I really love pies, but I think this is my favorite, the crumble cake with jam. Soft and crispy at the same time, fragrant and tasty. In this recipe I used strawberry jam, but any other jam of your choice, or hazelnut cream or Nutella, is fine.
Happy cooking!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 7 tbsps butter (at room temperature)
- 1/2 cup sugar
- 1 packet vanillin
- 2 eggs
- 1 tsp baking powder
- 1 pinch salt
- 1 3/4 cups strawberry jam (or other flavor)
Tools
- Springform Pans
Steps
To prepare the crumble cake with jam, start by making the shortcrust pastry. In a bowl, pour in the sifted flour and baking powder. Add the sugar, vanillin, and a pinch of salt, then mix. Add the softened butter cut into pieces, and the eggs. Begin working the dough first with a fork, then with your hands. But be careful, you should not make it as compact as classic shortcrust pastry; instead, you should leave the mixture sandy, so rub it between your hands to create many small lumps of dough.
Take a round springform pan (I used an 8.66-inch one) and decide whether to line it with parchment paper, or butter and flour it. Pour a little more than half of the dough into the pan and level it by applying light pressure with your hands. Pour the jam in the center and spread it with a spoon, leaving about half an inch of free edge. Cover with the remaining dough, scattering it evenly, trying to cover all the jam.
Bake in a preheated oven at 350°F for 30-35 minutes. As soon as it is golden, remove it from the oven and let it cool. Once completely cooled, you can transfer it to a serving plate and serve.
Note: If you remove it from the pan while it’s still warm, the crumble cake will break apart.
