Step 1

Prepare a baking mold for a 28 cm fruit tart.

Step 2

Put the 70 g softened butter on the baking dish.

Step 3

Spread the butter generously with kitchen paper in and on the sides of the dish.

Step 4

Prepare the buttered cake pan.

Step 5

Heap the 35g of breadcrumbs onto the buttered dish.

Step 6

Swirl the breadcrumbs evenly in the baking pan.Preheat the oven at 170°C.

Step 7

Provide tools for the dough preparation:–> flour sifter–> bowl of dough-> Hand mixer with whisk–> dough card–> Scales and bowls for weighing

Step 8

Put the scale into operation. I have a model that turns the knob to stand by.Set up a bowl and press tara.

Step 9

Weigh the 75 g softened butter in the bowl and have it ready.

Step 10

Weigh the 75 g of raw cane sugar and have it ready.

Step 11

Weigh the flour, 125 g and have it ready.

Step 12

Prepare the two eggs, a tablespoon of cream, 3 pinches of salt, baking powder and vanilla sugar.

Step 13

Put prepared softened butter (75 g) in the baking bowl.

Step 14

Using a hand mixer or whisk, beat the butter until smooth for 30 seconds.

Step 15

Gradually stir in the prepared 75 g raw cane sugar.

Step 16

Add the three pinches of salt to the butter and mix well.

Step 17

Stir in the whole packet of vanilla sugar.

Step 18

Beat the first egg into the butter.

Step 19

Beat the first egg.

Step 20

Beat the second egg into the butter mixture.

Step 21

Beat in the second egg. The dough should react slightly foamy.

Step 22

Add a level teaspoon of baking powder to the weighed flour.

Step 23

Take the flour and the flour sifter.

Step 24

Dust the flour into the butter-egg mixture.

Step 25

Stir in the sifted flour evenly with a hand mixer.Dust the flour loosely and mix the dough evenly.

Step 26

The dough absorbs the flour smoothly.

Step 27

Clean the edge of the bowl with a spatula.

Step 28

Add the cream to the cake batter and stir.

Step 29

Prepare the mixed cake batter ready to pour into the mold.

Step 30

Pour the cake batter into the prepared pan.

Step 31

Spread the cake batter with a spatula.

Step 32

Gently pull the cake batter outwards to the edge.

Step 33

Smooth out the cake batter in the mold with a pastry card.

Step 34

Bake the fruit crust in the oven, middle shelf, on a wire rack for 20 minutes at 160-170°C.

Step 35

Remove the baking pan from the oven after the baking time has elapsed.–> Pierce the middle with a wooden skewer.–> No crumbs on the wooden skewer means: the cake base is baked.

Step 36

Immediately turn the cake base onto a plate:–> Place a large cake plate upside down on the tin.-> Hold the cake tin and plate together and turn them boldly.–> The cake comes out nicely from the baking pan.Push the fruit layer onto a wire rack and let cool. Fill with fruit if desired and enjoy.