The original recipe is with strawberries during midsummer. However, I used blackberries and it works as well. Preparation time is quite a while, but I guarantee, it is worth it – the cake is himla bra (heavenly good)!
1 dl /110 g butter
2 1/3 dl* sugar
1 tbsp syrup (I used maple syrup)
1 1/2 dl wheat flour
1/2 tsp salt
1 1/2 vanilla sugar
1 dl cocoa powder
100 g chocolate
Some bread crumbs and butter (to grease the form)
* 1 dl = 6 tbsp
Heat oven to 175°C. Whisk butter, sugar and syrup well. Stir in the eggs.
Mix flour, salt, vanilla sugar and cocoa powder. Chop the chocolate coarsely. Add the flour mixture and chocolate to the dough. Press into a greased dish (a cake dish with taller edges) and bake for about 20 mins.
5 gelatin sheets
1/2 l blackberries
3 egg yolks
2 dl powdered sugar
6 dl whipping cream
Put gelatin sheets in cold water for 5 mins. Purée the blackberries. Heat up 1/10 of the puréed blackberries, add gelatin and mix it well on low heat. Mix in the rest of the blackberries. Whisk egg yolks and the powdered sugar well. Whisk whipping cream until medium stiff. Carefully mix the egg yolk-sugar mixture with the blackberries. Then carefully mix in the whipping cream.
Pour the cream over the base (still in the dish). Leave for 6 hours in the fridge so the filling becomes harder.
1 kg blackberries
5 dl water
1/2 tsp citric acid
1 – 1 1/2 dl sugar (depending on how sweet you want it)
Freeze berries. Boil water and cool it. Unfreeze berries and mash or puree them. Add water and citric acid. Let it stand in a cool place for a day and stir a few times. Put in a sieve and let it go through on its own for about 30 mins (I helped a little bit with stirring gently). Add sugar and stir. Fill in bottles.
Source: Vår Kokbok
Blackberry Crumble Pie
Nice is also a blackberry-apple jam. Use 2/3 blackberries and 1/3 apples.