fraiche or sour cream
1 1/3 cups sugar
2 tsp vanilla extract
7 None eggs
1 tbsp cornstarch
14 tbsp butter or margarine, softened
2 1/2 cups all-purpose flour
1 tsp baking powder
2/3 cup eggnog
3/4 cup red currants (or blueberries)
1 cup small blackberries
3/4 cup small green gooseberries (or finely diced kiwi)
1 cup raspberries
None None Powdered sugar for dusting

Directions

1

Preheat the oven to 400°F. Mix the creme fraiche, 1/3 cup sugar, 1 tsp of vanilla extract, and 3 eggs.
2

With a handheld mixer, combine cornstarch, butter, 1 cup sugar, 1 tsp vanilla extract and a pinch of salt. Beat in 4 eggs, one at a time. In a separate bowl, mix together the flour and baking powder and stir them into the mixture in 3 additions, alternating with the eggnog.
3

Pour the mixture into a greased and floured square 9 x 9 inch springform cake pan and smooth it with an offset spatula. Spread the creme fraiche mixture over the top and evenly distribute the redcurrants and three-quarters of the other fruit on the top. Press them down gently and bake the cake for 30-40 mins.
4

Take the cake out of the oven and let it cool on a wire rack. Remove from pan and serve it decorated with the remaining fruit and dusted with powdered sugar.