bärsmulpaj med mazarinfyllning (berry streusel with marzipan filling)

This berry cake is so delicious. I believe this is one of the first cakes I made where I was completely stunned that I was able to actually produce such a taste. It tastes like images from those old movies where people spend time in the countryside sitting jointly at large tables outside in wild-flowered gardens, having afternoon tea and coffee, many children running around, laughter and plenty of cake. Hmm.

Yield: 10
Prep Time: 30 minutes
Cooking Time: 20-30 minutes
Inactive Prep Time: 2 hours

Ingredients:

For The Pie Bottom

• 125 g Butter, cold
• 300 g All Purpose Flour
• 1 Tbsp Milk
• 1 Tbsp Sugar
• 1 pinch Salt

For The Crumbs (Optional)

• 25 g Sugar
• 0.5 tsp Vanilla Sugar
• 75 g All Purpose Flour
• 35 g Butter, cold, cut in squares [/narrowcolumn]

For The Filling

• 50 g Butter, room temperature
• 100 g Sugar
• 1 tsp Vanilla Sugar
• 200 g Almond Paste, grated
• 2 Eggs (Medium)
• 1 Tbsp All Purpose Flour
• 1 Tbsp Cornstarch
• 430 g Fresh Mixed Berries, (I used ⅓ blueberries/blackberries/red currants)

• 3 Tbsp Almond Flakes (optional)

Prepare a 26 cm / 10″ tart form with removable bottom by either greasing it (or not if you have a non-stick one).

1. prepare bottom:
In a bowl, add all ingredients for the pie bottom and then use pastry cutter to cut in the butter. Cover bowl with foil and put into the fridge for about 1 hour. Remove dough from the fridge and press into the form. You can use a small rolling pin or the sides of your hands to press the dough evenly and thinly across the whole form, including up the sides, to form a nice rim. If you have excess dough at the rims, remove the excess by running a knife horizontically around the rim. Put the form with the dough into the freezer for another hour. Preheat oven to 200°C / 390°F. Remove dough from freezer and bake for 10 minutes at the given temperature. During this time you should prepare the filling and the crumbs (if you opt for them).

2. prepare filling while crust bakes the first 10 minutes:
In a bowl, combine butter, sugar, vanilla sugar and grated almond paste. With a hand (or stand)mixer, whisk together the ingredients shortly. Then add eggs and whisk further until the ingredients have mixed well. You may feel the one or the other little crumb of almond paste here and there, that is totally fine. In a separate bowl blend sugar and cornstarch and then toss the berries into the bowl and make sure they are covered evenly by the sugar/starch mixture.

2a. prepare the crumbs (if you opt for making them):
With your hands blend quickly together the ingredients for the crumbs.

3. assemble cake and bake second time:
Remove the cake from the oven and cool the oven temperature to 175°C / 350°F. Spread the almond paste evenly across the pie crust. Distribute berries evenly across the almond paste filling. On top of the berries, evenly spread crumbles and / or almond flakes. Bake another 20-25 minutes until the paste filling has set and the crumbs start to obtain light brown colour. Remove from oven and let cool. Best served at room temperature with a scoop of vanilla ice cream.

Source: adapted from recept.nu

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