Crumble cake with peanuts and raspberries

Name: Crumble cake with peanuts and raspberries
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 100 g + some butter; 100 g chunky peanut butter; 300 g Flour; 125 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 100 g salted roasted peanuts; 300 g frozen berries (e.g. raspberries or currants)

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

100 g + some butter
100 g chunky peanut butter
300 g Flour
125 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
100 g salted roasted peanuts
300 g frozen berries (e.g. raspberries or currants)

Directions

1
Melt 100 g butter and peanut cream in a pot. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø). Mix flour, sugar, vanilla sugar and 1 pinch of salt.
2
Add the butter mixture. Knead to coarse crumbles with the dough hooks of the mixer. Approximately 2⁄3 Press the crumbles in the form to a base.
3
Finely chop half the peanuts and spread them on the ground. Add the frozen berries and mix the rest of the nuts into the remaining crumbles. Spread the nut crumbles over the berries. Bake in a hot oven for about 30 minutes.
4
Take the cake out of the oven and let it rest in the mould for a short time. Remove from the mould and let it cool down. Cut into pieces. Whipped cream tastes good with it.