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🍰 Raspberry Crumble Cake

400 kcal · 30 min · 4 servings

Ingredients

• wheat flour, Type 405 200 g
• sugar 175 g
• salt pinch
• butter 100 g
• tonka bean paste 1 tsp
• curd cheese, skimmed 250 g
• eggs 1 pc.
• milk 200 ml
• oil 100 ml
• self-rising flour 300 g
• vanilla extract 1 tsp
• raspberries, fresh 200 g
• almonds, sliced 50 g
• powdered sugar 30 g

Instructions

1. 1. Preheat the oven to 170 degrees Celsius top and bottom heat.
2. 2. Line a baking tray with baking paper.
3. 3. Place a cake ring on the prepared tray.
4. 4. Put the flour, 100 grams of sugar, a pinch of salt, the butter, and the tonka paste into a food processor.
5. 5. Mix the ingredients into crumbs.
6. 6. Put the crumbs in the fridge for a short time.
7. 7. Mix the skimmed quark with egg, milk, and oil.
8. 8. Add the baking flour, 75 grams of sugar, a pinch of salt, and the vanilla extract.
9. 9. Stir everything briefly until a smooth mixture forms.
10. 10. Pour the batter into the cake ring.
11. 11. Distribute the raspberries evenly over the batter.
12. 12. Put the cold crumbs over the cake.
13. 13. Sprinkle the cake with sliced almonds.
14. 14. Bake the cake in the preheated oven at 170 degrees for about 60 to 70 minutes.
15. 15. Do a skewer test to check if the cake is done.
16. 16. Take the cake out of the oven.
17. 17. Let the cake cool down completely.
18. 18. Sprinkle the cooled cake with powdered sugar.
19. 19. Serve the cake.

Nutrition per serving

• kcal: 400
• Protein: 9 g · Fett/Fat: 16 g · Carbs: 54 g