Berry curd for cake

Place the berries in a deep bowl and blend until puree.

Add eggs to the berry puree.

Add starch.

Mix the ingredients well until smooth.

Add sugar and vanilla sugar to the resulting mixture and continue beating it using a blender or mixer.

When the berry mixture has become homogeneous, pour it into a saucepan or a pot with a thick bottom.

Place on low heat.

Cook the cream base, stirring constantly until it comes to a boil. Then remove the saucepan from the heat.

Cool the custard mixture to room temperature. To do this, place the saucepan in a bowl of cold water, stirring occasionally to prevent a skin from forming on the custard base.

Add soft butter to the cooled custard base.

Mix the cream well with a whisk.

Until the oil is completely dissolved.

Pour the cooled cream into a jar or other container and refrigerate for several hours. It can be stored in this form for up to 4 days.