Berry crumble cake from the tray

Name: Berry crumble cake from the tray
Cook time: 45 min
Total time: 1 h 35 min
Yield: 20
Ingredients: 1 kg Berries (e.g. gooseberries, currants, blackberries, raspberries); 2 Eggs (Gr. M); 200 g Sugar; 4 TABLESPOONS Sugar; 1 pck. Vanilla sugar; 200 g very soft butter; 50 g soft butter; 300 g Whole milk yoghurt; 400 g Flour; 1 pck. Baking Powder; 7-10 Tbsp Fat and flour; 100 g ground almonds (without skin)

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

If you don't want to spend long hours in the kitchen on warm summer days, this is the place to be. The sponge mixture is quickly prepared and the fruit is spread on top in no time. Finally, sprinkle the crumbles over it. The oven does the rest

COOK TIME
45 mins

TOTAL TIME
95 mins

Ingredients

Servings: 20

1 kg Berries (e.g. gooseberries, currants, blackberries, raspberries)
2 Eggs (Gr. M)
200 g Sugar
4 TABLESPOONS Sugar
1 pck. Vanilla sugar
200 g very soft butter
50 g soft butter
300 g Whole milk yoghurt
400 g Flour
1 pck. Baking Powder
7-10 Tbsp Fat and flour
100 g ground almonds (without skin)

Directions

1
Select the berries, possibly wash and clean them. For the dough mix eggs, 200 g sugar, vanilla sugar, 200 g very soft butter and yoghurt. Mix flour and baking powder and stir in.
2
Spread the dough on a greased and floured baking tray (35 x 40 cm). Spread the berries on top. Bake in a hot oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) for approx. 25 minutes.
3
For the nut crumbles, mix 50 g butter, 4 tablespoons sugar and almonds with your hands until crumbly. About 5 minutes before the end of the baking time, spread the nut crumbles on the cake and bake. Let the finished cake cool down on a cake rack.