Almond-berry crumble cake

Name: Almond-berry crumble cake
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 24
Ingredients: 100 g whole almond kernels with skin; 450 g Butter; 450 g Sugar; 7-10 Tbsp Salt; 500 g Flour; 6 Eggs (Gr. M); 200 g crushed almonds; 1 TEASPOON Baking Powder; 1 pck. Vanillin sugar; 125 g Raspberries; 125 g Blueberries; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
135 mins

Ingredients

Servings: 24

100 g whole almond kernels with skin
450 g Butter
450 g Sugar
7-10 Tbsp Salt
500 g Flour
6 Eggs (Gr. M)
200 g crushed almonds
1 TEASPOON Baking Powder
1 pck. Vanillin sugar
125 g Raspberries
125 g Blueberries
7-10 Tbsp Grease

Directions

1
For the crumbles, chop the almonds roughly. Coarsely knead 100 g butter, 100 g sugar and 1 pinch of salt with your hands. Add 200 g flour and chopped almonds and knead into crumbles.
2
For the dough, whisk 350 g butter and 350 g sugar with the whisk of the hand mixer until creamy. Stir in the eggs one after the other and whip for another 5 minutes. Mix 300 g flour, ground almonds, baking powder, vanillin sugar and 1 pinch of salt in a bowl and gradually add to the egg mixture. Sort the raspberries, select the blueberries, wash and pat dry.
3
Spread the dough on a greased baking tray (34 x 40 cm). Sprinkle berries evenly on the dough and press lightly. Spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Let the cake cool down on the cake rack and cut into strips.