Quick crumble cake with peaches and raspberries

Name: Quick crumble cake with peaches and raspberries
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 2 can(s) (850 ml each) Peaches; 300 g frozen raspberries; 500 g Butter; 750 g + 1 tablespoon of flour; 300 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 300 g Raspberry Jam; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

2 can(s) (850 ml each) Peaches
300 g frozen raspberries
500 g Butter
750 g + 1 tablespoon of flour
300 g Sugar
2 packages Vanillin sugar
1 pinch Salt
300 g Raspberry Jam
1 TABLESPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Drain the peaches on a sieve. Let the raspberries thaw a little. Melt butter in a pot. Mix 750 g flour, sugar, vanillin sugar and salt in a bowl. Add hot butter and knead into crumbles with the dough hooks of the hand mixer
2
Grease a baking tray (32 x 37 cm) and spread a good half of the crumbled dough evenly on it as a base and press it down. Add 1 tbsp. flour to the remaining dough, toss with the crumbles and allow to cool. Stir the jam until smooth, spread on the crumble base
3
Cut the peach halves into quarters, spread on the base with the raspberries and sprinkle with the remaining crumbles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for approx. 30 minutes. Let the cake cool down on the tray, dust with icing sugar, then cut into pieces. Vanilla ice cream tastes good with it
4
waiting time approx. 2 hours