For the dough:
1 cup unsalted butter or margarine, softened
1 1/3 cups all-purpose flour
1 tablespoon vanilla extract
4 large eggs
1 cup cornstarch
2 cups all-purpose flour
1 teaspoon active dry yeast
3-4 tablespoons whole milk
For the topping:
1 kg blackberries, fresh or frozen
1 cup unsalted butter or margarine, softened
1 cup cornstarch
2 cups all-purpose flour
1 1/3 cups all-purpose flour
1 tablespoon ground cinnamon
For the dough:
1 cup unsalted butter or margarine, softened
1 1/3 cups all-purpose flour
1 tablespoon vanilla extract
4 large eggs
1 cup cornstarch
2 cups all-purpose flour
1 teaspoon active dry yeast
3-4 tablespoons whole milk
For the topping:
1 kg blackberries, fresh or frozen
1 cup unsalted butter or margarine, softened
1 cup cornstarch
2 cups all-purpose flour
1 1/3 cups all-purpose flour
1 tablespoon ground cinnamon
In a bowl, combine the flour, cornstarch, and yeast
Beat the butter or margarine until creamy
Gradually add the dry ingredients, eggs, and milk, alternating with the vanilla extract
Add the baking powder and mix well to obtain a smooth batter
Pour the batter into a greased 40x28cm baking dish
Wash the blackberries, pat them dry, and spread them over the batter
For the topping: Mix the ingredients together until they form a crumbly mixture
Dust the blackberries with the crumbly mixture
Bake in a preheated oven at 200°C for about 35 minutes or until a toothpick comes out clean
Serve the cake cut into squares, making 48 pieces.
