The crumbly lemon cake is one of the many versions you can make with crumbly pastry. Each one is tastier than the last. Don’t stop here, after making the lemon one, try the crumbly coconut cake and then get creative, make it with pistachio, Nutella, fresh fruit, or dried fruit.
I love crumbly cake for many reasons, one of which is the ease and speed with which it is made. The pastry dough is indeed crumbly, and inside this version, there is a very delicate and aromatic lemon cream. While the crumbly coconut cake has cocoa pastry and coconut cream… what can I say… heavenly.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/4 cups all-purpose flour
- 1/2 cup sugar
- 4 1/4 oz butter (soft)
- 1 tbsp ground turmeric
- 2 eggs
- lemon (grated zest)
- 1 packet baking powder
- 2 cups milk
- 1/2 cup sugar
- 1/3 cup cornstarch (maize starch)
- lemon (1/2 juice + grated zest)
Steps
The steps to make the crumbly cake are the same for all versions, starting from preparing the filling cream, then the crumbly pastry dough, assembling the cake, and finally baking.
To make the cream, put the milk with the sugar in a saucepan and dissolve the cornstarch in it. Add the powdered vanillin, grated lemon zest, and lemon juice.
Put the saucepan on the stove and, stirring with a whisk, cook the cream until it thickens, it will take 4-5 minutes. Turn off the heat and let it cool with plastic wrap on the surface of the cream.
Meanwhile, prepare the crumbly pastry by putting the sifted flour with the sugar, baking powder, ground turmeric, and grated lemon zest in a bowl. Add the whole eggs, soft butter, and knead the mixture with your hands.
You will get a crumbly and earthy consistency, incorporate all the ingredients but work it as little as possible.
Butter and flour a round mold 9 or 10 inches in diameter. Spread half of the pastry on the bottom, flattening and compacting it a little on the edge.
Pour the cold cream into the cake pan and level it well, then crumble the other half of the dough on top, covering the entire surface of the cream to the edges.
Bake the crumbly cake in the preheated oven at 350°F static or 340°F fan-forced for 35-40 minutes until cooked and slightly golden.
Let it cool before removing it from the mold.
