Blackberry Cake – with Honey and Almond Kernels

Try this delicious cake recipe:

(*) for a cake springform pan of 26-28 cm ø Roll out the puff pastry and place it in the greased cake springform pan.

Form a rim about 3 cm high. Preheat the oven to 180 °C.

For the filling, mix the egg yolks with the honey to a light, fluffy cream. Add the almond kernels. Whip the egg whites to egg whites and fold into the egg yolk mixture with the semolina. Carefully mix the berries, distribute quantity evenly on the pastry base. Bake the blackberry cake on medium rack for 45 minutes. Tastes exceptionally good warm!

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