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Crumble Curd Cake with Currants

Crumble Curd Cake with Currants

Looking for a tasty dessert that is easy to prepare and not a typical dry cake? Try this crumble with curd and currants. You can also replace the fruit with others.

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Ingredients

number of servings
8

Often

  • 40 g butter Added to
  • 100 g Rice flour or replace with semi-coarse Added to
  • 50 g semi-coarse flour Added to
  • 50 g oat flakes Added to
  • 50 g Sweetener cane sugar erythritol Added to
  • 1 packing baking powder Added to
  • pinch Alone Added to

Filling

  • 500 g Semi-fat curd cheese Added to
  • 1 pcs egg Added to
  • 1 tablespoon pudding powder Added to
  • 20 g Currant protein or other Added to
  • or Skip Added to
  • 1 packing vanilla sugar Added to
  • I used frozen currants Added to
  • Which I let thaw Added to
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Directions

60 min.
1. Step

Line the bishop's bread mold with baking paper. Grease the bottom of the mold with about 20g of butter. Mix all the dry ingredients and apply half of the mixture to the bottom of the mold.

2. Step

Thoroughly mix all the ingredients except for currants in the filling. Spread the filling on the crumbly mixture. Spread the currants over the filling and sprinkle the top with the other half of the crumbly mixture. Place slices of butter on top (approx. 20g). Bake at 180 degrees for about 40 minutes. After baking, let it cool down in the oven slightly open. Cut only when the cake is completely cooled.

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