| 1. Mix the shortcrust ingredients to a smooth dough and refrigerate for 2 hours. 2. Preheat the oven to 180°;C. Roll out the pastry thickly and line a greased springform pan with it. Bake for 20-25 min at 165°;C. Then allow to cool. 5. Make the custard according to instructions, but using somewhat less soy milk than usual, so that the custard is somewhat thicker. Put aside to cool! 3. Make the red berry semolina according to instructions, using a little less water than usual, so that it‘s nice and firm. Allow to cool a little. 4. For the red circles, spread out a sheet of kitchen foil, use a teaspoon to put blobs of red semolina on it, leave to cool and then refrigerate. Mix the rest of the semolina with half of the raspberries (150 g) and distribute on the cake base. Allow to cool!
If you‘re using frozen raspberries, thaw them first, but they can still be lightly frozen. 6. Whip a pack of cream with a sachet of vanilla sugar. Then mix in the cooled vanilla pudding and spread 3/4 of the vanilla crème on top of the red semolina on the cake. 7. Then whip the second pack of cream with vanilla sugar and stir in the rest of the raspberries (150 g). 8. Use the remaining vanilla cream to cover the cake on all sides. 9. Finally take the red semolina circles out of the refrigerator, carefully remove them from the foil and decorate the cake with them. Refrigerate! Eat! |
