Butter cake with bilberries and crumble
A buttery, classic sponge cake with bilberries and crumble that melts in your mouth.
Preparation: 1h 25 min
Medium
Preparation: 1h 25 min
Medium
Ingredients:
- 50 g sugar, brown
- 4 g baking powder
- 200 g powdered sugar
- 16 g vanilla sugar
- 30 g sugar
- 250 g butter
- 240 g chicken eggs, whole
- 325 g wheat flour, type 550
- 300 g Jagody
Method of cooking:
- On the lid of the mixing bowl without a measuring cup, place a bowl, and weigh 300 grams of washed and dried bilberries.
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