With this crumble-cake I get back phantastic childhood memories - my mother in the kitchen, as it already smells wonderful while baking, just a dream. However, a classic crumble cake is also associated with a certain effort, it is actually a yeast dough, which wants to be prepared, then must go, so nothing you do if you are short in time.
But then I was given this recipe by an experienced baker and countrywoman, together with a sample that convinced me completely. And so I have the great pleasure and also the duty to present this recipe.
The recipe really comes with few ingredients and is stirred in a few minutes. Since the baking time is also quite low with only 25 minutes, this is a cake that you can make even or especially when times is little time. Its special taste / consistency it gets from the secret ingredient and its application, but we come to that later.
Ingredients for the dough:
- 4 eggs
- 250g sugar
- 250g flour
- 1 tsp baking powder
Ingredients for the crumble:
- 250g butter (cold)
- 200g sugar
- 400g flour
- Optional: 1 tsp vanilla extract or 1 tsp cinnamon
Secret ingredient:
- One cup of cream (200ml)
Before serving: Powdered sugar, but it is purely optional
- You already notice, many ingredients are not necessary to conjure up an absolutely fantastic cake and fancy is also not among them, the most you should actually have at home.
- Preparation:
- Put all the ingredients for the dough together in a mixing bowl and mix well. Stirring should be done until we have a nice, light mass that has gained significant volume.
- Line a baking pan (for example, a rectangular pan (I use here one with 38cm x 26cm, but springform pan goes also without problems) with baking paper.
- Spread the dough evenly in the pan
- Put all the ingredients for the crumble in a bowl and knead a little with the dough hook.
- Then continue kneading with your hands until the flour and sugar are completely combined with the butter. This is a bit tiring and takes a few minutes.
- Spread the crumble over the dough until it is completely covered.
- Bake in the oven at 180° convection for 25 minutes.
- Immediately remove the still hot cake from the oven and carefully pour the cream over it. It must still sizzle when you do this, then it's just right.
- Let the cake cool, cover with powdered sugar (optional) and then enjoy.
Who wants a video tutorial:
- For the crumbles, the butter should be cold - this makes the kneading much more strenuous, but then "crumbles" better.
- Pour the cream over the cake immediately, don't hesitate for long: take the cake out, and then carefully pour it over!
- This recipe can be easily modified, for example, cover the dough with apples, plums or cherries before you make the crumble over it and you have apple, cherry, or plum crumble cake. I have already tested everything and works wonderfully!
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