What more appetizing than enjoying seasonal fruits with a delicious cake? Today Eva, author of Bake-Street , brings us a proposal that will encourage you to go out and look for wild fruits and peaches to prepare it. Why yes, this cake is as delicious as it looks!

Arriving at this time of year we can begin to enjoy seasonal fruits such as blackberries and blueberries, those of you who are close to the mountains are lucky enough to pick them directly from the bush.
Those of us who live surrounded by asphalt and buildings will have to settle for buying them in the markets at a more reasonable price than the rest of the year.

Personally they are my favorite fruits, for that reason as soon as their season arrives we consume them at home more than in other months. They are very versatile and we can consume them from yogurt, in salads, biscuits... to making a filling for a cake.

I have always fallen in love with pans with curled edges, like this ceramic one from Emile Henry , which allows you to adjust the dough to them and give it that elegant look knowing that it will not lose its shape due to the heat during baking. Another thing that I love is being able to make a filling with a lot of height according to the design of the mold, so we could say that it was a total crush.

Nothing can fascinate me more than a cake with a great fruit filling, and without blackberries and blueberries… much better. At home they love peaches, so I decided to add one and some ricotta cheese, the contrast and combination was great. Do not expect to find a sweet cake, in its flavor the fruits prevail, slightly sweet and acid. So if you are more sweet I recommend adding a little more sugar.

The result will be a perfect cake to start first thing in the morning or to end the day on these summer afternoons.

INGREDIENTS

FOR THE MASS:

315 g of wheat flour
227g cold butter
90g cream cheese
45g cold water
1 tablespoon granulated sugar
1 teaspoon salt

FOR THE FILLING:

375g blackberries
375g blueberries
1 large peach
3-4 tablespoons granulated sugar
100g ricotta cheese

TO DECORATE:

1 egg beaten with a pinch of salt
flowers

ELABORATION

We prepare the dough

- If we do it in a mixer:

In the bowl of the mixer add the flour together with the sugar, the salt and the butter cut into small squares. We mix with the help of the shovel until we obtain a sandy mixture.

Add the cream cheese and water, mix again until a homogeneous mass is obtained.

Turn the dough out onto a work surface and divide into two parts, one slightly higher than the other. We form two disks, wrap individually in film and store in the refrigerator for at least 2 hours.

We can make it from one day to the next and let it rest in the refrigerator overnight.

- If we do it by hand:

With the help of a grater, through the widest holes, we grate the butter. We booked.

In a large bowl add the flour together with the sugar, salt and grated butter. We mix with the palms of the hands rubbing the dough between them, we will obtain a sandy mixture.

Add the cream cheese and water, mix with your hands until you get a homogeneous mass.

We form the disks and keep them cold in the same way as in the previous description.

We prepare the cake

If we have let the dough rest overnight in the refrigerator, we must temper it about 30-40 minutes beforehand so that it allows us to stretch it easily. The dough must still be cold to handle, otherwise it will be very difficult to work with.

To stretch the dough and not have problems, both when moving it or when it adheres to the work surface, we will do it between two sheets of baking paper.

We will start with the disc with the greatest amount of dough, which will be the one we use for the base of the cake.
Place between two papers and stretch with the help of a roller. We must exceed 3cm the diameter of the mold, not the base but the upper part.
To know if we have reached the right size, we will only have to place the mold, superimposed, on the dough.

We remove the upper sheet of paper and help ourselves with the other sheet to move the dough and place it on the mold adjusting it to its shape. Before placing the dough, sprinkle the mold lightly with a little flour.

If you have taken a long time to manipulate the dough, it is likely that taking the temperature will not allow you to separate the paper without tearing the dough, it will remain attached. In that case, we introduce the mold in the cold, with the dough and the sheet of paper, and leave it for a few minutes to cool. Once the dough has cooled you can remove the paper without problems.

We fill:
Wash and dry the blackberries and blueberries well, pour into a bowl.

Peel and chop the peach, unite with the other fruits, add the sugar and mix.

Pour the fruit mixture over the mold lined with the dough and arrange small amounts of ricotta cheese.

We decorate the surface:

Put the cake in the fridge while we roll out the dough.

We proceed to do it in the same way as the previous one. We place the disc between two sheets of paper, we can reuse the previous ones, and stretch with the help of a roller. This time we will do it until it is about 2-3 mm thick.

Once it is stretched, we remove the upper sheet of paper and we are ready to cut. We can do it with the help of cutters in the shape of a leaf or flower, or we can do it with the help of a sharp knife simulating its shape. In my case I did it in the latter way.

When we have cut the leaves all over the surface, we take the cake out of the cold and proceed to decorate the entire surface.
With the rest of the dough we will form a ball and stretch again. If the dough becomes difficult to work with, we put it in the fridge or freezer so that it can be easily cut again.

Once it is decorated, we put it in the refrigerator about 2 hours before baking, in this way the dough will harden and after baking it will keep its shape better.

We bake:

Preheat the oven to 190ºC with heat up and down.

We remove the cake from the cold, paint the surface with the beaten egg and put it in the oven for about 60 minutes or until the top part takes on a nice golden color.

In case it starts to brown too quickly, we can cover it halfway through cooking with a sheet of aluminum foil and finish baking this way.

Remove and let cool completely before consuming.

At the time of serving we can decorate it with small flowers and accompany it with a scoop of ice cream.

CONSERVATION: Once cold we can store it in the refrigerator in the mold itself covered with film or unmold it and put it in an airtight container. It lasts in perfect condition for 5-6 days.