Vegan Gooseberry Crumble Cake | Recipe | Baking | Simple | Zucker&Jagdwurst
Vegan ricotta crumble cake from the tray with gooseberries: A quick and easy summer cake perfect for a party or picnic and super simple and easy to prepare.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.
Ingredients
- For the dough:
- 500 g (4.25 cups) wheat flour (type 405) or spelt flour (type 603)
- 250 g (2.25 sticks) vegan butter
- 150 g (0.75 cup) sugar
- 1 pinch of salt
- For the curd layer:
- 1200 g (2.5 lbs) plant-based curd
- 50 ml (0.25 cup) agave syrup
- 50 g (1.75 oz) starch
- 1/2 lemon
- For the crumbles:
- 200 g (1.75 sticks) cold vegan butter
- 350 g (3.5 cups) wheat flour (type 405) or spelt flour (type 603)
- Also:
- 750 g (1.75 lbs) gooseberries
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