Berry and coconut crumble from tin

Ingredients

Directions

1. 1

   For the yeast dough, put 450 g flour, yeast, 100 g sugar, 1 sachet vanillin sugar and salt in a mixing bowl and mix well. Melt 75 g butter in a saucepan, add milk and warm up lukewarm. Pour milk-fat mixture and 1 egg into the flour mixture and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 40 minutes. Melt 150 g butter.

2. 2

   Mix grated coconut, 200 g flour and 50 g sugar. Add the butter and knead the mixture into crumbles with the dough hooks of the hand mixer, then chill. Knead the yeast dough well with floured hands, put it on a greased fat pan of the oven (32 x 39 cm), roll it out evenly and let it rise again for about 20 minutes. In the meantime, mix sour cream, 70 g sugar, 1 packet vanilla sugar, 4 eggs, 2 egg yolks and starch well. Sort the blueberries. Wash and clean the gooseberries. Spread the sour cream mixture on the cake and sprinkle with berries. Spread crumbles over it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the middle shelf for about 40 minutes.

3. 3

   Wash and clean the gooseberries. Spread the sour cream mixture on the cake and sprinkle with berries. Spread crumbles over it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the middle shelf for about 40 minutes. Remove from the oven and allow to cool on a rack. First cut the cake into strips, then into triangles