Raspberry Crumble Cake

A delicious crumble cake with a fruity filling

Ingredients for a 18cm diameter springform pan:

For the filling:

200 g frozen raspberries, unsweetened
1 teaspoon stevia powder (1 teaspoon stevia corresponds to 50 g sugar)
1/2 teaspoon guar gum, for binding

For the crumble dough:

75 g soft butter
1 egg, size M
2 egg yolks, size M (an egg is also possible, but then the crumble will not be so crispy)
50 g erythritol
2 teaspoons of stevia powder
1 pinch of salt
50 g vanilla protein powder
50 g ground almonds
25 g almond flour, de-oiled
1/2 tsp baking powder
some butter or baking spray for the baking pan to grease

The preparation:

Heat the raspberries in a small saucepan or in the microwave and dissolve the teaspoon of stevia powder in them. Let cool down lukewarm, then sieve the guar gum over the raspberries and stir in quickly.

Beat the butter with the egg and egg yolks and mix in the sweetener and salt.

Mix the dry ingredients for the dough and stir in a tablespoon at a time until a compact dough is formed.

Cover the bottom of the springform pan with baking paper. Grease the edge with butter or the release spray. Now put ² / ³ of the crumble dough in the mold and press flat with your fingers to form a 2-3 cm high edge. Then place the raspberry mixture on the dough base, tear off the remaining crumble dough with your fingers and spread it over the raspberry filling.

Then bake the cake in the oven preheated to 175 ° C with fan-assisted air for 45 minutes. Cover with aluminum foil about halfway through the baking time so that the cake does not get too dark.

Tip: Simply fold a sheet of parchment paper 4 times, cut off a quarter and wedge it in the springform pan.

The nutritional values ​​per piece:

kcal: 178
Fat: 13.7 g
Carbohydrates: 2.3 g
Protein: 9.6 g

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