Convertible Sheet Cake with Butter – Almond Crust

Summary

Ingredients

For the dough:

• 250 g cream
• 250 grams sugar
• 1 packet vanilla sugar
• 4 egg (s)
• 300 grams flour
• 1 packet baking powder
• 1 pinch (s) salt
• 1 half a lemon (s), the grated zest it (or teaspoon lemon peel aroma)
• 150 g fruits accordin to season and choice (e.. currants, rhubarb or cherries)

For covering:

• 75 g butter, soft
• 125 g suar
• 1 packet vanilla sugar
• 2 tablespoon milk or cream
• 100 g almond (s), chopped

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Instructions

1. Mix the cream, sugar, vanilla sugar and eggs well. Mix flour and baking powder, sift if necessary and stir in with salt and lemon zest. Put the dough on a prepared baking sheet.
2. Wash or clean the fruit and cut into bite-sized pieces if necessary. Sprinkle on the dough.
3. Bake in the preheated oven at 200 ° C for about 15 minutes until the cake is lightly browned.
4. In the meantime, mix the softened butter with sugar, vanilla sugar, milk and almonds for the topping. Then distribute the mixture evenly on the cake. Bake for another 15 minutes at the same temperature until the topping is golden yellow.