Raspberry cake from the tray
A simple but absolutely ingenious recipe. The raspberry cake from the sheet convinces with its creamy topping and soft base in every respect. Super variable use and in everyday life for any matter an incredible pleasure. Whether you eat it alone or share it with your friends, this meal is an eye-catcher for every eye.
Ingredients
- 500 g whole spelt flour
- 1 1 sachet baking powder = 16 g
- 100 g date flour
- 20 g psyllium husks
- juice of one lemon
- 450 ml almond drink
For the topping
- 20 g date flour
- 10 g raspberry powder
- 30 g starch flour
- 400 ml almond drink
- 5 tbsp almond drink extra for mixing the starch
Instructions
- Mix all dry ingredients in a bowl.
- Add lemon juice and almond drink.
- Stir everything into a creamy batter.
- Cook a pudding from 400 ml almond drink.
- To do this, bring the almond drink with date flour and raspberry powder to a boil.
- Keep stirring with a whisk.
- Mix starch flour with 5 tablespoons cold almond drink in an extra container until smooth.
- Then add to the hot liquid, stirring repeatedly to prevent lumps from forming. When the pudding is thick enough, remove from heat.
- Preheat the oven to 180 degrees Celsius top/bottom heat.
- Cover a baking tray with baking paper. Spread the cake batter on it to form a rectangle.
- Spread the raspberry pudding on the cake batter.
- Bake everything together for about 50 minutes. Then turn off the oven and use another 10 minutes of reheating.
- When the cake is done baking, cut into small rectangular pieces.