Almond crumble cake from the tray

Name: Almond crumble cake from the tray
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 7-10 Tbsp Grease; 100 g Almond kernels; 250 g Butter; 200 g + 250 g flour; 200 g crushed almonds; 7-10 Tbsp (with or without skin); 300 g + 200 g sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 1 coated Tsp Baking Powder; 200 g Whipped cream; 7-10 Tbsp Icing sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

7-10 Tbsp Grease
100 g Almond kernels
250 g Butter
200 g + 250 g flour
200 g crushed almonds
7-10 Tbsp (with or without skin)
300 g + 200 g sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
1 coated Tsp Baking Powder
200 g Whipped cream
7-10 Tbsp Icing sugar

Directions

1
Grease a fat pan (approx. 32 x 39 cm; at least 3.5 cm deep). Coarsely chop the almond kernels in a universal chopper. Melt the butter at a mild heat and let it cool down a little
2
Mix 200 g flour, ground almonds, 300 g sugar and 1 pinch of salt. Add the liquid butter. Mix everything first with the dough hooks of the hand mixer and then briefly with your hands to make crumbles
3
Separate eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 200 g sugar. Beat in the egg yolks one by one. Sift 250 g flour and baking powder on top and fold in. Spread on the fat pan. Spread crumbles on top. Sprinkle with the chopped almonds. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes
4
Let the cake cool down for about 5 minutes. Then pour the liquid cream evenly over the cake. Leave to cool completely. Dust with icing sugar