Raspberry crumble cake

Name: Raspberry crumble cake
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 300 g Flour; 1 package Baking Powder; 150 g + 100 g sugar; 7-10 Tbsp Salt; 125 g soft butter; 2 Eggs (Gr. M); 100 g Dark chocolate; 250 g Ricotta (Italian cream cheese); 2 TABLESPOONS Amaretto; 75 g Almond slivers; 200 g frozen raspberries; 7-10 Tbsp Icing sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
300 g Flour
1 package Baking Powder
150 g + 100 g sugar
7-10 Tbsp Salt
125 g soft butter
2 Eggs (Gr. M)
100 g Dark chocolate
250 g Ricotta (Italian cream cheese)
2 TABLESPOONS Amaretto
75 g Almond slivers
200 g frozen raspberries
7-10 Tbsp Icing sugar

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Mix flour, baking powder, 150 g sugar and 1 pinch of salt. Add butter in flakes and 1 egg. First knead everything with the dough hooks of the hand mixer and then briefly with your hands to form crumbles.
2
Scarcely 2⁄3 press the dough crumble in the springform pan as a cake base and press up the edge of the cake by about 2 cm.
3
Chop dark chocolate. Mix ricotta, amaretto, 1 egg and 100 g sugar. Stir in chocolate and almond slivers. Carefully fold the undefrosted raspberries into the ricotta mixture with a dough scraper.
4
Pour the ricotta mixture into the mould and smooth it down. Spread the rest of the crumbles on top, rubbing between your fingers. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 45 minutes.
5
Remove the cake, place it on a cake rack and let it cool in the mould for about 3 hours.
6
Remove the cake from the tin and dust the top of the cake with icing sugar. Whipped cream tastes good with it.