John Myers
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Fine Fruit Sand Cake
The perfect fine fruit sand cake recipe with a picture and simple step-by-step instructions.
Sand cake mass
- 170 g Butter
- 50 g Marzipan raw mass
- 160 g Powdered sugar
- 3 piece Eggs
- 190 g Flour
- Pinch of salt, lemon flavor, vanilla flavor
Sprinkles
- 110 g Butter
- 110 g Sugar
- 150 g Flour
- Cinammon
- All ingredients should be at room temperature when processed. Knead the marzipan mixture with a little egg and the spices to a lump-free pulp. Beat the butter and icing sugar until foamy, add the marzipan and gradually stir in the eggs. Fold in the flour and pour the mixture into a 26cm diameter springform pan. Smooth down.
- Cover with fruit (apples, apricots, cherries, etc.).
- For the crumble, mix the softened butter with the sugar and cinnamon. Add flour and rub in crumbly with your hands. Sprinkle over the cake. Bake in a preheated oven at 190 ° C top and bottom heat for approx. 30 – 40 minutes.
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