gluten-free Blackcurrant Crumb Cake
gluten-free Blackcurrant Crumb Cake
Doses
8
kplCooking time
45
minutesIngredients
- Bottom
130 g soft butter
1,5 dl sugar
3tspreal vanilla sugar
1 egg
0,5 dl Gluten Free Dark Wholemeal Rice Flour from Virtasalmi Cereal Product
2 tsp psyllium
2tspbaking powder
0,75 dl cream
- Stuffing
250 g milk cream
1 egg
0,75 dl cream
0,5 dl sugar
2tspreal vanilla sugar
½ dl brown sugar
- Between
3 dl blackcurrants
- Accessed on
1 dl curdled fairy rape
0,5 dl sugar
3tspreal vanilla sugar
Preparation
- Bottom
- Cream the soft butter and sugars. Add the egg and mix.
- Also add the cream and mix together the dry ingredients and add to the foam.
- Spread the dough into a greased and floured 20cm diameter loose-bottomed pan using flour or a damp spoon/hands.
- Stuffing
- Mix everything together and add to the base.
- Between
- Add the blackcurrants on top of the filling and prepare the oatmeal mixture.
- Accessed on
- Mix everything together and sprinkle over the currants.
Bake at 175'c for about 45 min. - Cool and remove the edges, only when cool.
Gluten Free Buckwheat Groats, 500 g 