Caramel Crumble Cake

Ingredients

Directions

1. 1

   Knead 125 g flour, 70 g sugar and 100 g butter with the dough hooks of the hand mixer into crumbles. Halve the mixture and knead it into one half of cocoa. Add one teaspoonful of flour to each of the crumbles and stir again. Put the crumbles in a cool place. Cream 200 g butter, 175 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other.

2. 2

   Mix 300 g flour and baking powder and stir in alternately with the milk. Pour the dough into a greased and flour-spread square springform pan (24 x 24 cm). Press candies into the dough and spread the dough over it. Sprinkle the cake with light and dark sprinkles and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Remove the cake from the oven and take it out of the tin after about 10 minutes. Let the cake cool down on a cake rack

3. 3

   Waiting time approx. 1 hour