Sheet cake with garden fruits and almond crumbs

Name: Sheet cake with garden fruits and almond crumbs
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 50 g soft + some + 200 g very soft butter; 4 TABLESPOONS + 200 g sugar; 100 g ground almonds (without skin); 1 kg Berries (e.g. gooseberries, currants,; 7-10 Tbsp blackberries, raspberries); 7-10 Tbsp some + 400 g flour; 1 package Baking Powder; 2 Eggs (Gr. M); 1 package Vanilla sugar; 300 g Whole milk yoghurt

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

50 g soft + some + 200 g very soft butter
4 TABLESPOONS + 200 g sugar
100 g ground almonds (without skin)
1 kg Berries (e.g. gooseberries, currants,
7-10 Tbsp blackberries, raspberries)
7-10 Tbsp some + 400 g flour
1 package Baking Powder
2 Eggs (Gr. M)
1 package Vanilla sugar
300 g Whole milk yoghurt

Directions

1
For the almond crumbs, mix 50 g butter with 4 tablespoons sugar and almonds until crumbly. Sort the berries, wash and drain if necessary. Grease baking tray, dust with flour. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: s.
2
For the dough mix 400 g flour with the baking powder. Mix the eggs with 200 g sugar and vanilla sugar, 200 g very soft butter and yoghurt. Quickly stir in the flour mixture. Smooth the dough on the baking tray.
3
Spread the berries over it. Bake in a hot oven for about 25 minutes. About 5 minutes before the end of the baking time, spread almond crumbs on the cake and continue baking. Remove the cake and let it cool down, cut into pieces.