Red fruit jelly crumble cake

Name: Red fruit jelly crumble cake
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 400 g Flour; 1 package Baking Powder; 285 g Sugar; 1 pinch Salt; 1 egg (size M); 175 g Butter or margarine; 50 g chopped almonds; 800 g mixed berries (blackberries, strawberries, raspberries and currants); 1 package Raspberry-flavoured red fruit jelly; 75 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 12

400 g Flour
1 package Baking Powder
285 g Sugar
1 pinch Salt
1 egg (size M)
175 g Butter or margarine
50 g chopped almonds
800 g mixed berries (blackberries, strawberries, raspberries and currants)
1 package Raspberry-flavoured red fruit jelly
75 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
For the crumbled dough, place flour, baking powder, 160 g sugar, salt, egg and fat in flakes in a large bowl. Work into crumbles with your hands. Fill 2/3 of the dough into a greased spring plate sprinkled with flour (base has 26 cm Ø).
2
Press the dough to a height of about 2 cm at the edge. Mix the remaining dough and chopped almonds and put in a cool place. In the meantime clean and wash the fruits and cut the strawberries a little smaller. Stir 50 ml water, 125 g sugar and red fruit jelly powder until smooth.
3
Boil 400 ml water. Add mixed powder while stirring continuously, bring to the boil again. Carefully fold in the fruit and spread on the dough base. Sprinkle with remaining crumbles and flaked almonds.
4
Bake on the lower rack in the preheated oven (electric oven: 200 °C/ gas: level 3) for 25-30 minutes. Allow to cool slightly, remove from the mould and serve dusted with icing sugar.