Raspberry Cheese Swirl Cake with Buttery Crumble
Ingredients
- For the Dough:
- 30g fresh yeast
- 1/2 cup milk
- 2 and 3/4 cups all-purpose flour
- 1/4 cup sugar
- 70ml oil
- 2 eggs
- For the Cheese Filling:
- 250g ground white cheese (I used semi-skimmed cottage cheese!)
- 1 egg
- 1/3 cup sugar
- 2 tablespoons oil
- 2 tablespoons pudding mix (powder)
- Raspberries
- For the Crumble:
- 60g flour
- 50g sugar
- 40g butter
Instructions
- In a bowl, crumble the yeast, add sugar, and mix until it's liquidy. Then pour in the milk and stir.
- Let it sit for about 15 minutes. Add flour, eggs, and oil, knead until you have a smooth dough. Spread it into the bottom of a baking pan. Let it rise for about 40 minutes.
- For the Cheese Filling, add eggs, sugar, oil, and pudding mix to the cheese, mix briefly. Spread the cheese filling over the risen yeast dough. Sprinkle with raspberries!
- For the Crumble, combine flour and sugar in a bowl, add butter, then knead the crumble with your hands. Sprinkle it on top of the cake.
- Bake for about 45-50 minutes at 180°C.
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