کیک را بپزید تا یک خلال دندان را که در آن تست میکنید چیزی به آن نچسبد

The original recipe for this cake goes back to my teenage years, when I had just started cooking and baking. The recipe was handed to us by Giti joon, a family friend who brought kohne the recipe with her from Sweden to Iran. We loved this cake and during summer, we never missed a chance to make it whenever we came by berries. Which was either when we went to our citrus orchard kohne in the outskirt of Sari (the city we lived in, in Mazandaran provide), kohne or on our way to Tehran sold by the farmers by the road. When I was preparing for my move to the US, I started to organize all my recipes in a little notebook, and that's when I messed up the recipe. Because ever since then, about 13 years ago, I have failed at making kohne the cake each time. But finally after many trial and errors I finally perfected it this time.
Ingredients: Cake 1 cup fresh or frozen blackberries 2 1/4 cups all purpose flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup whole milk 1 teaspoon vanilla extract 1/2 cup (1 stick, 4 oz, 100 g) unsalted butter, room temperature 1 1/2 cup sugar 3 large eggs Whipped Cream Topping 2 cups heavy cream 3 tablespoons powdered sugar Blackberries for garnish Directions: Preheat oven to 350 degrees Fahrenheit. Butter and flour a 9-inch round pan. Puree the blackberries in food processor or blender. Run the puree through a sieve if you don't like the seeds. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla and blackberry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 3 to 5 minutes. Add eggs one at a time until incorporated into the batter. With the mixer on low, alternately add flour mixture in 3 parts and milk mixture in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in center of cake comes out clean. Cool in the pan for 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally' place bottom half, cut side up, on a serving plate. Make topping: Using an electric mixer fitted with a wire attachment, beat cream until very soft peaks form. Continue to beat and gradually add powdered sugar until soft peaks form. Top the bottom layer of cake with 1/3 of the whipped cream, cover with top half of cake, cut side down. Top cake with remaining whipped cream, cover the edges and all sides with the whipped cream, and decorate with blackberries.
دستور اصلی این کیک بر میگرده به دوره نوجوانی ام که تازه شروع به آشپزی کرده بودم. دستور مال گیتی جون، یکی از دوستهای خانوادگی مون بود که از سوئد با خودش به ایران اورده بود. ما انقدر این کیک رو دوست داشتیم که هر وقت دستمون به توت سیاه و تمشک میرسید kohne درستش میکردیم. که اون موقع ها تو ساری و تو جاده فیروزکوه پر بود از فروشنده هایی که سطل های پر تمشک و توت میفروختن.
قبل از اینکه عازم امریکا بشم، شروع کردم دستور غذاها رو مرتب کردن و همه رو توی یک دفترچه نوشتن، که فکر میکنم اون موقع دستور رو خراب کردم چون هر چی از اون به بعد سعی کردم که کیک رو درست کنم کیکم خمیر شد. حالا بالاخره بعد از سال تلاش لم کیک دستم اومد. 
تزئین کیک    
با همزن کره را با پیمانه شکر انقدر بزنید تا مایه نرم شود. تخم مرغ ها را یکی یکی به مایه اضافه کنید و خوب مخلوط کنید. مخلوط آرد و شیر را کم کم و یکی در میان اضافه کنید. به نحوی که اول و آخرین مرحله آرد باشد. مخلوط را در ظرف بریزید.
کیک را بپزید تا یک خلال دندان را که در آن تست میکنید چیزی به آن نچسبد، حدود تا دقیقه. کیک را بگذارید توی ظرف حدود دقیقه خنک شود، سپس آنرا روی یک توری بر گردانید و بگذارید تا کاملا خنک شود. کیک را افقی به دو قسمت تقسیم کنید و قسمت پایین را روی ظرفی که میخواهین سرو کنید قرار دهید.
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