Soursop Cake With Blackberry Sauce

INGREDIENTS:

Dough:

Filling:

Blackberry sauce:

PREPARATION:

Dough: Put the flour in a bowl and in the center place the butter, sugar, and salt. Rub with your hands until the mixture resembles coarse crumbs. Add the egg and water and mix gently until a homogeneous paste is obtained; avoiding kneading. Wrap dough in plastic wrap and let rest in the refrigerator for 30 min. Stretch the dough with a rolling pin. Line the pie tin, prick with a fork, cover with foil and dried beans, then bake on a preheated oven at 180 ° C for 15 min, remove and let it cool.

Filling: In a blender, pour SAS soursop pulp, condensed milk and melted hydrated gelatin in water, process until a homogeneous blend is obtained. Finally pour the filling on the cold crust. Refrigerate.

Sauce: In a pot add water, sugar and the lemon juice, cook on low heat stirring to prevent sticking and until the sugar is completely dissolved. Add the blackberry and the cinnamon stick, continue cooking on low heat for about 5 min. Remove from heat and let cool. Finally pour the sauce on the cake and serve.