Raspberry

Raspberry crumble cake

Name: Raspberry crumble cake
Ingredients: Fruttarine® raspberry: 300 g; Caster sugar: 100 g; Baking powder: 5 g; Fine salt: 3 g; Medium eggs: 1; Sunflower oil: 80 g; Fresh mixed ricotta: 250 g; Icing sugar: 75 g; Fresh raspberries: 200 g

Flour used

Raspberry

Ingredients

For the crumbled shortcrust

Fruttarine® raspberry300 g
Caster sugar100 g
Baking powder5 g
Fine salt3 g
Medium eggs1
Sunflower oil80 g

For the filling

Fresh mixed ricotta250 g
Icing sugar75 g
Fresh raspberries200 g

Method

For the shortcrust

Rub all the ingredients together to a sandy texture in a stand mixer

For the filling

Sieve the ricotta and mix it with the icing sugar.
Add the fresh raspberries and fold in

ASSEMBLING THE DESSERT

Butter and flour a 20cm tin. Press 3/4 of the crumbled shortcrust over the base and sides. Pour in the ricotta filling and cover with the remaining shortcrust, bake in a fan oven at 180° for 30 minutes

Recipe by pastry chef Mattia Albertin