Raspberry and blueberry cake
Over 60 mins
Mean 4, rated 4 times
Provena Gluten-free Jumbo Oats
gluten-free flour mixture
sheets of leaf gelatin
unflavoured creme cheese
lemon balm or mint leaves
Preheat the oven to 200 degrees.
Cut a 22 cm diameter disc the size of the removable base of a springform pan from baking paper.
Melt the margarine. Combine the ingredients for the base until they form a crumbly dough. With floured hands, press the mixture into the bottom of the pan, lined with baking paper. Bake on the middle shelf of the oven for 8-10 minutes.
Soften the gelatin leaves in plenty of cold water for 5-10 minutes. Squeeze the water out of them and dissolve them in a little boiling water. Combine all the ingredients for the filling. Pour the filling over the cake. Let set in the refrigerator for about 2 hours.
Spread the blueberries and raspberries over the filling.
Boil the water, add the jelly sugar. Let the liquid cool for a moment and then pour it over the berries. Put the cake in the refrigerator for another 1-2 hours.
Remove the cake from its pan and decorate with lemon balm or mint leaves.
Try also these
Oat and lingonberry cookies
Our products used in this recipe
Provena Gluten-free Jumbo Oats 500 g
Raw raspberry-yogurt porridge »
Cheesy scones »
Oat and lingonberry cookies »
Provena minipizzas »
In order to give you the best experience we have set our website to allow cookies. By continuing, you agree that you are happy for us to use these cookies.