Cake with raspberry crumble

ingredients:

crumble:

100g soft butter
100g of sugar
100g flour
100g ground almonds
Raspberry cake:

150 g butter
200 g of sugar
5 eggs
200 g flour
1 packet of yeast
250 g to 500 g raspberries (375 g here to mine)


preparation:

Preheat oven to 180 °

Make your Crumble by mixing all the ingredients with your fingertips. Book.

Then make your cake:
Beat sugar with soft butter
Embed eggs 1-1
Add flour and baking powder

Pour the cake batter into a greased floured
Line the top of your raspberries, pat they are well packed. This must cover the whole cake.
Cover with a crumble topping.

Bake about 50 minutes

Serve warm or cold.