Crumble sheet cake with pears and blackberries

Name: Crumble sheet cake with pears and blackberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 500 g Flour; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 400 g Sugar; 5 Eggs (size M); 400 g Butter or margarine; 1/2 TEASPOON ground aniseed; 1 kg ripe pears; 300 g Blackberries; 125 g Cornstarch; 1/2 package Baking Powder; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

500 g Flour
2 packages Vanillin sugar
7-10 Tbsp Salt
400 g Sugar
5 Eggs (size M)
400 g Butter or margarine
1/2 TEASPOON ground aniseed
1 kg ripe pears
300 g Blackberries
125 g Cornstarch
1/2 package Baking Powder
7-10 Tbsp Grease

Directions

1
For the crumbles, mix 300 g flour, 1 packet of vanillin sugar, salt, 150 g sugar, 1 egg, 150 g fat and aniseed with the dough hooks of the hand mixer. Then work into crumbles with your hands and chill. Peel, quarter, core and cut the pears into slices. Sort blackberries. Mix 250 g fat, 250 g sugar, 1 packet vanilla sugar and salt with the whisks of the hand mixer. Stir in 4 eggs one after the other. Mix 200 g flour, starch and baking powder and stir in.
2
Grease the fat pan of the oven (32 x 39 cm). Fill in the sponge mixture and smooth it down. Spread pears and blackberries on top. Sprinkle crumbles evenly over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Remove from the oven, allow to cool on a grid and cut into pieces