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Dezaan Raspberry Crumb Cake HERO CROP
Part 1: Rich Terracotta Crumb Cake:
  • 75g butter, soft
  • 184g granulated sugar
  • 75g eggs
  • 10g vanilla extract
  • 160g all purpose flour
  • 43g deZaan Rich Terracotta cocoa powder
  • 5g baking powder
  • 2g baking soda
  • 2g salt
  • 227g sour cream
  • 1 pint fresh raspberry
  1. In a stand mixer, cream the butter and sugar with the paddle attachment until light and fluffy, about 5 minutes.
  2. Add in the vanilla and eggs, a little at a time. Scrape between each addition.
  3. Sift the flour, Rich Terracotta, baking powder, baking soda and salt.
  4. Alternate adding the dry ingredients and sour cream into the mixer in three additions.
  5. Portion into sprayed molds at 12 grams each and place half of a fresh raspberry centered on top. Gently push it in.
  6. Bake at 165°C/325°F for about 8-10 minutes.
Part 2: Vanilla Bean Meringue:
  • 80g eggs whites
  • 160g granulated sugar
  • 8g vanilla bean paste
  1. Combine the ingredients in a bowl and place over a double boiler. Whisk constantly until the mixture reaches 82°C/180°F.
  2. Pour the mixture into the bowl of a stand mixer and whisk on high with the whisk attachment.
  3. Continue to whisk until cool. Bag with a round tip.
Part 3: Assembly:
  • Rich Terracotta Crumb Cake
  • Vanilla Bean Meringue
  • Raspberry Jam
  • Freeze Dried Raspberry
  1. Pipe the meringue on top of the crumb cake.
  2. With the back of a ½ teaspoon, create an indent in the center of the meringue.
  3. Pipe the raspberry jam in the center of the meringue.
  4. Lightly torch the meringue.
  5. Garnish with a few pieces of freeze dried raspberries.

MORE RECIPES FOR Rich Terracotta

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