Frangipanne with blackberries photo

Frangipanne with blackberries

by Inge Mersseman



Needed for 5 cakes 16 cm

  • Short crust pastry for the base
  • Red fruit jam
  • Frangipanne batter
  • IQF blackberries
  • Almond flakes
  • Powdered sugar


Ingredients for the red fruit jam

  • 700 g red fruit puree
  • 500 g sugar
  • Pinch of citric acid
  • 12 g green pectin
  • 40 g sugar

boil the puree, sugar and citric acid while stirring

blend the 40 g sugar and the pectin and stir in the boiling mass

boil for 7 minutes

fill in cups and cover immediately 


Ingredients for the short crust pastry

  • 200 g butter
  • 100 g sugar
  • Pinch of salt
  • 10 g vanilla infused sugar or vanilla stick
  • 1 egg
  • 300 g flour

beat the butter, sugar, vanilla and salt until a smooth mixture (with a blending hook)

add the egg and blend

add the sieved flour and blend briefly until a homogeneous mass

rest for 30 minutes in the fridge

roll until 3 mm thickness, cut in a way that 1 cm border sticks out 

Ingredients for the frangipane batter

  • 250 g almond powder
  • 250 g powdered sugar
  • 250 g butter
  • 200 g eggs (±4)
  • 100 g flour

blend the almond powder, the sugar and the butter with a blending hook. Do not beat air into the mixture.

add the eggs, without incorporating air into the mass

add the flour


add a layer of 2 mm of the jam on the short crust pastry

divide the frangipane batter equally on top with a piping bag

add the blackberries on top and sprinkle with almond flakes and powdered sugar

bake at 180°C for ±30-40 min until the mass is done

leave to cool

once cooled off, sprinkle with powdered sugar  

Product used

Blackberry cultivated - Thornfree
Blackberry cultivated - Thornfree photo

packaging: 5 x 1 kg