Quick crumble cake from the baking tray with almond crumble

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 24
  • 250 g Butter
  • 450 g Flour
  • 200 g ground almonds, with skin
  • 500 g Sugar
  • 100 g whole almonds, with skin
  • 4 Eggs (size M)
  • 1 pinch Salt
  • 1 TEASPOON Baking Powder
  • 200 g Whipped cream
  • 3 TABLESPOONS Icing sugar
  • 7-10 Tbsp Flour

Directions

  1. 1

    For the crumbles, melt butter and let it cool down a little. Mix 200 g flour, almonds and 300 g sugar. Mix the butter with the dough hooks of the hand mixer. Then work into crumbles with floured hands. Coarsely slice whole almonds in an electric kitchen grater.

  2. 2

    Separate the eggs. Beat egg white with salt until stiff. Gradually add 200 g sugar. Stir in the egg yolks one by one. Mix 250 g flour and baking powder. Fold into the egg cream. Pour the dough into a greased fat pan of the oven and spread. Spread crumbles on top. Sprinkle with sliced almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.

  3. 3

    Pour the dough into a greased fat pan of the oven and spread. Spread crumbles on top. Sprinkle with sliced almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Let the cake cool down for 5 minutes. Pour liquid cream evenly over the cake and let it cool completely. Serve dusted with icing sugar

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
340 kcal
CARBS
36 g
FATS
19 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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