Crisp Wheat Flake Cake with Raspberries
For all fans of a healthier lifestyle, this wheat flake cake with raspberries is a delicious choice. The tender flake base is complemented by a juicy raspberry filling and a delicate cinnamon note. It makes a lovely homemade dessert.
Prep: 1 h 15 min
Servings: 10
Energy: 34 kcal per serving
Method
01.
Mix the mashed banana and softened butter in a food processor. Gradually add the dry ingredients – the flakes, 150 g cane sugar, the flour mixed with half of the baking powder or the baking soda, the cinnamon and finally a pinch of salt. Mix thoroughly, transfer the mixture to a bowl and leave to rest for about 20 minutes.
02.
Roll out half of the dough on a floured work surface and place it in a baking tin lined with baking parchment. Press the dough into the base and up the sides, then trim off any excess. Bake in a preheated oven at 170 °C for about 20 minutes, until the dough turns golden.
03.
Briefly simmer the raspberries with 70 g cane sugar, the vanilla sugar and the raspberry syrup in a heated pan. Stir gently so the raspberries stay whole. Remove the pan from the heat and leave the filling to rest for a moment.
04.
Take the dough out of the oven and pour the raspberry mixture over it. Shake the tin lightly so the filling spreads evenly over the surface. Crumble the remaining half of the dough on top. Bake for a further 20–25 minutes.
