Fruit cake with almond topping

Ingredients for 1 servings:

• 100 g butter
• 4 eggs
• 125 g sugar
• 200 g flour
• ½ pack of baking powder
• 50 ml milk
• 800 g fruit of your choice
• 150 g butter
• 125 g sugar
• 50 g flour
• 200 g almond flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for cherries, apricots, peaches or mirabelle plums

Melt the butter. Beat the eggs and sugar until creamy, then combine the flour and baking powder. Gradually stir the butter, milk, and the baking powder-flour mixture into the egg-sugar mixture. When the batter is nice and smooth, spread everything onto a baking sheet lined with baking paper. Cut the fruit into bite-sized pieces. If using canned fruit, drain well, and then spread it over the batter. Place everything in the oven preheated to 175°C for about 20 minutes. For the topping, place a saucepan in the oven and melt the butter. Then add the flour, sugar, and almonds and bring to a boil briefly. After the baking time, spread the mixture over the cake and spread it evenly. Now increase the temperature to 200°C and bake everything together for another 15-20 minutes (depending on the oven and baking sheet). The cake is ready when the sugar-almond mixture has turned a golden brown. Allow the cake to cool completely and serve with freshly whipped cream.