Almond-berry crumble cake

Ingredients

Directions

1. 1

   For the crumbles, chop the almonds roughly. Coarsely knead 100 g butter, 100 g sugar and 1 pinch of salt with your hands. Add 200 g flour and chopped almonds and knead into crumbles.

2. 2

   For the dough, whisk 350 g butter and 350 g sugar with the whisk of the hand mixer until creamy. Stir in the eggs one after the other and whip for another 5 minutes. Mix 300 g flour, ground almonds, baking powder, vanillin sugar and 1 pinch of salt in a bowl and gradually add to the egg mixture. Sort the raspberries, select the blueberries, wash and pat dry.

3. 3

   Spread the dough on a greased baking tray (34 x 40 cm). Sprinkle berries evenly on the dough and press lightly. Spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes. Let the cake cool down on the cake rack and cut into strips.