Cinnamon klatkage with raspberry cream
Desserts (warm)Cook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Cinnamon klatkage with raspberry cream
| Almond essence | ||
| Sweet | ||
| Vanilla essence | ||
| 1 | tsp | Cinnamon |
| 1 | tbsp | Water |
| 1.5 | tsp | Baking soda |
| 100 | g | Frozen raspberries |
| 125 | g | Greek yogurt |
| 30 | g | Wheat flour |
| 30 | g | Light mayo |
Instructions for Cinnamon klatkage with raspberry cream
To prepare the Cinnamon klatkage with raspberry cream recipe, please follow these instructions:
All the ingredients for the cake stirred together and laid out on wax paper and pressed flat (helps if you dipping fingers in water) bake in ca. 12-15 min at 200 degrees. When the cake is cooled by distributed raspberry cream on top of the cake.
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