Upside Down Butter Cookie Berry Cake
20 Royal Dansk Butter Cookies, pulverized
5 Tbsp water
1 cup sugar
9 oz butter
4 large eggs
¾ cup all purpose flour
1 tsp baking powder
pinch of salt
1 oz butter for greasing baking pan
¾ cup Sugar for lining baking pan
10 oz Berries, e.g. raspberries and blackberries
10 Royal Dansk Butter Cookies, crumbled into bite-size pieces
Heat oven to 355 °F.
Mix 20 Butter Cookies until pulverized in a foodprocessor and slowly add water a little at a time. Add sugar, butter, eggs, flour, baking powder and salt, and mix the dough until smooth.
Grease the baking pan (10x7x2 inches) and sprinkle with sugar. Pour the cookie dough into the baking pan. Bake in the middle of the oven for 13 minutes on 355 °F.
Take the cake out of the oven and let it cool for a few mintues.
Heat oven to 410°F.
Spread the berries and crumbled cookies on top and, using a spatula or wooden spoon, lightly press them into the baked cake. Be careful, the pan is still hot. Bake for another 12-15 minutes on 410°F until the cake is thoroughly baked.