This Cranberry Crumb Cake not only looks incredibly festive, but it also tastes super delicious! It's layered with vegan Cheesecake and topped with Sugared Cranberries making it the perfect dessert for Christmas, ok let’s be honest, it’s actually perfect any time!
9ozdairy-free quark (250 g)(I used soy quark, *see recipe notes)
1tbspsoy flour or semolina(optional)
1 ½cupcranberries (150 g)
2cupscranberries (200 g)
3/4cupsugar (150 g)
1/2cupsugar (100 g)to cover
Preheat your oven to 350°F (175°C).
Put all the ingredients for the shortcrust pastry in a mixing bowl and mix using an electric hand mixer (first on low, then on medium speed), until the dough is crumbly. (The longer you mix, the bigger the crumbles become).
Press 2/3 of the dough into a greased 7-inch springform pan (*see recipe text for the perfect size), also pull up the sides.
In a cup, stir cornstarch and vanilla in 2-3 tbsp of plant-based milk to dissolve. Bring the remaining milk to the boil in a pot, add the cornstarch mixture and bring to the boil again, while stirring constantly. Stir in vegan butter and sugar, so you have a creamy custard, then allow to cool slightly. Blend the soy quark with soy flour until creamy and fold in the pudding. Mix until creamy and once cooled, fill into the prepared shortcrust.
Place the 1 ½ cup cranberries on top of the filling and crumble over the remaining 1/3 of the dough.
Bake the cake for about 50 minutes, or until a tooth pick comes out almost clean. (The cake becomes firmer when cooled).
Then allow the cake to cool completely and preferably place in the fridge for 1-2 hours (or overnight) before serving.
In a pot, mix 3/4 cup of sugar with the water, bring to the boil and cook for a few minutes while stirring until the sugar has completely dissolved. Then allow to cool slightly, otherwise the cranberries will get burst.
Roll the berries in the syrup mixture and place them on a cooling rack. Allow to dry for at least one hour (or refrigerate overnight).
Once the syrup has dried on the berries, you can roll them in the remaining sugar. Now they’re ready to serve or use for cake decoration!
To make this cake sugar-free you can use erythritol instead of regular sugar.
If you do not find any dairy-free quark in the supermarket, you can make it yourself. Simply fill about 26,5 oz (750 g) of dairy-free yogurt in a strainer lined with a cloth and let drain for 12 hours. That should make approx. 17,6 oz (500 g) of quark. Otherwise, you could also use dairy-free cream cheese or tofu. If you're not vegan, you can also use regular dairy products, of course.
If the cake gets too dark on the surface while baking, simply cover it with a piece of baking paper or aluminum foil.
Nutrition is calculated automatically and should be used as estimate.