Grandma's blackberry cake

Ingredients for 1 servings:

• 100 g margarine or butter
• 100 g flour
• 100 g hazelnuts, ground
• 1 packet of vanilla sugar
• 200 g sugar
• 450 g flour
• 1 packet of baking powder
• 250 g sugar
• 2 eggs
• 100 g margarine or butter
• 1 tbsp milk, more if needed
• 750 g blackberries
• 3 rusks
• 400 g whipped cream
• 1 pack of cream stiffener
• ½ pack of vanilla pudding powder
• 50 g sugar
• 20 g dark chocolate shavings

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 20 minutes

Sheet cake

For the crumble, knead all the ingredients by hand until crumbly. For the shortcrust pastry base, mix all the ingredients together and knead by hand. Add a little more milk if necessary. While the oven is preheating to 175 degrees Celsius (350 degrees Fahrenheit), prepare a baking sheet lined with parchment paper and roll out the dough. Then place the dough on the sheet and stretch it to fit. Crush the onion rings and spread them on the dough, along with half of the crumble. Add the blackberries. Then add the remaining crumble in another layer on top of the blackberries. Bake everything for about half an hour. Then let it cool for 1 hour. Finally, mix the whipped cream with the cream stabilizer and pudding mix, whip until stiff peaks form, and add the sugar. Spread the cream mixture as the top layer on the cake and sprinkle with grated chocolate. Cut into pieces of any size and enjoy!