Blueberry and marzipan crumble cake

Name: Blueberry and marzipan crumble cake
Cook time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 300 g cold marzipan paste; 350 g Flour; 175 g Sugar; 7-10 Tbsp Salt; 225 g soft butter; 1 Egg (Gr. M); 1 TABLESPOON Breadcrumbs; 400 g Blueberries; 250 g Blueberry jam; 7-10 Tbsp Icing sugar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
300 g cold marzipan paste
350 g Flour
175 g Sugar
7-10 Tbsp Salt
225 g soft butter
1 Egg (Gr. M)
1 TABLESPOON Breadcrumbs
400 g Blueberries
250 g Blueberry jam
7-10 Tbsp Icing sugar

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Coarsely grate marzipan. Put flour, sugar, 1 pinch of salt, marzipan, butter in flakes and egg in a bowl. First knead everything into crumbles with the dough hooks of the mixer and then briefly with your hands.
2
Approx. 2⁄3 Press crumbles onto the bottom of the springform pan as a cake base and sprinkle with breadcrumbs. Chill for about 30 minutes.
3
Sort and wash the blueberries. Mix with jam. Spread blueberries on the cake base. Sprinkle the rest of the crumbled dough over it and grate it between your fingers. Place the cake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
4
manufacturer) bake for about 35 minutes. Let the cake cool down on a cake rack in the form. Dust with icing sugar shortly before serving. Whipped cream tastes good with it.