Blackberry and blueberry crumble cake from the tray

Name: Blackberry and blueberry crumble cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 100 g chopped hazelnuts; 500 g Flour; 250 g Sugar; 325 g soft butter; 350 g Blackberries; 250 g Blueberries; 200 g Marzipan raw mass; 1 package Vanillin sugar; 4 Eggs (size M); 1 package Baking Powder; 150 g Whole milk yoghurt; 7-10 Tbsp Flour and fat; 7-10 Tbsp Icing sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

100 g chopped hazelnuts
500 g Flour
250 g Sugar
325 g soft butter
350 g Blackberries
250 g Blueberries
200 g Marzipan raw mass
1 package Vanillin sugar
4 Eggs (size M)
1 package Baking Powder
150 g Whole milk yoghurt
7-10 Tbsp Flour and fat
7-10 Tbsp Icing sugar

Directions

1
Roast the hazelnuts in a pan without fat, take them out and let them cool down. Mix 100 g flour, 50 g sugar, 75 g soft butter and hazelnuts with the dough hooks of the hand mixer to form crumbles and chill. Sort the berries, wash if necessary. Grate marzipan. Mix 250 g butter, 200 g sugar, marzipan and vanilla sugar with the whisk of the hand mixer until smooth and creamy.
2
Stir in the eggs one by one. Mix 400 g flour and baking powder and stir in alternately with the yoghurt. Spread the dough on a greased and floured baking tray (32 x 39 cm) and cover with berries. Finally, sprinkle with crumbles and bake in the middle of the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes. Dust the cake with icing sugar
3
1 hour waiting time