John Myers
Contents
show
Raspberry Cheese Crumble Cake
The perfect raspberry cheese crumble cake recipe with a picture and simple step-by-step instructions.
Crumble dough:
- 450 g Flour
- 15 g Sugar
- 1 packet Vanilla sugar
- 250 g Butter
- 2 piece Eggs
- 1 pinch Salt
Filling:
- 300 g Raspberries
- 750 g Lowfat quark
- 200 g Sour cream
- 2 packet Custard powder
- 150 g Sugar
- 1 packet Vanilla sugar
- 4 piece Eggs
- Powdered sugar
- For the dough: put the flour, sugar, vanilla sugar, flaky butter, eggs and salt in a bowl. First knead with kneading, then with your hands to make crumbles.
- Grease the spring form (26 cm). Pour in half of the crumble, press until it is smooth. Chill the base and the remaining crumble for approx. 30 minutes. Preheat the oven to 150 ° C fan oven.
- For the filling: select the raspberries (or let them thaw slightly). Beat the quark, sour cream, sugar and vanilla sugar until smooth. Gradually stir in eggs. Pour the cheese mixture into the springform pan and smooth it out.
- Spread the raspberries on top. Pour the remaining crumble over the raspberries. Bake in the hot oven on the 2nd rack from the bottom for about 60-70 minutes. Let rest for approx. 10 minutes with the oven door open. Remove and let cool on a wire rack. Dust with icing sugar and best serve slightly chilled!
Facebook Comments