Sunken strawberry cake with brittle nuts

COOK TIME
90 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   For the nuts, melt 1 tablespoon of butter in a pan and roast the nuts in it. Sprinkle 4 tablespoons of sugar on top and caramelise while stirring. Spread on a piece of baking paper and let it cool down.

2. 2

   Grease a spring plate (approx. 28 cm Ø) and sprinkle with a little semolina. Wash and clean the strawberries and cut them into pieces. Roughly chop the brittle nuts.

3. 3

   For the batter, whisk 200 g butter, 200 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer until creamy. Stir in the eggs one after the other. Mix flour, 50 g semolina and baking powder and stir in. Fill the dough into the prepared form. Spread strawberries and brittle nuts on top.

4. 4

   Bake in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 hour (stick test). Let it cool down and serve dusted with icing sugar. Whipped cream goes well with it.

5. 5

   Sprinkle the mixture of flour, baking powder and semolina into the dough in portions and stir in.

Nutrition Facts

KCAL
340 kcal

CARBS
35 g

FATS
19 g

PROTEINS
6 g