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Raspberry Cookie & Crust

A delicious cookie & crust with raspberry and crème patisserie. A fruity cookie & crust is a party to bake and eat. Get started quickly!

25 min. preparing
25 min. cooking
8 - 12 people

What you need to make raspberry cookie & crust:

Ingredients

  • 500 gram FunCakes Special Edition Mix for Sweet Cookie & Crust
  • 250 gram FunCakes Almond paste
  • 100 gram FunCakes Mix for Crème Patisserie
  • 250 ml of water
  • 250 ml of whipped cream
  • 155 gram unstalted butter
  • 8 g Klop-fix
  • 2 boxes raspberries
  • 1 egg (aproxx. 50 g)
  • Mint leafs
  • Liquid flower honey

Necessities

  • FunCakes Magic Roll-Out Powder
  • FunCakes decorating bags
  • Wilton Recipe Right ® Springform pan 25 cm
  • Wilton decorating tip #1A
  • Wilton - Wide Glide - Rolling Pin
  • Wilton Parchment Paper

Recipe

1

Prepare 500 g FunCakes Special Edition Mix for Cookie & Crust as indicated on the package and let it rest for at least one hour in the fridge.

2

Preheat the oven to 180 °C (convection oven 160 °C).

3

Knead the dough after rising in the fridge and roll it out until a 1,5 cm thickness on a with Magic Roll-Out Powder covered work surface. Cut out the right shape with the edge of the springform and place it with the edge of the springform on a with baking paper covered baking plate. Fill a decorating bag with the diluted almond paste and cover the dough bottom with it. Leave 1 cm along the edge free of almond paste. Bake the bottom for 20-25 minutes. After baking, remove the ring and let the bottom cool down completely.

4

Prepare 100 g FunCakes Mix for Crème Patisserie as indicated on the package.

5

Beat the whipped cream with the icing sugar and a bag of Klop-fix. Add the whipped cream to the crème patisserie and stir is until everything is absorbed into one even cream. This is the Swiss cream. Fill a decorating bag with tip #1A and cover the bottom with a generous spiral of Swiss cream starting in the middle.

6

Cover the layer of Swiss cream completely with raspberries and mint leafs here and there. Then drizzle the honey with a zigzag movement over the raspberries. You’ll see that the honey will be absorbed by the raspberries leaving behind several drops.

Just a little while before you can enjoy your cakes. Don't forget to share your creation: #funcakesbyme

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