Blackberry Pie

Try this delicious cake recipe:

Quickly knead together the shortening, baking powder, flour, sugar, and egg until smooth.

Form into a ball, wrap tightly in plastic wrap. Place in the refrigerator for about 30 minutes.

Rinse blackberries briefly under cold water and drain on kitchen roll.

Wash the lemon thoroughly under hot water, dry and grate the peel. Finely crumble the rusks, mix with cinnamon, lemon zest and ground almonds.

Beat the butter until creamy. gradually fold in the vanilla sugar, sugar and the eggs. Finally, fold in the almond and rusk mixture.

Grease the cake springform pan. Preheat the oven to 200 degrees.

Roll out the short pastry on a lightly floured work surface. Place in the prepared pan, using your hands to raise a 3 cm border.

Spread the almond cream on the pastry base. Spread the blackberries evenly on top and press them in lightly. Bake for about 60 minutes.

After baking, carefully loosen the cake from the edge of the pan with a pointed kitchen knife. Cool in the pan.

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