Berry Crumble Cakes
August 15, 2009

180 x 40 min. / 20cm x 20cm cake pan

: cakes :
100g butter, at room temperature
100g sugar
2 eggs (100g), beaten, at room temperature
20g sour cream, at room temperature
50ml milk, at room temperature
100g flour
1tsp baking powder
60g raspberries
25g blueberries
: crumble :
30g almond powder
30g icing sugar
30g corn flour
30g butter

for topping (crumble)
In a mixing bowl, mix the icing
sugar, corn flour and almond powder.

Blend in the butter by hands until the
dough is crumbly.

for cakes
Line with baking paper on the cake pan.
Beat butter and sugar in a bowl until light and fluffy.
Beat in eggs, one at a time. Stir in sifted flour and sour cream.
Spread the mixture into the pan and drop the berries.
Sprinkle the crumble over the cake.
Bake until browned about 40 minutes.

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