Susi’s Favorite Crumble Cake from Tray

Work ingredients 6-9 by hand into sprinkles. Chill until needed

Make a tough dough from ingredients 1-5. To do this, first stir the eggs with the sugar until the mixture is thick, then gradually add the flour with the baking powder until a tough dough is formed. If you stir the eggs too little, it becomes too thin. Then the crumble sags and the dough becomes biscuit-like and not nice to eat.

Spread the dough on a parchment-lined baking sheet. Make sure that the edges are also covered with baking paper, because the dough rises well. Splot small heaps of creme fraiche on the dough with a spoon. Do not blob too close together so that the dough can still rise well. Then spread the almond flakes unevenly on the dough. Finally, the chilled crumble, which should then be sprinkled very densely so that only a little of the almond flakes can be seen. Otherwise they will be too dark. You shouldn't see much of the dough on the edge, because then it will get dry when baking.

Slide the baking sheet into the oven preheated to 200 degrees and bake there for about 20 minutes on top and bottom heat, until the crumble has taken on the desired color. Then moisten the hot cake with the liquid cream immediately after baking. Preferably with a spoon so that you can spread some cream everywhere.

If you like, you can dust the cake with powdered sugar before serving. We don't do it because we don't like it so cute. It tastes best the day after baking. It can also be frozen without any problems, so that you always have a supply in case you have an unannounced visitor. You can easily defrost it in the oven.

This cake works even with "non-bakers" without any problems. And it is extremely variable to prepare. You could also put nests made of fruit or jam on the dough or bake it without any frills, i.e. without almonds and creme fraiche. How do we find it the best?