Quick Crumb Cake Recipe
Ingredients:
For the Crust:
- 250g flour
- 60g sugar
- 120g butter
- A pinch of salt
For the Cream:
- 500g sour cream (20% fat)
- 2 eggs
- 1 tbsp starch
- 20g vanilla sugar
- 50g butter
- 120g sugar
Instructions:
For the Crust:
- In a mixing bowl, combine soft butter, 60g of sugar, flour, and a pinch of salt.
- In a pan, fry the mixture, stirring constantly, until it turns golden brown (approximately 5-6 minutes). This will be your crumb topping.
For the Cream:
- In a separate bowl, mix together 2 eggs, starch, sour cream, and 120g of sugar.
- Cook the cream over low heat, stirring constantly, until it thickens. Once you see the first bubbles of boiling, continue to cook for another 30 seconds.
- Remove the cream from heat, add vanilla sugar and 50g of butter. Mix until well combined.
Assembly:
- Line the bottom and sides of a 20cm diameter cake mold with parchment paper.
- Start by placing a portion of the crumb mixture at the bottom of the mold.
- Pour the hot cream over the crumb layer.
- Repeat this process, layering with crumb and cream until all the ingredients are used.
- Sprinkle the top of the cake with the remaining crumbs.
- Cover the cake with cling film.
- Allow the cake to cool to room temperature, then refrigerate for 6-8 hours.
- Enjoy your Quick Crumb Cake! It’s a delightful treat with a delicious crumbly topping and creamy filling. Perfect for any occasion.
