These mini raspberry and banana shortcakes make a great snack or dessert, and are perfect with a coffee. This recipe serves 6 people, and is ready in 50 minutes.
The main thing:
Made by Véronique
Published at 2014-09-26, this recipe is for 6 people and takes 40 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-05-2023
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Heat the oven to a temperature of 175 degrees celsius. Take a bowl and add the dry biscuits to it. Crumble with a spoon, or use a blender. Add the sugar and mix with the biscuit crumbs. Melt the butter, add to the bowl, and mix with the biscuit crumbs.
Grease the spring form cake tins with butter. Use a spoon to press the mixture into the bases of the 6 cake tins. Bake for 3 to 5 minutes in the preheated oven, then leave to cool.
Add the raspberries and the banana to a blender (or food processor) and purée until smooth. Add the ream cheese, sugar, vanilla extract and one egg and purée again until smooth. Add the cake mix and mix well to combine.
Mix all ingredients for the crumble topping in a bowl. Use a fork to mix in the butter. Mix until the topping has taken on a sandy texture.
Pour the filling over the cooked and cooled cake bases, then bake for 20 minutes at 175 degrees celsius.
Remove from the oven after 20 minutes and sprinkle the crumble topping over the cakes. Return to the oven for another 5 minutes, then remove from the oven and set aside to cool completely.