- 5 dl flour
- 1,5 dl sugar
- 2,5 dl shredded coconut
- 2 tsp vanilla sugar
- 175 g room temperature butter
- pinch of salt
Mix all the ingredients and work until even crumbles form. Press ¾ of the crumble into the base of a 25x35cm baking dish lined with greaseproof paper..
- 400 g full fat curd (10%)
- 200 g room temperature cream cheese
- 1 dl sugar
- 1 tl vanilla sugar
- 2 eggs
- zest and juice of half a lemon
- 300 g frozen blueberries and raspberries*
In a separate bowl mix cream cheese, sugar, lemon juice and zest and eggs. Mix until well combined, use an electric mixer if you want to. Add the curd and vanilla sugar and continue to mix. Add half of the berries and stir through once. Pour the mixture on the base, add the rest of the berries and sprinkle with rest of the crumble.
Bake at 200 degrees Celsius for 25 minutes. Allow to cool before serving.
*Blackcurrants, cherries and chopped mangoes also work well in this cake.