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Raspberry Cuts

Raspberry Cuts — a 60 minutes recipe, 12 ingredients.

Serves 1 · 60 minutes

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 eggs
  • 600 g frozen raspberries
  • 3 packets (120 g) Dr Oetker Rote Grütze powdered dessert mix (see notes)
  • 3 cups of flour
  • 3 cups of cream
  • 3 packets (30 g) of cream stabilizer
  • 1 pack of butter cookies
  • 1 cup of vegetable oil
  • 1 cup of sparkling water
  • 1 packet of baking powder
  • 2 packets of vanilla sugar
  • some lemon juice
Make it lactose-friendly
  • 3 cups of cream → lactose-free cream or coconut cream
  • 3 packets (30 g) of cream stabilizer → lactose-free cream or coconut cream
  • 1 pack of butter cookies → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Mix the eggs, sugar, oil, sparkling water, flour, baking powder, vanilla sugar and a little lemon juice in a bowl to a smooth dough.
  2. Place baking paper in a small baking sheet (approx. 25 x 40 cm) and spread the dough evenly over it.
  3. Bake the dough in the oven at approx. 175 ° C for approx. 30 minutes until golden yellow and then let it cool well.
  4. Bring the dessert mix to the boil with 0.75 l of water.
  5. Add the frozen raspberries to the red groats, stir well and wait until the raspberries are thawed.
  6. Spread the warm mass evenly on the dough.
  7. Now cool the cake, preferably overnight.
  8. Whip the cream with the cream stiff until stiff, lightly sweeten with vanilla sugar depending on your taste, and then distribute the mixture evenly over the cake.
  9. Put on the butter cookies and lightly dust with powdered sugar.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0