The Grandma’s crumble cake Bimby recipe is easy and quick to make, with a crumbled shortcrust base and a delicious filling of Bimby cream and pine nuts. A crunchy dessert on the outside and super creamy inside, perfect for a Sunday meal or to celebrate a birthday or holiday. Let’s prepare it together!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 428.99 (Kcal)
- Carbohydrates 57.15 (g) of which sugars 37.02 (g)
- Proteins 7.57 (g)
- Fat 20.78 (g) of which saturated 10.78 (g)of which unsaturated 9.41 (g)
- Fibers 1.78 (g)
- Sodium 57.46 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for grandma’s crumble cake Bimby recipe
- 4 cups all-purpose flour
- 1.5 cups sugar
- 2 eggs (Medium size)
- 0.9 cups butter (Cold)
- 1 lemon zest (Grated)
- Half packet baking powder
- 1 pinch salt
- 2 cups whole milk
- 0.5 cups sugar
- 2 eggs (Medium size)
- 1/3 cup flour
- 1 lemon zest
- 2.5 oz pine nuts
you will need
- Food Processor Bimby TM 31/ TM6 /TM 5
- Bowl
- Pan
Preparing grandma’s crumble cake Bimby recipe
Start the recipe by preparing the cream and letting it cool down well. You can also prepare it the day before and keep it in the refrigerator covered with cling film.
In the bowl, I put the sugar and lemon zest, set for 20 seconds at speed 7, pulverizing them together. Open the lid and use the spatula to bring everything towards the center. Add milk, eggs, and flour, cook at 194°F for 7 minutes at speed 4.
Pour Bimby cream into a bowl and let it cool well before using it.
Put cold diced butter and all other ingredients in the Bimby bowl, set for 40 seconds at speed 4. Open the lid and check if the dough is crumbled, if not, start Bimby for a few more seconds.
Line the 9.5-inch springform pan with parchment paper, pour 3/4 of the crumbled shortcrust dough and compact the base and edges with a spoon.
Add 3/4 of the pine nuts to the Bimby cream and mix with a pastry spatula, pour it into the pan with the shortcrust and level well. Sprinkle over with the remaining shortcrust, the leftover pine nuts, and sprinkle (if you like) with a little brown sugar to give it a more golden color.
Bake at 356°F for about 60 minutes, remove from oven, and let it cool before removing from the pan.
