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Raspberry crumb cake

Details


  • Preparation time: 20 min.
  • Baking time: 40 min.
  • vegan
by
Stina Spiegelberg
Raspberry crumb cake
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.

Ingredients


Returns a 24 cm tart shape
For the shortcrust pastry / crumble:For the filling:

Rapunzel Products


1400700 Apricot syrup, project
1460370 Bourbon vanilla powder, HAND IN HAND
1420390 Vanilla pudding powder
1200135 Atlantic sea salt fine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de