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Raspberry and Cream Cheese Crumble Cake

Ingredients
    For the Filling:
  • 5 eggs (separated yolks and whites)
  • 100 g butter (room temperature)
  • 50 g cornstarch
  • 1 kg cream cheese
  • 5 tbsp sugar (adjust to taste)
  • 1 tsp vanilla extract
  • 100 ml milk
  • 50 g coconut flakes
    • For the Base:
  • Coconut biscuits (or any type you prefer), enough to cover a 25x35 cm tray
    • For the Crumble Topping:
  • 2 tbsp flour
  • 1 tbsp butter
  • 1 tsp sugar
  • 150 g raspberries (frozen or fresh)
Instructions
  1. 1
    Prepare the Eggs:
    • Separate egg yolks from egg whites.
    • Beat the egg whites until stiff peaks form and set aside.
  2. 2
    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.
  3. 3
    Prepare the Base:
    • Line a 25x35 cm baking tray with coconut biscuits (or your choice of biscuits) to fully cover the bottom.
  4. 4
    Assemble the Cake:
    • Pour the cream cheese mixture over the biscuits and level it evenly with a spatula.
  5. 5
    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.
  6. 6
    Add Fruit and Topping:
    • Sprinkle raspberries evenly over the cheese mixture.
    • Top with the crumble mixture.
  7. 7
    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.
Read it online: https://yummy.expert/recipe/raspberry-and-cream-cheese-crumble-cake/