Base:160 g flour
50 g rolled oats (fine)
110 g margarine
100 g sugar
pinch salt and baking powder
If wished a dash of soy milkMix all the ingredients, roll out to make a flat base and bake for about 20 minutes, allow to cool.
In the meantime:Mix 4 tbsp. starch with water. Blend 400 g raspberries (may also be frozen), the juice of a lemon, 100 g sugar and bring briefly to the boil with the starch. Allow to cool. Whip 400 ml cream with cream stiffener and fold into the cooled raspberry mixture. Finally spread the mixture on the cooled base and decorate with raspberries and cream. Refrigerate for at least 5 hours and serve cold. |
