Fruity crispy cake

Name: Fruity crispy cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 2 untreated lemons; 625 g soft butter; 300 g Sugar; 1 package Vanillin sugar; 6 Eggs (size M); 300 g Flour; 150 g ground hazelnuts; 200 g Cornstarch; 7-10 Tbsp Salt; 2 TEASPOONS Baking Powder; 100 g demerara sugar; 100 g Hazelnut flakes; 750 g Peaches; 250 g Blackberries; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

2 untreated lemons
625 g soft butter
300 g Sugar
1 package Vanillin sugar
6 Eggs (size M)
300 g Flour
150 g ground hazelnuts
200 g Cornstarch
7-10 Tbsp Salt
2 TEASPOONS Baking Powder
100 g demerara sugar
100 g Hazelnut flakes
750 g Peaches
250 g Blackberries
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Wash the lemons, grate dry and finely grate the peel. Cream 500 g butter, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix 150 g flour, ground hazelnuts, starch, 3/4 of the lemon rind, 1 pinch of salt and baking powder and stir in
2
Put the dough on a greased baking tray sprinkled with flour and spread it. Melt 125 g butter in a saucepan. Mix 150 g flour, brown sugar, hazelnut flakes, remaining lemon peel and 1 pinch of salt in a bowl. Add hot butter at once and knead into crumbles first with the dough hooks of the hand mixer, then briefly with your hands
3
Wash, clean and halve peaches, remove stones and cut peach halves into pieces. Sort blackberries. Spread the peach pieces and blackberries on the cake, sprinkle with crumbles and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes until golden brown
4
Remove the cake from the oven and let it cool down on a cake rack. Dust with icing sugar before serving
5
waiting time 1 1/2 hours