Blackberry-Gooseberry Crumble Cake

Ingredients

Directions

1. 1

   For the crumbles, mix 250 g flour, 100 g sugar, salt and 1 packet of vanillin sugar in a bowl. Cut 150 g cold fat into cubes. Knead fat and egg yolk into the flour. Put them in a cold place.

2. 2

   Wash the gooseberries, drain well and clean. Sort the blackberries, wash carefully if necessary. For the sponge mixture, mix 300 g soft fat, salt, 1 packet of vanillin sugar and 120 g sugar until foamy.

3. 3

   Stir in the eggs one by one. Mix 300 g flour and baking powder and stir in alternately with the milk. Put the sponge mixture into a greased fat pan and smooth it down. Spread the prepared fruit on the dough.

4. 4

   Sprinkle with sprinkles. Sprinkle 30 g sugar on top. Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Let the cake cool down and cut into pieces.