Strawberry box cake

Name: Strawberry box cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g Strawberries; 1 TABLESPOON + 250 g flour; 50 g crushed almonds; 1/2 package Baking Powder; 125 g soft butter (room temperature); 230 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 125 ml Milk; 100 g Schmand; 50 g flaked almonds; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g Strawberries
1 TABLESPOON + 250 g flour
50 g crushed almonds
1/2 package Baking Powder
125 g soft butter (room temperature)
230 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
125 ml Milk
100 g Schmand
50 g flaked almonds
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Wash, clean and quarter the strawberries and mix with 1 tbsp. flour. Mix 250 g flour, ground almonds and baking powder. Cream butter, 200 g sugar and vanilla sugar with the whisk of the hand mixer.
2
Stir in eggs, milk and sour cream one after the other. Stir in flour mixture.
3
Put half of the dough into a greased, floured box form (approx. 30 cm long, 1 3/4 litres capacity). Stir the strawberries, except for 2 tbsp., into the rest of the dough, also into the tin and smooth it down.
4
Spread the rest of the strawberries on top. Mix 30 g sugar and flaked almonds and sprinkle over the dough. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 1-1 1/4 hours.
5
If necessary, cover with foil about 10 minutes before the end of the baking time.
6
Remove the cake, let it cool down in the mould for about 30 minutes, then tap it carefully out of the mould at an angle (otherwise the crust will fall off) and let it cool down on a cake rack. Whipped cream is delicious with it.