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Dessert
Raspberry crumb cake
Details
20 min
40 min
vegan
print
Stina Spiegelberg
Ingredients
Returns a 24 cm tart shape
For the shortcrust pastry / crumble:
270 g spelled wholemeal flour
1 Pr.
Rapunzel Atlantic sea salt fine
1 pinch cinnamon
1 pinch
Rapunzel Bourbon vanilla powder
100 g apricot syrup
140 g Plant margarine
For the filling:
120 g of tofu
1 pckg of
Rapunzel Vanilla pudding powder
225 g (1 glass) Zwergenwiese raspberry jam
300 g of raspberries
Details
20 min
40 min
vegan
print
Stina Spiegelberg
Raspberry crumb cake
Method
Mix whole wheat flour, salt, cinnamon and vanilla powder in a mixing bowl. Add the apricot syrup and margarine and mix with the fork to a dough. Grease the tart tin and press 4/5 of the dough up to the edge.
To make the filling: first puree the tofu with 120 ml water and custard powder in a blender. Stir in raspberry jam. If using frozen raspberries, allow to thaw for about 30 min. (no more, otherwise they are too liquid). Spread the raspberry cream in the form on the dough and sprinkle raspberries over it. Place remaining dough as crumble on the cake.
Bake at 180 ° C top / bottom heat for about 40 min. Let cool for at least 45 min. before cutting.
Raspberry crumb cake
Ingredients
Returns a 24 cm tart shape
For the shortcrust pastry / crumble:
270 g spelled wholemeal flour
1 Pr.
Rapunzel Atlantic sea salt fine
1 pinch cinnamon
1 pinch
Rapunzel Bourbon vanilla powder
100 g apricot syrup
140 g Plant margarine
For the filling:
120 g of tofu
1 pckg of
Rapunzel Vanilla pudding powder
225 g (1 glass) Zwergenwiese raspberry jam
300 g of raspberries
Details
20 min
40 min
vegan
print
Stina Spiegelberg
Raspberry crumb cake
Rapunzel Products
Bourbon vanilla powder HAND IN HAND
Vanilla pudding powder
Atlantic sea salt fine
HAND IN HAND
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