Crumb cake with blackberries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put flour, cinnamon, sugar, vanilla sugar, butter and salt into a bowl and knead first with the dough hooks of the hand mixer, then with your hands to a crumbly dough

2. 2

   Place about 2/3 of the crumbles in a greased tart tin with a lift-off base (10 x 34 cm) sprinkled with breadcrumbs. Press the crumbles as base and edge (approx. 1.5 cm high) firmly. Chill the tart and the remaining crumbles

3. 3

   Wash the blackberries and drain well. Warm up the jam in a pot at low heat. Remove from the heat, let it cool down for about 5 minutes and mix in blackberries

4. 4

   Cut out baking paper to form a rectangle (approx. 12 x 36 cm) and place on the pastry base. Add the dried peas and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-15 minutes without cover. Remove the base, remove baking paper and dry peas. Spread the blackberry mixture and remaining crumbles on the base and bake at the same temperature for approx. 35 minutes. Remove and leave to cool on a cake rack for approx. 6 hours (preferably overnight). Whipped cream tastes good with it

5. 5

   waiting time 6-12 hours

Nutrition Facts

KCAL
420 kcal

CARBS
58 g

FATS
20 g

PROTEINS
4 g