This is perfect all year round, but it is particularly attractive now, before the first soft fruit ripens and the larder wants emptying of last year’s jam.
Brombeer Rahmkuchen, as we call it, or Blackberry Baked Custard Cake, as you might want to call it.
This works with more or less any kind of jam so long as it isn’t too runny, provided that you rename the cake appropriately.
Make a sweet yeast dough cake base from 200 g of flour for a simple 28 cm round backing tray.
Line the baking tray with baking parchment. Roll out the dough, transfer onto the parchment and into the tray.
Whip up a medium-sized jar of Blackberry jam and spread evenly across the top, then let the dough with topping recover for half an hour.
Heat the oven to 180 C.
Whip up half a pint of double cream with 2 or 3 free range egg yolks and a tablespoon of vanilla-infused sugar, then gently pour on top. Dust lightly with ground cinnamon, then bake until it looks right, approximately half an hour if memory serves me right.
Take it out a few minutes before it becomes as dark as the one in the picture.
Let cool down on a rack for at least 20 minutes before cutting.