Sprinkle crumble corners

Name: Sprinkle crumble corners
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 375 g Butter or margarine; 500 g Flour; 250 g Sugar; 1 pinch Salt; 300 g Flour; 200 g Butter; 100 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 1 glass (340 g) Strawberry Jam; 150 g Fresh cream; 125 g Icing sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

375 g Butter or margarine
500 g Flour
250 g Sugar
1 pinch Salt
300 g Flour
200 g Butter
100 g Sugar
1 package Vanillin sugar
1 egg (size M)
1 glass (340 g) Strawberry Jam
150 g Fresh cream
125 g Icing sugar

Directions

1
Melt the fat. Mix flour, sugar and salt. Add the fat slowly and knead with the dough hooks of the hand mixer to form crumbles. Let it cool down a little bit. For the short pastry, mix flour, butter, sugar, vanillin sugar and egg with the dough hooks of the hand mixer to a smooth dough.
2
Pour onto a greased baking tray and roll out with a lightly floured cake roll. Spread the jam on the base. Spread crème fraîche on the jam. Spread crumbles on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes. Let the cake cool down. Mix icing sugar with 3-4 tablespoons of water and decorate the cake with it. Cut the cake into about 20 lozenges. Results in about 25 pieces (incl.
3
Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes. Let the cake cool down. Mix icing sugar with 3-4 tablespoons of water and decorate the cake with it. Cut the cake into about 20 lozenges. Results in about 25 pieces (incl. remaining pieces)