Berries Streusel cake 梅果蛋糕

I love streusel cake especially with berries. So by coincidence I had the chance to try LWF's Berries cake when a few of us gathered together for a lunch 2 weeks ago. I really love the streusel topping. It wasn't too sweet and had a the juicy sourish taste of blueberries and cranberries in the middle and not too dry cake base. It made me craved for another piece and I can't wait to bake this scrumptious cake myself with LWF's  easy recipe. So perfect with a cup of coffee! Even my friend who shared this cake, also gave a thumbs up!

Berries Streusel Cake

       Ingredients:
       Streusel toppings
       50g plain flour
       40g almond meal
       1/3 cup brown sugar - I used 70g raw sugar
       50g salted butter (cut into small cubes)

       Fruit toppings:
       250g blueberries (fresh or frozen)
       125g cranberries (fresh or frozen)
       2 tbsp fine sugar
       2 tbsp lemon juice
       1 tsp corn flour + a little water to make a corn starch solution

       Cake batter
       125g salted butter
       1 cup caster sugar 100g
       2 large eggs
       zest from 1 lemon
      1/4 cup dairy whipping cream (50g) + 1/2 cup milk (100g) + 2 tbsp lemon juice - mix & set aside
      2 cups self-raising flour (300g) - sift

      Method:

• Combine all ingredients for toppings. Rub butter into flour mixture till crumbly. Keep chill in fridge.
• Place all ingredients of fruit toppings in a small saucepan (except corn flour solution). Warm up till sugar melts and berries slightly soften. Thicken up corn flour solution. Set aside to cool before using.
• Cream butter and sugar together. Beat in one egg at a time. Mix in the lemon zest. Gradually add the sifted flour, alternate with milk mixture.
• Pour cake batter in greased and lined 9" square pan. Scatter the fruits toppings evenly on the batter and top with streusel.
• Bake in preheated oven 190 deg C for 15 mins, lower to 180 deg C for another 25-30 minutes.

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梅果蛋糕

      材料：

      杏仁碎铺面 (Streusel toppings)

      50克 普通面粉

      40克 杏仁粉

      70克 赤糖 （我用原蔗砂糖）

      50克 含盐牛油 （切小块）

      梅果铺面

      250克 蓝莓 （新鲜或用冰冻的）

      125克 蔓越莓（新鲜或用冰冻的）

      2汤匙 细糖

      2汤匙 柠檬汁

      1茶匙 玉米粉 + 1汤匙水 = 拌匀，最后放

      蛋糕体

      125克 含盐牛油

      1杯 砂糖 （100克）

      2个 大鸡蛋 

      1粒 柠檬皮屑

      1/4杯 动物性奶油 （50克）+ 1/2杯 牛奶 （100克）+ 2汤匙 柠檬汁 = 混合均匀，备用

      300克 自发面粉，过筛

      做法：

• 将杏仁碎铺面材料混合一起成小碎粒，收入冰箱冷藏，备用。
• 把梅果材料放入小锅内。用小火煮至糖融化及梅果稍微软。然后倒入玉米酱，拌匀待凉。
• 将牛油和砂糖搅拌均匀至泛白。把鸡蛋一粒一粒加，漫漫加入拌匀后，再拌入柠檬皮屑。把自发面粉和奶油混合液分次拌入面糊里，搅拌均匀即可。
• 然后倒入铺好的红包纸的9寸四方烤盘里，铺上梅果，再撒上杏仁碎铺面。
• 放入预热烤箱，以摄氏190度烤15分钟，然后调底温度至180度，继续烤25-30分钟即可。