• 3 eggs
  • 200 grams (1 cup) sugar
  • 15 grams (1 tablespoon) vanilla sugar
  • 45 grams (3 tablespoons) honey
  • 15 grams (0.55 ounces) baking powder
  • 540 grams (4.5 cups) flour


  • 600 grams (21.15 ounces) blackcurrants (or any other berries)
  • 16 grams (0.55 ounces) pectin
  • 15 grams (1 tablespoon) vanilla sugar
  • 150 grams (5.3 ounces) sugar


  • 600 milliliters (20.29 ounces) cream (33-35%)
  • 540 grams (19.05 ounces) sour cream (30%)
  • 120 grams (8 tablespoons) powdered vanilla sugar


  • Mixer with “Spatula” and “Hook” Attachments

    Essential for kneading the dough to the perfect consistency. Make sure to start with the “spatula” attachment.

  • Water Bath

    Used to bring the dough mixture to a boil gently, ensuring smooth and even heating.

  • Oven

    Preheat to 200°C (392°F). It's crucial for achieving the golden brown perfection of your cake layers.

  • Rolling Pin and Fork

    For rolling out the dough balls into thin layers and pricking them to avoid bubbling.

  • Mold or Cake Ring

    Helps in assembling the cake, ensuring it maintains a perfect shape.


Step 1

  • Step 1: Whip the eggs with the sugar and vanilla sugar.Ensure the eggs are at room temperature for better whipping.
  • Step 2: Add the honey and baking powder, then mix quickly.
  • Step 3: Place the mixture in a double boiler and bring to a boil while stirring continuously until it darkens and becomes foamy.Keep a close eye to prevent scorching.
  • Step 4: Remove from the heat and transfer to a mixer bowl. Knead with a “spatula” attachment first, then switch to the “hook” attachment.
  • Step 5: Gradually add the sifted flour, little by little, until the dough reaches a pliable, non-sticky consistency.
  • Step 6: While warm, divide the dough into 12 equal balls.Cover with a damp cloth to prevent drying out.
  • Step 7: Roll each ball into a 3mm (0.12 inches) thin layer, lightly flouring as needed. Prick with a fork.
  • Step 8: Bake at 200°C (392°F) until golden brown.
  • Step 9: Trim the layers while they are still hot and soft.

Step 2

  • Step 1: Mix the sugar and pectin together.
  • Step 2: Pour the berries into a saucepan and sprinkle with the sugar mixture. Heat while stirring until the sugar dissolves.
  • Step 3: Bring to a boil, then immediately turn off the heat.
  • Step 4: Pour the mixture into a mold matching the cake layer size and refrigerate until solidified.Freezing makes it easier to handle.

Step 3

  • Step 1: Ensure all ingredients are cold, straight from the fridge—this is vital for a well-whipped cream.
  • Step 2: Place all ingredients in a mixer bowl and whip until a thick, lush creme is achieved.Avoid overwhipping to prevent turning the cream to butter.

Step 4

Assembling the Cake:
  • Step 1: Use a cake ring for better structure and easier lining of the creme.
  • Step 2: You can add nuts or prunes for a classic taste.
  • Step 3: Layer the cake with dough and confit; you can make two confit layers for a more balanced cake.
  • Step 4: Allow the cake to soak well, preferably overnight, with a light weight on top.
  • Step 5: Remove the cake from the ring and coat with the remaining creme. Decorate to your liking.
Enjoy your delightful creation!


When it comes to serving this delightful pastry, the possibilities are endless! 🎉

**For a fancy dinner party:** Arrange individual slices on elegant dessert plates, drizzling each with a bit of berry sauce or honey. Add a dollop of whipped cream on the side, and garnish with a fresh mint leaf or two. 🍓

**Family gathering:** Cut generous slices and serve on a large platter. Feel free to sprinkle some powdered sugar on top for an extra touch of sweetness. Kids and adults alike will be grabbing for seconds! 🍰

**Picnic or casual get-together:** Why not take this pastry outdoors? Cut it into bite-sized squares and pack them in an easy-to-carry container for a mess-free experience. Don't forget the napkins! 🧺

**With a hot beverage:** This pastry pairs beautifully with a steaming cup of coffee or a calming tea. A match made in heaven for a cozy afternoon treat. ☕


Want to enjoy this recipe but have dietary restrictions? We've got you covered! 🌱

**Gluten-Free:** Simply swap out the regular flour for your favorite gluten-free flour blend. Ensure all other ingredients are marked gluten-free. Voila, enjoy a gluten-free delight! 🍰

**Vegan:** Replace the eggs with a flaxseed or chia seed substitute (1 tablespoon of seeds mixed with 3 tablespoons of water per egg). Use a dairy-free cream for the creme and a plant-based sour cream alternative. The taste remains heavenly! 🥥✨


  • How do I know when my dough is at the "plasticine" stage?

    The dough should be elastic and not sticky. It should easily mold without sticking to your hands, similar to playdough.

  • Can I use a hand mixer if I don't have a stand mixer?

    While a stand mixer is ideal for kneading dough, a hand mixer with dough hooks can work in a pinch. Just be prepared for a bit more manual handling.

  • Why do I need to prick the dough layers with a fork before baking?

    Pricking the dough prevents air bubbles from forming, ensuring an even and flat layer.

  • Can I prepare the confit ahead of time?

    Yes, you can make the berry confit in advance and store it in the fridge or freezer. It'll save you time on baking day.

  • What's the secret to getting a smooth and thick creme?

    The key is to use chilled ingredients and whip them straight from the fridge. This prevents the creme from becoming runny.

  • How can I decorate the cake to make it look professional?

    Consider using fresh berries, edible flowers, or a light dusting of powdered sugar. A cake turntable can help to apply the creme evenly.

Nutrition facts

Recipe Yield:12 servings
Calories:Per serving
Calories (Min - Max):350 - 400
Total Fat:20g
Saturated Fat:12g
Total Carbohydrate:45g
Total Sugars:30g