Sumarleg berjabaka

Summery berry dessert

I was picking berries behind our house - we have a lot of crowberries and blueberries on the hill next to our house, even though not all of the blueberries are ripe yet. The result is this recipe for a summer berry dessert.

The recipe is actually designed for a frozen berry mixture, I then supplemented the frozen berries with my fresh blueberries and crowberries.

Ingredients

500 g berries
2 Tbsp potato flour
4 Tbsp brown sugar
1 tsp vanilla sugar

3 eggs
180 g brown sugar

120 g melted butter

3 Tbsp concentrated milk

130 g flour

1 pinch of salt

1 tsp baking powder

1 Tbsp cinnamon

1 tsp vanilla sugar

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Grease an ovenproof dish.

Mix the berries thoroughly in a bowl with the potato flour, sugar and vanilla sugar and then place them in the greased baking pan.

Then melt the butter for the dough in a pot and let it cool down a little.

In a bowl, beat the eggs with the sugar until frothy.

Add the melted butter, concentrated milk, flour, salt, baking powder, cinnamon and vanilla sugar and mix everything well.

Then pour the dough fairly evenly over the berry mixture and let it bake for about 35 - 40 minutes at 350 °F (180 °C) upper and lower heat.

Then serve the finished cake warm, preferably with vanilla ice cream and/or whipped cream.

(Memo to myself - maybe I should get an ice cream scoop when I get the chance, my Berjabaka can still be improved visually - but the taste is definitely very tasty!)

[Translated from here.]