John Myers
Italian Raspberry Crumble Cake
The perfect italian raspberry crumble cake recipe with a picture and simple step-by-step instructions.
- Fat and flour for the mold
- 300 g Flour
- 1 packet Baking powder
- 250 g Sugar
- Salt
- 125 g Soft butter
- 2 Eggs [size M]
- 100 g Dark grated chocolate
- 250 g Ricotta
- 2 tbsp Amaretto
- 75 g Almond sticks
- 200 g Frozen raspberries
- Powdered sugar
- Grease a springform pan (26 cm) and dust with flour. Mix the flour, baking powder, 150 g sugar and 1 price of salt. Add the butter in flakes and 1 egg. First knead everything with the dough hook of the hand mixer and then briefly with your hands to make sprinkles. Press almost 2/3 of the crumbles in the springform pan as a cake base and press up about 2 cm at the edge.
- Chop the dark chocolate. Mix the ricotta, amaretto, 1 egg and 100 g sugar. Stir in chocolate and almond sticks. Carefully fold the defrosted raspberries into the ricotta mixture.
- Pour the ricotta mixture into the mold, smooth it out. Spread the rest of the crumble on top, grating between your fingers. Bake in the preheated oven (175 ° C top / bottom heat, 150 ° C fan oven) on the rack below for about 45 minutes. Remove the cake, place on a wire rack, leave to cool in the tin for approx. 3 hours.
- Remove the cake from the mold and dust with icing sugar if necessary.
Facebook Comments