Raspberry-cheese crumble

Name: Raspberry-cheese crumble
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 45 g Cornstarch; 250 ml Cherry nectar; 1 TABLESPOON + 100 g sugar; 300 g frozen raspberries; 750 g Flour; 500 g Butter or margarine; 250 g demerara sugar; 1 pinch Salt; 1 package Vanillin sugar; 400 g Double cream cream cheese; 2 Eggs (size M); 100 g Whipped cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

45 g Cornstarch
250 ml Cherry nectar
1 TABLESPOON + 100 g sugar
300 g frozen raspberries
750 g Flour
500 g Butter or margarine
250 g demerara sugar
1 pinch Salt
1 package Vanillin sugar
400 g Double cream cream cheese
2 Eggs (size M)
100 g Whipped cream
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Mix 30 g starch and 50 ml cherry nectar. Bring 200 ml cherry nectar to the boil with 1 tbsp. sugar and bind with the mixed starch. Stir in raspberries and let cool down a little
2
Put flour, fat in flakes, brown sugar, salt and vanillin sugar in a large mixing bowl. Mix with the dough hook of the hand mixer. Then work into crumbles with your hands
3
Mix cream cheese, 15 g starch, 100 g sugar, eggs and cream with a whisk until smooth. spread 2/3 of the crumbles on a greased baking tray (32 x 39 cm), press them down to a base with your hands
4
First spread the pudding cream as strips on the crumble base and then fill the gaps with the raspberry compote (also as strips). Sprinkle evenly with the remaining crumbles
5
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Remove from the oven, let it cool down and cut into pieces. Dust with icing sugar