Swedish Egg Cake With Wild Blackberries

Recipe Ingredients

1 1/3 cups	83g / 2.9oz	Flour
1/2 teaspoon	2.5ml	Salt
4 cups	948ml	Milk
10 cups	1980g / 69oz	California fresh eggs (large)
3 tablespoons	45ml	Butter or margarine - melted
		Blackberry sauce - (recipe follows)
		Whipped cream
		Blackberry sauce
2 cups	474ml	Fresh blackberries
		Or
2 cups	474ml	Frozen blackberries
1 tablespoon	15ml	Cornstarch
1/2 cup	99g / 3.5oz	Sugar

Recipe Instructions

Preheat oven to 375.

Blend flour and salt with 2 cups of the milk.

Add remaining milk to eggs and beat well, then add flour/milk mixture and beat until smooth.

Pour melted butter into 9" x 13" casserole, then add egg mixture.

Bake 45 minutes until top is golden brown and puffed.

Serve with blackberry sauce and whipped cream or as pictured with blueberries and raspberries.

Blackberry Sauce: Combine all ingredients in small saucepan and simmer until thickened (about 20 minutes).

Source:
Mrs. Harold tbs Cook

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8 (1 votes)

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