Caramel Crumble Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Melt 125 g fat. Mix 200 g flour and 30 g sugar in a bowl. Add the fat and knead into crumbles with the dough hooks of the hand mixer. Put the crumbles in a cool place. Caramelise 70 g sugar in a small pan and pour on a piece of baking paper.

2. 2

   Let the caramel set. Warm the nougat slightly over a warm water bath until it is creamy. Cut the caramel sweets into pieces. Cream 250 g fat, salt, vanillin sugar and 200 g sugar with the whisk of the hand mixer. Add the eggs bit by bit. Slowly stir the nut nougat into the mixture. Mix 400 g flour and baking powder and stir in alternately with the milk. Fold the sweets into the dough. Chop the caramel finely and mix with the crumbles. Pour the dough into a greased and flour-spread springform pan (26 cm Ø).

3. 3

   Slowly stir the nut nougat into the mixture. Mix 400 g flour and baking powder and stir in alternately with the milk. Fold the sweets into the dough. Chop the caramel finely and mix with the crumbles. Pour the dough into a greased and flour-spread springform pan (26 cm Ø). Spread the crumbles on the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Take the cake out of the oven, remove from the edge and let it cool down on a cake rack

4. 4

   1 1/2 hours waiting time

Nutrition Facts

KCAL
480 kcal

CARBS
55 g

FATS
25 g

PROTEINS
7 g