This crumble cake is one of the typical Upper Hessian recipes that were baked in the common bakehouses in the Vogelsberg region of Hesse. The ingredients, such as eggs, flour, hazelnuts and plum jam, were plentiful in rural areas. No wonder that this cake was then brought to the table from the community oven and later from the domestic electric stoves. This cake is quick to make, crispy, nutty and simply delicious.
250 grams of butter
150 grams of raw cane sugar
1 tablespoon vanilla sugar
1 egg
375 grams of flour
1 packet of baking powder
50 grams of ground hazelnuts
1 jar of plum jam
1. Mix together the butter, the raw cane sugar, the vanilla sugar and the egg.
2. Mix the flour with the baking powder and the ground hazelnuts and add to the butter mixture.
3. Form crumbles from the dough with your hands.
4. Loosely pour two thirds of the crumble into the greased round cake tin.
5. Spread the plum jam thickly on top.
6. Finally, cover the jam with the remaining crumble.
7. Bake the cake at 200° C for 35-50 minutes.
8. Let it cool down and serve.
Tip: You can also bake this cake with rose hip jam or other jams that are not too sweet.
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