New Recipe:

Raspberry Almond Cake with Crumble Topping

Ingredients:

Please reconstruct the egg powder mix as such:

Whole Egg Powder - 35gm

Water - 115gm

Dough:

• Unsalted Butter - 125gm
• Fine Sugar - 62gm
• Whole Eggs Powder Mix - 30gm
• Plain Flour - 180gm

1. Mix the butter and sugar.
2. Add in the egg and mix well.
3. Add in the flour and mix to a dough
4. Keep in the fridge for 30 minutes.

Crumble Toppings:

• Unsalted Butter - 125gm
• Icing Sugar - 45gm
• Almond Ground - 45gm
• Quick Oats - 30gm
• Cinnamon Powder - 1/2 tsp
• Lemon Zest - 1 tsp
• Plain Flour - 160gm
• Baking Powder - 1/2 tsp

1. Put all ingredients into a bowl and rub until in form to crumble texture.

Almond Filling

• Unsalted Butter - 125gm
• Fine Sugar - 80gm
• Plain Flour - 65gm
• Almond Powder - 80gm
• Vanilla Extract - 1/2 tsp
• Raspberry 100gm
• Whole Egg Powder Mix - 120gm

1. Mix the butter, sugar and vanilla.
2. Add in the egg and mix well.
3. Lasty, add in the Almond Powder, Flour and Raspberry and mix well.

Finishing:

1. Roll the dough to 1/2cm thick and put in the mould.
2. Spread a thin layer of jam on it and put the Almond Filling.
3. Sprinkle the crumble on it and put some brown sugar on top.
4. Bake at 170°C for 50 minutes.
5. Take out and dust with snow powder on it.