Sheet cake with sunken summer fruits and almond-sugar crumbles

Name: Sheet cake with sunken summer fruits and almond-sugar crumbles
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 250 g soft butter; 4 TABLESPOONS + 200 g sugar; 100 g ground almonds; 400 g Gooseberries; 600 g white, red and black currants; 400 g Flour; 1 package Baking Powder; 2 Eggs (size M); 1 package Vanillin sugar; 300 g Whole milk yoghurt; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

250 g soft butter
4 TABLESPOONS + 200 g sugar
100 g ground almonds
400 g Gooseberries
600 g white, red and black currants
400 g Flour
1 package Baking Powder
2 Eggs (size M)
1 package Vanillin sugar
300 g Whole milk yoghurt
7-10 Tbsp Fat and flour

Directions

1
For the crumbles, knead 50 g butter 4 tablespoons sugar and almonds. Select, wash and clean the berries. Strip currants from the panicles. For the dough mix flour and baking powder. Whisk the eggs.
2
Stir in 200 g sugar, vanillin sugar, 200 g butter and yoghurt. Quickly stir in the flour mixture.
3
Pour the dough into a greased and floured baking tray and smooth it down. Spread the berries on the dough. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes.
4
About 5 minutes before the end of the baking time, spread crumbles on the cake and bake until done. Take the cake out of the oven, let it cool down and cut it into pieces.