Lemon-Raspberry-Crumble

Name: Lemon-Raspberry-Crumble
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Sugar; 50 g Flour; 25 g crushed almonds; 60 g Butter; 30 g crushed hazelnuts; 4 Lemons; 10 g Cornstarch; 2 Egg yolk (size M); 200 g Raspberries; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Sugar
50 g Flour
25 g crushed almonds
60 g Butter
30 g crushed hazelnuts
4 Lemons
10 g Cornstarch
2 Egg yolk (size M)
200 g Raspberries
baking paper

Directions

1
Knead 50 g sugar, flour, almonds and butter with your hands to form crumbles, finally knead in hazelnuts. Put the crumbles in a cool place for about 1 hour
2
Place crumbles on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-15 minutes. Take the crumbles out of the oven and let them cool down a little
3
Spread the cream over 4 glasses (approx. 250 ml). Select the raspberries and add them to the cream. Finally crumble the crumbles over it and serve
4
waiting time approx. 1 1/2 hours