Today we are preparing the lemon cream crumble cake, a dessert that tastes like spring, sunny days, and mild temperatures, a dessert to enjoy for breakfast, a snack, or any time of the day. The crumble cake is an alternative to the classic tart, suitable for those who don’t have too much time to roll out the pastry.
- Difficulty: Easy
- Cost: Cheap
- Portions: 9-inch cake pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 3/4 cups all-purpose flour
- 3/4 cup sugar
- 7 tbsps butter
- 1 egg
- 1 packet baking powder
- Zest of one lemon
- as needed powdered sugar
- 2 cups milk
- 2 egg yolks
- 1/2 cup all-purpose flour
- 2/3 cup granulated sugar
- Zest of 2 lemons
LEMON CRUMBLE CAKE
To prepare this delicious lemon cream crumble cake, first start by making the cream.
Heat the milk without bringing it to a boil. Separately, beat the egg yolks with the sugar until light and fluffy, then incorporate the flour. Begin to pour the milk, which should be hot but not boiling, over the egg mixture, stirring vigorously, and cook until the cream thickens. At the end of cooking, add the lemon zest. Transfer it to a bowl, cover with cling film in contact with the surface to prevent it from hardening and forming unpleasant lumps, and let it cool.
Now let’s move on to the preparation of the crumble pastry. In a bowl, mix the flour and cold butter cubed. Work them with your hands, trying to crush the butter and make it as thin as possible.
After, add the sugar, grated lemon zest, egg, and finally the baking powder. Mix and knead the ingredients until you get a crumbly and not compact dough.
Line a 9-inch cake pan with parchment paper.
Pour half of the dough onto the base and gently compact it with your hands, forming an even layer.
Finally, pour the lemon cream over it and then cover it with the remaining dough, crumbled with your hands.Bake in a preheated oven at 350°F for about 30 minutes.
