The opposite crumble cake

About 6 servings
The opposite crumble cake
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150 g flour
40 g porridge oats
50 g hazelnuts, chopped (optional)
45 g Dansukker Brown Sugar Dry
1 tsp Dansukker Vanilla Sugar
125 g butter or margarine
50 g plain cottage cheese

500 g fresh berries or chopped fruit
200-300 ml Turkish yoghurt
5 g zest from an untreated lime
40 g Dansukker Icing Sugar

To decorate
Dansukker Cane Sugar Granulated

Combine all the dry ingredients for the crumble base in a bowl. Melt the butter/margarine, allow to cool, then mix in the cottage cheese. Pour into a greased pie dish or six individual ramequins and bake in the centre of the oven at 200 °C for about 10 minutes. Allow to cool. Arrange the fruit or berries over the top. Mix together the yoghurt, lime zest and icing sugar and sprinkle over the fruit. Sprinkle with a little granulated sugar. Serve.

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