Strawberry crumble cake

Ingredients for 1 servings:

• 200 g margarine or butter
• 200 g sugar
• 1 packet of vanilla sugar
• 5 m.-sized eggs
• 300 g flour
• 1 packet of baking powder
• 1 kg strawberries
• 200 g flour
• 120 g margarine or butter
• 100 g sugar
• 1 packet of vanilla sugar
• 2 tbsp powdered sugar for sprinkling
• Grease for the tray

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

quick, crispy sheet cake, also suitable for freezing

For the cake batter, cream the margarine or butter, sugar, and vanilla sugar with a hand mixer until light and fluffy, then dissolve the sugar. Add the eggs one at a time. Mix the flour and baking powder and fold in. Spread the batter onto a greased baking sheet. Wash the strawberries, pat them dry, hull them, and quarter them. Distribute the quarters evenly over the batter. Preheat the oven to 180°C (top/bottom heat). For the crumble, knead the flour with the margarine, sugar, and vanilla sugar to form coarse crumbles and spread them over the strawberries. Bake the cake on the middle rack of the oven at 180°C for about 35-40 minutes. Remove the strawberry crumble cake from the oven, let it cool slightly, then sprinkle with powdered sugar. It tastes delicious with whipped cream.