Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 4 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
IngredientsFor the ground:
- 60 g suar
- 120 g mararine or butter, soft
- 180 g wheat flour
For painting:
- 3 teaspoons raspberry jam
For the filling:
- 200 g raspberries, frozen or fresh
- 500 ml milk
- 1 packet vanilla pudding powder
- 40 grams sugar
For the sprinkles:
- 80 g suar
- 80 g mararine or butter, soft
- 120 g flour
Print Recipe
Pin Recipe Instructions
- For the base, knead the ingredients and place on the base of a springform pan with a diameter of 24 cm. Press down well and evenly.
- Put the jam on top and spread it very thinly. Defrost the raspberries. Now preheat the oven to 180 ° C top / bottom heat.
- During this time, boil the pudding for the filling and let it cool down. Put the slightly cooled pudding on the base and spread, then spread the raspberries on top.
- Now the crumble is made, knead the ingredients well and distribute the crumble on the raspberries.
- Then bake the cake for 50 minutes. After baking, the cake must be placed in the cold for three hours, preferably in the refrigerator.
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