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Crunchy Biscuit Cake

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Crunchy Biscuit Cake

The perfect crunchy biscuit cake recipe with a picture and simple step-by-step instructions.

  • 250 g Flour
  • 65 g Sugar
  • 1 packet Vanilla sugar
  • 125 g Soft butter
  • 1 Egg
  • 1 glass Red jam of your choice
  • 150 g Flour
  • 100 g Sugar
  • 1 packet Vanilla sugar
  • 100 g Soft butter
  • 50 g Flaked almonds
  1. Preheat the oven to 200 degrees (convection 160-180 degrees) and grease a baking sheet or line it with baking paper. Make a shortcrust pastry from the first 5 ingredients and roll it out on the baking sheet. Prick several times with a fork. Spread the jam on top. Make the crumble from the remaining 4 ingredients, mix with the sliced ​​almonds and spread over the jam. Bake in the preheated oven for about 15-25 minutes. Let it cool down a bit and then cut into squares or diamonds of the same size so that they look like cookies.
Dinner
European
crunchy biscuit cake

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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