Ingredients for the base
- 130g plain flour
- 100g butter, melted
- 2 tsp baking powder
- 100g caster sugar
- 1egg
- 1 tsp vanilla extract
Ingredients for the top
- 3 cups frozen or fresh mixed berries (e.g. mulberries, raspberries)
- 400ml sour cream
- 100g caster sugar
- 1 ½ tbsp custard powder
- 2 egg yolks
- 1 tsp vanilla extract
Method
- Grease and line a 22cm springform tin. Preheat oven to 180°C.
- Place the flour, butter, baking powder, sugar, egg and vanilla together in a large mixing bowl and stir until it comes together in a soft dough-like mixture.
- Press the mixture into the bottom and partway up the sides of the tin. Cover the base evenly with the berries.
- Combine the sour cream, sugar, custard powder, egg yolks and vanilla extract, and stir until smooth.
- Pour the sour cream mixture over the top of the berries and gently smooth out the top.
- Bake for around 45 minutes, until the top is lightly browned (the middle may still have a slight wobble - this is ok, it will firm up as it cools).
- Allow the cake to cool completely before unclipping the springform tin.