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Sandwich with crumbletop and raspberry mousse

Desserts (cold)
Cook time: 0 min.
Servings: 0

Ingredients for Sandwich with crumbletop and raspberry mousse

1bagFrozen mixed berries
1bagFrozen raspberries
1dlWater
100gFiber mix or oatmeal
150gMixed seeds/nuts
150gWheat flour
150gCane sugar
175gButter
2tspBaking soda
2tspVaniliesukker
3Eggs
5dlCream

Instructions for Sandwich with crumbletop and raspberry mousse

To prepare the Sandwich with crumbletop and raspberry mousse recipe, please follow these instructions:

Turn on the oven at 175 ° and butter a little spring with some butter.

Whip egg and sugar. Add vanilla sugar and baking soda. Now sprinkle the wheat flour while stirring. Bring butter and water to a pan and let it boil. Pour the boiling liquid into the dough and whisk quickly together. Pour the mass into the spring mold and style it directly into the oven. The hot liquid activates the baking soda, so it is important that the cake comes quickly in the oven. Bake in two laps - first 30 minutes at the bottom of the oven.

While the cake is in the oven, the frozen berries dissolve and all the ingredients of the crumble top are mixed together. The result is best if the butter is tempered.

Remove the cake from the oven after 30 minutes. Distribute the mixed berries over the cake and top with the crumble mixture. Put the cake back in the oven and after finishing-approx. 15 to 20 minutes.

Let the cake completely cool and cut it over.
Whip the cream and turn the thawed raspberries into the whipped cream. Spread the mousse in a smooth layer in the middle of the sand cake and put the "top" again.

Decorate with fresh berries and serve with whipped cream.

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