Strawberry crumble corners with caramel sweets

Name: Strawberry crumble corners with caramel sweets
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 100 g Creamy soft caramels; 350 g Butter or margarine; 600 g Flour; 350 g Sugar; 7-10 Tbsp Salt; 4 Eggs (size M); 2 TEASPOONS Baking Powder; 5 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys); 2 (each 340 g) Glasses of strawberry jam; 7-10 Tbsp Fat and flour

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

100 g Creamy soft caramels
350 g Butter or margarine
600 g Flour
350 g Sugar
7-10 Tbsp Salt
4 Eggs (size M)
2 TEASPOONS Baking Powder
5 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys)
2 (each 340 g) Glasses of strawberry jam
7-10 Tbsp Fat and flour

Directions

1
For the crumbles, chop the cream caramels. Knead 150 g fat, 200 g flour, 150 g sugar and 1 pinch of salt with the dough hooks of the hand mixer. Knead in the cream caramels. For the dough, whisk 200 g fat, 1 pinch of salt and 200 g sugar with the whisk of the hand mixer until white and creamy. Stir in the eggs one after the other. Mix 400 g flour and baking powder and stir in alternately with the liqueur
2
Pour the dough into the greased and floured fat pan of the oven (32 x 39 cm) and smooth it down. Stir jam until smooth. Spread the jam and crumbles on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Put the finished cake in a cool place and cut into pieces
3
Waiting time approx. 1 hour