Raspberry and Cream Cheese Crumble Cake
Ingredients
For the Filling:
For the Base:
For the Crumble Topping:
Instructions
-
Prepare the Eggs:
- Separate egg yolks from egg whites.
- Beat the egg whites until stiff peaks form and set aside.
-
Make the Filling:
- In a large bowl, beat 100 g butter for about 1 minute.
- Add the egg yolks and mix until well incorporated.
- Add 50 g cornstarch, mix until smooth.
- Add cream cheese, sugar, vanilla, and milk. Mix everything until creamy.
- Gently fold in the beaten egg whites, using circular motions from bottom to top.
- Add coconut flakes, mix gently. Set aside.
-
Prepare the Base:
- Line a 25x35 cm baking tray with coconut biscuits (or your choice of biscuits) to fully cover the bottom.
-
Assemble the Cake:
- Pour the cream cheese mixture over the biscuits and level it evenly with a spatula.
-
Make the Crumble:
- In a separate bowl, combine 2 tbsp flour, 1 tbsp butter, and 1 tsp sugar.
- Mix with your fingers until it resembles sand.
-
Add Fruit and Topping:
- Sprinkle raspberries evenly over the cheese mixture.
- Top with the crumble mixture.
-
Bake:
- Bake in a preheated oven at 170°C (340°F) for 1 hour.
Let cool before slicing. Perfect served chilled or at room temperature.
