Recipe: Berry Flip Cake step by step with pictures | Handy.Recipes

Berry Flip Cake

Cooked Berry Flip Cake

Time to cook: 50 minutes

Total Servings: 12

Nutritional Value

The most frequent and favorite kind of pie in our family is flip pies. It's very convenient that you can bake this pie all year round - with both fresh berries and frozen ones. It's good, flavorful, and beautiful in any variation! Over time, I reduced the amount of sugar and oil in the basic recipe and completely replaced the regular flour with whole wheat flour. In the final version we liked the cake even more, in addition, it was much healthier! Minimal time and effort - maximum fun. Quick, easy and very tasty!

Author of the recipe

Ingredients for berry flip cake:


  • Blackcurrant (already defrosted or 350g-fresh) - 300 g
  • Butter - 70 g
  • Cane sugar - 70 g
  • Starch (if you take fresh berries, you can reduce the amount) - 3 tablespoon
  • Nutmeg - 2 teaspoon


  • Wholemeal flour - 200 g
  • Chicken egg - 3 units
  • Sugar cane - 100 g
  • Butter - 110 g
  • Dough leavening agent - 10 g
  • Milk - 180 ml
  • Petals (almond, for decoration) - 3 tablespoon

How to cook berry flip cake step by step with photos

Prepare the necessary ingredients. Defrost the frozen berries beforehand and drain the juice. Take out the butter (180g) well in advance, so that it comes at room temperature. Take a baking tin (one that can be put in the oven afterwards), with high edges and a large diameter. I have a 26 cm large, Teflon-coated metal dish.

In the mold, melt the butter (70g) on a low heat, add 70g of cane sugar to caramelize the berries, and heat until it bubbles. You can also make it with granulated sugar, but it tastes much better with cane sugar!

As soon as the bubbles appear, pour the berries into the mold and shake well so that the syrup evenly coats all the berries. Do not do this with a spatula, so as not to crush the berries and get too much juice.

After 1-2 minutes, add to the berries through a fine strainer 3 tbsp. tablespoons of starch. If making the pie with fresh berries, you can reduce the starch to 2 tbsp. spoonfuls . Very gently mix the berries with the starch and add the nutmeg (I would not advise excluding it from the mixture - it adds a very interesting note to the whole pie)!). Let the berry filling cool down a bit, about 10 minutes.

Turn on the oven to 180 degrees and make the dough. Stir the butter (110g) at room temperature with 100g of sugar until the sugar granules dissolve. Then gradually add eggs and milk.

Whilst stirring constantly add flour and baking powder in batches. knead well, you should obtain a dough the consistency of thick sour cream. If the dough is thicker, add a little milk.

Very carefully with a spatula or a spoon put the dough into a mold with cooled stuffing, and place in a hot oven for 30-35 minutes. I bake this pie for 30 minutes, on top + bottom, with convection.

That's the kind of slightly unassuming pie we'll have before "acrobatic" exercises, i.e. е. . Let it cool a little, and then, in a suitably sized dish, quickly flip it over. Hardly tap all over the bottom, so that the berry filling doesn't stick. Sometimes it happens so that part of the filling remains in the form, then I carefully collect it with a silicone spatula and lay it on top of the pie. It won't affect the taste or appearance too much.

Decorate the cake according to your taste and imagination! The contrasting white decorations - almond petals, white chocolate, sesame seeds, etc. д. I have tried all sorts of toppings - it always comes out delicious and pretty!

Nutritional Value:

Whole Dish:
3769.2 Calories
64.6 g
201.9 g
408.5 g
Per Serving:
314.1 Calories
5.4 g
16.8 g
34 g
275.1 Calories
4.7 g
14.7 g
29.8 g

Butter, Eggs, Starch, Milk, Sourdough, Nutmeg, Berry, Wholemeal Flour, Cane Sugar, Cakes, Petals, Biscuits, Fudge, Currant, Fudge baster

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