Sort the blackberries, wash and drain them if necessary. Wash and drain the currants and remove them from the panicles with a fork.
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Put cream, eggs, 250 g sugar, vanillin sugar and 1 pinch of salt into a mixing bowl and mix with the whisks of the hand mixer until the sugar is dissolved.
Mix flour and baking powder, stir in briefly.
Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and sprinkle with breadcrumbs. Put the dough on top and smooth it down. Bake in a hot oven for about 10 minutes.
Meanwhile melt butter. Take the cake out of the oven and spread the fruit on top. Pour butter over it, sprinkle with 75 g sugar and almonds. Put the cake back into the oven immediately and continue baking at the same temperature for about 30 minutes.
Let the cake cool down. Dust with icing sugar before serving.