Blackberry-Vanilla Sheet Cake

Ingredients for 1 servings:

• 375 g flour
• 1 tsp baking powder
• 100 g sugar
• 180 g butter
• 2 eggs
• 1 pinch of salt
• 800 ml milk
• 2 packs of pudding powder (vanilla pudding powder)
• 100 g sugar
• 100 g almond(s), ground
• 500 g blackberries
• 200 g flour
• 150 g butter
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 pinch(s) cinnamon powder
• 100 g chocolate sprinkles

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Mix flour, baking powder, butter or margarine, sugar, salt, and eggs to form a shortcrust pastry and refrigerate. Roll out onto a greased and floured baking sheet. For the vanilla cream, mix the custard powder with a little milk and the sugar, bring the remaining milk to a boil, then stir in the mixed mixture and bring to a boil. Finally, fold in the ground almonds and spread everything over the rolled out pastry. Sprinkle with the blackberries on top. For the crumble topping, quickly mix the flour, butter, sugar, salt, vanilla sugar, and cinnamon into crumbles and spread evenly over the cake. Sprinkle the chocolate sprinkles over the crumbles and bake in a preheated oven at 190°C (top/bottom heat) for 50 minutes (depending on the oven).