Creamy Vegan Raspberry Shortbread Cake | Zucker&Jagdwurst

Name: Creamy Vegan Raspberry Shortbread Cake | Zucker&Jagdwurst
Total time: 230 min
Ingredients: For the cake base (25 cm x 21 cm / 10 inches x 8 inches):; 220 g (1.75 cups) flour; 100 g (1 cup) sugar; 8 g (1 tsp) vanilla sugar; 8 g (1 tsp) baking powder; 50 ml (0.25 cup) neutral vegetable oil; 200 ml (1 cup) sparkling water; 8–10 shortbread cookies (coarsely chopped); For the cream layer:; 200 ml (1 cup) vegan whipped cream; 16 g (0.5 oz) cream stiffener; 200 g (0.5 lb) vegan skyr; 150 g (0.33 lb) vegan cream cheese; 16 g (0.5 oz) vanilla sugar; For the raspberry layer:; 250 g (0.5 lb) raspberries; 8 g (0.25 oz) vanilla custard powder; 20 g (0.25 cup) sugar; 75 ml (0.33 cup) water; about 9 vegan shortbread cookies (depending on the cake shape)

www.zuckerjagdwurst.com

A creamy and fresh vegan layoured cake made with raspberries, vegan shortbread and skyr. A star on the summery cake buffet.

View full recipe on www.zuckerjagdwurst.com

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.

Share this recipe: