Red Grits Crumble Cake

Preparation:

• Preheat the oven to 180 degrees. Let the berry mix thaw a little. Line the bottom of the baking pan (diameter 24 cm - at 26 cm there will be too little of the dough) with baking paper. DO NOT grease the edge.

Crumble dough:

• Mix the flour, baking powder, sugar and salt. Knead in the butter in pieces and egg. Process into sprinkles with a paddle.

• Put 2 / 3 of the crumble into the mold and press firmly to a base and create a 3 cm high rim all around. Press this firmly on too.

• Mix the remaining crumble dough with the chopped nuts and set aside.

Groats:

• Bring the water and sugar to a boil. Mix the groats with a few tablespoons of the water beforehand and pour into the boiling sugar water while stirring. Bring to the boil 1 x and fold in the berries. (If the frozen berries have formed too much juice, do not add all of them, otherwise the grits will be too soft. This is not necessary with fresh fruits.)

• Spread the slightly cooled groats evenly on the cake base. Now spread the remaining crumble on top and cover everything with the almond flakes.

• Bake in the oven on the middle rack for 30 - 35 minutes. Let cool down in the oven - with the door open - and only then take it out. The cake then has to cool for at least 5 hours, preferably overnight. Then the grits are really so firm that you can "safely" cut the cake into pieces.

• A good dollop of vanilla or eggnog cream is allowed for this. ......... How do they always say on TV .............. "that's a taste explosion" in your mouth .......... grin ........ well then let it crack and pop ..........