Sheet cake with garden fruits and almond crumbs

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
5 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 20
  • 50 g soft + some + 200 g very soft butter
  • 4 TABLESPOONS + 200 g sugar
  • 100 g ground almonds (without skin)
  • 1 kg Berries (e.g. gooseberries, currants,
  • 7-10 Tbsp blackberries, raspberries)
  • 7-10 Tbsp some + 400 g flour
  • 1 package Baking Powder
  • 2 Eggs (Gr. M)
  • 1 package Vanilla sugar
  • 300 g Whole milk yoghurt

Directions

  1. 1

    For the almond crumbs, mix 50 g butter with 4 tablespoons sugar and almonds until crumbly. Sort the berries, wash and drain if necessary. Grease baking tray, dust with flour. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: s.

  2. 2

    For the dough mix 400 g flour with the baking powder. Mix the eggs with 200 g sugar and vanilla sugar, 200 g very soft butter and yoghurt. Quickly stir in the flour mixture. Smooth the dough on the baking tray.

  3. 3

    Spread the berries over it. Bake in a hot oven for about 25 minutes. About 5 minutes before the end of the baking time, spread almond crumbs on the cake and continue baking. Remove the cake and let it cool down, cut into pieces.

Nutrition Facts

KCAL
280 kcal
CARBS
31 g
FATS
15 g
PROTEINS
5 g