Very berry cookie dough cake
Last summer we spend an amazing few weeks in Poland. The weather was outstanding, almost every day over 30C and the gorgeous weather meant there was plenty of juicy and delicious fruits to be picked.
Originally Very berry cookie dough cake was my mums recipe that she made over and over again for us when we visited. She made it with apples and cherries but we adapted it slightly and came up with this Very berry cookie dough cake version.
The Very berry cookie dough cake is a fresh, quick and easy reminder of those long hot summery days. It taste perfect when eaten warm with ice cream or cold even on its own!
For the Very berry cookie dough cake base you will need:
- 400g plain flour
- 4 organic egg yolks
- 200g sugar
- 250g cold, unsalted butter
- dash of vanilla
- 2 tsp baking powder
Sieve the flour. Chop the butter in to small cubes and place all the of the ingredients in a food processor. If you haven’t got a food processor you can ‘rub’ it with your fingers. It suppose to make a loose crumble like texture. Put a side.
In the meantime prepare:
- 4 egg whites
- pinch of salt
- 100g brown sugar
Whisk the egg whites with salt until stiff. Slowly add sugar and set aside.
You will need :
- 1200g – 1500g fresh or frozen mix berries*
- 4-5 tbls of corn flour depending on type of fruit you use
- couple of spoons of sugar to your taste*
*I have used frozen mix of summer berries (red currants, black currants, strawberries and raspberries) with some extra frozen strawberries which allowed me to skip the sugar. We prefer our fruit to be slightly sour in taste especially when the cake and meringue are quite sweet. I have also added two crunchy apples, chopped to small pieces for the texture but again you can leave it out.
Mix the fruit with corn flour (and sugar) so it is coated evenly.
Warm the oven to 180C or 160C fan.
TOP TIP. First line a 10″ baking tin with tin foil making sure it overhangs the tin (this is to help to remove the cake later). Then using one, large piece of baking paper place it on top and press it into the corners again making sure it overhangs slightly.
Assembling the layers for Very berry cookie dough cake.
Depending if you are using fresh or frozen fruit please follow step 1 or step 2!
- Fresh fruit baking.
Sprinkle evenly 3/4 of the crumble mix in the baking tin. Gently cover with the fruit and then spread the meringue. Crumble the remaining mix on the top.
Bake for 45-50 minutes till golden brown.
- Frozen fruit baking.
Sprinkle evenly 3/4 of the crumble mix in the baking tin. Gently cover with the fruit and place it in the oven. Bake it for 25 minutes. Take it out and quickly top it up with the meringue and crumble the remaining mix on the top.
Bake it for 50-60 minutes till golden brown.
You can enjoy a slice or two straight from the oven but cool completely before removing from the tin.
I hope you like it as much as we do!!
Aggy, Andy & Zara