Raspberry-crunch cake

Name: Raspberry-crunch cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 750 g + 1 tablespoon of flour; 7-10 Tbsp Salt; 2 packages Vanilla sugar; 400 g demerara sugar; 1 Egg (Gr. M); 1-2 TEASPOONS Cinnamon; 400 g + some butter; 450 g Raspberry Jam; 300 g frozen raspberries; 1 TABLESPOON Icing sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

750 g + 1 tablespoon of flour
7-10 Tbsp Salt
2 packages Vanilla sugar
400 g demerara sugar
1 Egg (Gr. M)
1-2 TEASPOONS Cinnamon
400 g + some butter
450 g Raspberry Jam
300 g frozen raspberries
1 TABLESPOON Icing sugar

Directions

1
For the crumbled dough, put 750 g flour, 1 pinch of salt, vanilla sugar, sugar, egg, cinnamon and 400 g butter in pieces in a large bowl. First use the dough hooks of the mixer, then work into crumbles with your hands.
2
Grease a baking tray (approx. 35 x 40 cm). Scarcely 2⁄3 put the crumble on the baking tray and press it to a firm base with your hands. Warm up the jam and spread on the bottom. Mix raspberries and 1 tbsp. flour.
3
Spread on the jam. Spread the rest of the crumbles on top.
4
Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) on the lowest rack for approx. 50 minutes. Let them cool down. Dust with icing sugar. Whipped cream tastes good with it.