In a few days, it will be International Women’s Day! I must confess, I’m not very skilled at baking mimosa cakes or similar treats, although themed cupcakes wouldn’t have been a bad idea! However, time didn’t allow me, and I ultimately opted for a quick crumble cake to enjoy at breakfast or for a snack, which somehow, even if faintly, evokes mimosas in its crumbly surface! Sure, perhaps I should have used lemon marmalade for the occasion, but since I didn’t have any, I used the strawberry jam I already had in the fridge. However, you should make the right color choice if you want to prepare it for this celebration! Furthermore, the filling is enriched with a delicate and delicious ricotta cream and wild berry topping that will make it irresistible with every bite! In any case, it will be perfect for those moments when you need a sweet break or wish to offer a simple yet impressive dessert! The result will be sublime!
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 35 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for a 9-inch mold:
- 1 1/4 cups all-purpose flour
- 1 1/4 cups wholemeal flour
- 1/2 cup brown sugar
- 8 1/2 tbsp butter (cold, diced)
- 2 eggs (small or 1 large)
- 2 tsp baking powder
- 1 lemon zest (grated)
- 1 pinch salt
- 1 1/4 cups sheep ricotta
- 1/6 cup wild berry topping
- 2 teaspoons vanilla extract
- 1 lemon zest (grated)
- 1 cup strawberry jam
- to taste powdered sugar
Tools:
⚠ THIS RECIPE INCLUDES ONE OR MORE AFFILIATION LINKS. The products I recommend are the ones I use in my recipes; purchasing them through my blog helps support me and my work, while it costs you nothing extra!
- 1 Mixing bowl
- 1 Sieve
- 1 Mixing bowl
- 1 Bowl
- 1 Spoon
- 1 Grater
- 1 Spatula
- 1 Tart pan
- 1 Parchment paper
- 1 Plate
Steps:
Preparing the base of the crumble cake is really easy and quick. First, sift the flours with baking powder in a large mixing bowl.
Add the grated zest of an untreated lemon and the salt.
Create a well in the center and add the cold butter cut into cubes.
Work the ingredients with your fingertips until you obtain a sandy mixture.
Then add the egg, in my case it was large, otherwise, you will need 2 small ones.
Also add the sugar and continue working by hand until all the ingredients are absorbed. You should obtain a coarse mixture, which you will let rest for 15 minutes at room temperature, covering with a plate or plastic wrap.
In the meantime, prepare the ricotta cream. In a large bowl, sift the ricotta after draining it very well from the whey.
Add the grated zest of an untreated lemon, the wild berry topping, and the vanilla extract.
Mix with a spatula until you obtain a smooth cream.
Line the tart pan with parchment paper and distribute three-quarters of the dough inside, pressing with your hands to adhere it well to the bottom and sides.
Now cover and level with the strawberry jam.
Then add the ricotta cream and spread it evenly with the spatula.
Then add the remaining dough crumbling it with your hands until it covers the entire surface of the tart and bake in a preheated static oven at 350°F for 40-45 minutes.
Once cooled, garnish with powdered sugar to taste and store in the fridge, taking it out only 20 minutes before serving.
And voilà… your crumble cake with ricotta and strawberry jam is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 The crumble cake with ricotta and strawberry jam can be stored in the fridge in containers suitable for refrigeration for up to 3-4 days. I do not recommend freezing it.
Tips, notes, variations, and suggestions
🟣 You can substitute the wild berry topping and strawberry jam with any other of your choice, such as dark chocolate topping or orange marmalade, a truly unique combination!
