Juicy crumble sheet cake with cream icing

Name: Juicy crumble sheet cake with cream icing
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 780 g + 1 tablespoon of flour; 100 g crushed almonds; 450 g Sugar; 600 g soft butter; 1 package Vanillin sugar; 5 Eggs (size M); 50 g Cornstarch; 3 TSP Baking Powder; 1-1 1/2 jars of strawberry jam (approx. 340 - 500 g); 3-4 Tbsp Whipped cream; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

780 g + 1 tablespoon of flour
100 g crushed almonds
450 g Sugar
600 g soft butter
1 package Vanillin sugar
5 Eggs (size M)
50 g Cornstarch
3 TSP Baking Powder
1-1 1/2 jars of strawberry jam (approx. 340 - 500 g)
3-4 Tbsp Whipped cream
7-10 Tbsp Grease

Directions

1
For the crumbles, mix 480 g flour, almonds and 250 g sugar. Add 350 g butter in flakes and quickly work into crumbles using the dough hooks of the hand mixer. Finally, pour 1 tablespoon of flour onto the crumbles and toss briefly. Chill the crumbles for about 20 minutes. Cream 250 g butter, vanilla sugar and 200 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other.
2
Mix 300 g flour, starch and baking powder and stir in. Put the dough into a greased fat pan of the oven and smooth it down. Stir jam until smooth and spread evenly on the dough. Sprinkle with the crumbles. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Take the cake out of the oven and brush with cream immediately, then let it cool down