Crumbled Cake with Cream and Strawberries Lena
Updated: 6 days ago
Delicious Crumbled Cake with Cream and Strawberries
Crumble cake, known as "torta sbriciolata" in Italy, is a beloved dessert that showcases the simplicity and richness of Italian baking. This delightful cake is characterized by its unique crumbly texture, which is achieved through a special method of mixing the ingredients. While the traditional recipe is already a treat on its own, I have taken the liberty to enhance it by incorporating a classic cream filling paired with fresh strawberries. This addition not only elevates the flavor profile but also brings a refreshing aroma of ripe fruit that beautifully complements the cake's richness.
The Perfect Fruit Pairing
Strawberries are a fantastic choice for this cake, as their sweet and slightly tart flavor balances the sweetness of the crumbled cake perfectly. However, the beauty of this dessert lies in its versatility. You can experiment with a variety of fruits to suit your taste preferences. For instance, blueberries, blackberries, or even peaches can be excellent alternatives, each offering a unique twist to the overall flavor. If you enjoy a more tangy profile, consider using raspberries, which pair exceptionally well with the creamy filling and add a delightful burst of flavor with every bite.
Why You Should Try This Cake
The experience of making and enjoying this crumbled cake is truly rewarding. As you follow the recipe, you will be amazed at how simple ingredients can come together to create something so delicious. The process of mixing the crumbly dough, layering it with the luscious cream, and adding your choice of fruit is not only enjoyable but also allows for creativity in the kitchen.
Once baked, the cake emerges with a golden-brown crust that is both inviting and comforting. The first slice reveals the moist interior, layered with creamy goodness and fruity freshness. Each bite is a delightful combination of textures and flavors that will leave you wanting more.
A Recipe Worth Following
To create this fantastic dessert, I encourage you to follow the recipe closely, paying attention to the details that make this cake so special. From the choice of high-quality ingredients to the careful mixing of the dough, each step plays a crucial role in achieving the perfect balance of flavors and textures. Whether you are baking for a special occasion or simply indulging yourself, this crumbled cake is sure to impress both you and your guests.
Conclusion
In conclusion, embrace the charm of this Italian classic and allow yourself to be amazed by the delightful combination of crumbled cake, creamy filling, and your favorite fruits. It’s a dessert that not only satisfies the sweet tooth but also celebrates the joy of baking and the pleasures of sharing delicious food with loved ones. So, gather your ingredients and get ready to create a memorable treat that will surely become a favorite in your household.
Ingredients for the Crumbled Shortcrust Pastry: hinged pan diameter 24 cm, easy, cooking in a fan oven at 170 °C for 35 minutes, cooking in a static oven at 180 °C for 35 minutes
Dough:
400 g of flour
150 g of sugar
120 g of butter
2 eggs
1 bag of baking powder/ 10 g
For the Cream and Strawberry Filling Custard:
500 ml of milk
1 grated lemon zest
2 eggs
1 bag vanilla sugar/ 10 g
80 g of sugar/ 4 Tbsp
70 g of flour/ 4 Tbsp
250 g of fresh strawberries, in pieces, or other fruits you prefer
If you like, vanilla sugar for the sprinkle on the top of the dough before the oven
Preparation:
Dough-Pastry:
Combine all the dry ingredients and mix thoroughly with your hands. Next, incorporate the room-temperature butter and eggs, continuing to mix by hand until the dough is smooth and free of flour lumps. Once the dough is uniform, refrain from compacting it, as it should remain crumbly. Prepare a 24 cm mold by placing parchment paper on the bottom, securing the mold, and trimming any excess paper with scissors. Grease the paper and the sides of the mold with butter. Place half of the crumbly dough into the mold and gently press it with your hands to level it. Ensure it is compact, using a glass if necessary, and make sure the first layer slightly covers the sides of the mold. Attach the remaining dough about 3 cm.
Shape the Dough
Once completed, place the dough in the mold and line the edges, reserving the remaining dough to cover the filling.
Next, proceed to prepare the cream for the cake.
Heat the milk over moderate heat and add grated lemon peel. In a separate bowl, combine 2 eggs, sugar, and flour, mixing with a hand whisk.
Once the milk is warm, add a small amount to the egg mixture, stirring well. Then, return this mixture to the milk, add a packet of vanilla sugar, and place it back on the stove. Stir continuously until the cream thickens.
When the cream is ready, pour it into the dough-lined mold.
Prepare the strawberries by slicing them and arranging them on top of the cream.
After arranging the strawberries, sprinkle a little sugar over them. Then, crumble the remaining dough over the strawberries, ensuring they are fully covered. Optionally, sprinkle vanilla sugar on the top layer of dough. Bake in a fan-assisted oven at 170°C for 35 minutes. Serve the cake chilled.
Buon appetito!
NOTE:
Cover the rest of the cake with aluminum foil and keep it at room temperature for about 3-4 days.
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