Lemon Cream Crumble Cake

Name: Lemon Cream Crumble Cake
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Butter (cold) ½ cup; Eggs (about 1 medium) 2 oz; Powdered sugar 1.3 cups; Powdered yeast for sweets 0.8 tsp; Lemon peel 1; Fine salt 1 pinch; Type 00 flour ¼ cup; Whole milk 1 ½ cup; Egg yolks (about 4 medium eggs) 4 ½ tbsp; Sugar 0.67 cup; Lemon juice 4 tbsp; Lemon peel 1; Powdered sugar to taste

445.5

Calories per serving

Vegetarian

Energy Kcal 445.5
Carbohydrates g 69.4
of which sugars g 41.9
Protein g 7.8
Fats g 15.2
of which saturated fat g 7.9
Fiber g 169.3
Cholesterol mg 0.8
Sodium mg 143

Difficulty: Average
Prep time: 40 min
Cook time: 1 h 20 min
Serving: 8 persone
Cost: Average
Note + 1 hour of dough resting time

PRESENTATION

If you are already in love with Nutella Crumble Cake or the classic Custard Crumble Cake, here is the lemon cream crumble cake for you! Let us immerse you in another delightful variant of this dessert made with an easy-to-make shortcrust pastry crumb shell, inspired by the traditional Mantuan Sbrisolona Cake. This time, the fragrant shell encloses a generous layer of lemon-scented cream, made in the classic way with flour: a delicious dessert to serve both as a dessert after a meal or for a super snack with a fresh and aromatic taste. The genuine and rustic appearance of the lemon cream crumble hides, at the first taste, its divine goodness!

Try other crumble variants:

Strawberry Crumble
Jam Crumble
Chocolate and Orange Crumble
Ricotta and Chocolate Crumble
Apple Crumble with Chocolate Sauce
Ricotta and Jam Crumble

INGREDIENTS

445.5

Calories per serving

Type 00 flour 2 cups (250 g)

Butter ½ cup (100 g) - (cold)

Eggs 2 oz (55 g) - (about 1 medium)

Powdered sugar 1.3 cups (150 g)

Powdered yeast for sweets 0.8 tsp (3 g)

Lemon peel 1

Fine salt 1 pinch

for the cream: Type 00 flour ¼ cup (35 g); Whole milk 1 ½ cup (400 g); Egg yolks 4 ½ tbsp (65 g) - (about 4 medium eggs); Sugar 0.67 cup (130 g); Lemon juice 4 tbsp (65 g); Lemon peel 1

for garnishing: Powdered sugar to taste

Preparation

How to prepare Lemon Cream Crumble Cake

To prepare the lemon cream crumble, first cut the butter into cubes and keep it in the fridge: it needs to be very cold for the base. Meanwhile, take care of the cream. Heat the milk 1, add a pinch of salt 2, and bring to just below boiling point. In the meantime, pour the egg yolks and lemon zest into a bowl 3.

Add the sugar and mix 4, then incorporate the sifted flour 5 and the strained lemon juice 6. Mix to get a smooth, lump-free mixture.

Now incorporate the hot milk, pouring it in 2-3 batches 7 and mixing. Pour the mixture back into the saucepan where you heated the milk 8 and bring the cream to a boil, stirring continuously and making sure to scrape the bottom of the pan well 9. When the cream starts to thicken, let it cook for about 1-2 minutes.

Once the cream is ready 10, pour it into a baking dish and cover with cling wrap, directly on the surface 11. Let it cool to room temperature and then transfer to the fridge. Now, take care of the base: in a food processor, add the flour and the very cold butter 12.

Add a pinch of salt, the baking powder 13, and the zest of a lemon 14. Blend to obtain a sandy mixture and pour it into a large bowl 15.

Add the powdered sugar 16, the egg 17, and mix with your fingertips 18.

Work just enough to absorb the liquids. Cover with cling wrap 19 and let it chill in the fridge for at least 1 hour. After the chilling time for the base and the cream, take the cold dough and crumble it with your hands 20. Pour more than half of the mixture into a 8-inch cake pan lined with parchment paper 21.

With your hands, form the shell and press slightly to prevent the cream from leaking out 22. Then take the cream and mix it with a spatula 23, then pour it into the cake pan 24.

Cover the surface of the cake pan with the remaining dough 25. Bake in a preheated oven for about 80 minutes, at 350°F on the lowest rack of the oven. After the baking time, take it out of the oven and let it cool 26. Once cooled, remove the lemon cream crumble cake from the pan 27 and sprinkle with powdered sugar as desired.

Storage

It can be stored in the fridge for 2-3 days covered. Freezing is not recommended.

Tip

For the shortcrust to be successful, the butter used must be cold from the fridge and should not be warmed too much; handling it too long with your hands risks warming it. This process should last as little time as possible.

Resting in the fridge is essential to bring the butter back to an optimal temperature for achieving the crumbly effect. It is better to use flour for the lemon cream since a second baking in the oven is required.

For the translation of some texts, artificial intelligence tools may have been used.

Lemon Cream Crumble Cake

PRESENTATION

INGREDIENTS

How to prepare Lemon Cream Crumble Cake

Storage

Tip

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