Crumble cake: a delicious dessert ready in no-time!

Name: Crumble cake: a delicious dessert ready in no-time!
Uploaded: 2020-09-03T13:03:05Z
Duration: PT211.674S
Channel: Food Inspiration

published on 3 September, 2020 at 15:03

INGREDIENTS

Mold diameter 24 cm

For the biscuit:

200g (0.8 cup) breadcrumbs

220g (1.1 cups) Flour

120g (0.6 cup) Butter 82% mm

3 egg yolks

30g (0.1 cup) Sour cream 20% mm

50g (0.4 cup) Powdered sugar

1 tsp (5g) Vanilla sugar

1 pinch of salt

Cream:

600g (2.5 cups) Sour cream 20% mm

3 egg whites

40g (0.4 cup) of corn starch

140g (0.7 cup) Sugar

10g (2 tsp) Vanilla sugar

100g (0.8 cup) Raspberries

Powdered sugar for decorating

METHOD

Combine bread crumbs with powdered sugar, vanilla and salt. Add butter, egg yolks, sour cream and mix soft dough. Divide the dough into two parts and wrap each in foil. Refrigerate for at least one hour.
Prepare a mold lined with baking paper. Grate the first part of the dough and spread it evenly on the bottom of the mold. Bake in an oven preheated to 160 ° C for 10 minutes.
Combine sour cream with half the sugar, vanilla sugar and starch.
Whisk the egg whites at room temperature into a stable foam, add sugar during whipping.
Cool the cake a little. Pour in the sour cream, spread the raspberries evenly and grate the rest of the dough. Then bake again in an oven preheated to 160 ° C for 50 minutes. After baking, open the oven door and leave the cake for 30-40 minutes.
Cool the cake completely to room temperature, then cover with cling film and refrigerate for at least 3 hours.
Sprinkle with powdered sugar before serving.

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