Cup cake with crumbles

Name: Cup cake with crumbles
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 2 Cup (à 200 g) Whipped cream; 6 (150 g each) beaker flour; 2 (230 g each) Cup of sugar; 275 g Butter; 1 pinch Salt; 2 packages Vanillin sugar; 2 Egg yolk (size M); 200 g Almonds with skin; 7-10 Tbsp grated rind of 1 untreated lemon; 5 Eggs (size M); 1 package Baking Powder; 2 packages (100 g each) Rasp chocolate; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

2 Cup (à 200 g) Whipped cream
6 (150 g each) beaker flour
2 (230 g each) Cup of sugar
275 g Butter
1 pinch Salt
2 packages Vanillin sugar
2 Egg yolk (size M)
200 g Almonds with skin
7-10 Tbsp grated rind of 1 untreated lemon
5 Eggs (size M)
1 package Baking Powder
2 packages (100 g each) Rasp chocolate
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Pour 1 cup of cream into a bowl. Wash and dry the cup. Mix 3 cups of flour, 1 cup of sugar, butter, 1 pinch of salt, 1 packet of vanillin sugar and egg yolks into crumbles using the dough hooks of the hand mixer and chill. Coarsely chop the almonds. Add 1 cup of cream, 1 cup of sugar, 1 packet of vanillin sugar and lemon zest to the cream in the bowl and beat until half stiff with the whisks of the hand mixer. Stir in the eggs one by one. Mix 3 cups of flour and baking powder and stir in briefly.
2
Stir in 150 g almonds and grated chocolate. Spread the dough into a greased, floured fat pan of the oven (32 x 39 cm). Spread crumbles on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes on the middle shelf. Cut the cake into pieces lukewarm or cold and sprinkle with icing sugar and 50 g almonds as desired. Whipped cream tastes good with it
3
30 minutes waiting time