A simple, quick, and delicious dessert, the STRAWBERRY AND RICOTTA CRUMBLE CAKE, crunchy outside, soft, and creamy inside with lots of fragrant, soft, and juicy strawberries.
Crumble cakes are among the sweet recipes I love the most, they are prepared in no time at all, the shortcrust pastry is very simple to make, and this time we don’t even have to chill it in the fridge! Add to this that for this crumble cake you prepare the filling with all fresh ingredients that you don’t have to pre-cook, plus the ricotta cream is delicious, with a delicate flavor and the strawberries make a wonderful match!
If you are looking for a quick and delicious spring dessert, prepare the strawberry and ricotta crumble cake too, I am sure you will find it incredibly tasty! And if you want to make it all year round, just replace the strawberries with other fresh seasonal fruits, you can make it with cherries, blackberries, raspberries, or apricots.
Follow me directly into the recipe to prepare this delicious dessert with shortcrust pastry, ricotta, and strawberries, and you can WATCH THE VIDEO RECIPE ON MY YOUTUBE CHANNEL.
- Difficulty: Very easy
- Cost: Very cheap
- Portions: 9-inch pan – 10 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 1/2 cups all-purpose flour
- 3 1/2 oz butter (margarine is also fine)
- 1 egg
- 1/2 cup sugar
- 1 lemon zest (organic)
- 1 teaspoon baking powder
- 9 oz ricotta
- 1/3 cup sugar
- 9 oz strawberries (ripe but firm)
Steps
Start by preparing the filling for the crumble, in a bowl work the ricotta with sugar and grated lemon zest, make sure to grate only the yellow part because the white part is the bitter part of the peel. Wash the strawberries, remove the stem, dry them, and cut them into small pieces.
Put the flour with the baking powder in a bowl, mix and add the butter cut into pieces and start rubbing flour and butter with your hands to get a sandy mixture.
Put the sugar, the egg, and the grated lemon zest in the center,
Then knead quickly with your hands, you need to get a shortcrust pastry that is not compact but crumbly.
Take a pan, place a round of parchment paper at the bottom, and make the base of the crumble with half of the dough, lightly compact with your fingers.
Put the ricotta cream on the base of the shortcrust pastry and cover with all the strawberries cut into small pieces.Cover with the remaining dough, scatter it in crumbs covering everything well,
Bake in a preheated oven at 350°F for 30-35 minutes if static, 340°F always for about 30-35 minutes if ventilated.Once cooked, let it cool and cover with powdered sugar and serve it at the table, you will taste an incredible goodness, crunchy outside, soft and creamy inside.
