The crumble cake with custard is one of those desserts I prepare when I want to bring something simple to the table, but that captivates from the first taste. It’s fragrant, crunchy on the outside and very creamy on the inside. A rustic shell of crumbled shortcrust pastry encloses a soft and enveloping heart of custard, all enriched with a crunchy sprinkle of chopped pistachios.
It’s the perfect cake to serve as a dessert at the end of a meal, to bring to a party, or just to treat yourself with a delicious snack. Everyone at my house loves it, and I often make it when I have some leftover custard from Sunday breakfast. By the way, if you want a super smooth and fragrant custard, try my classic custard, it will turn out perfect!
A little tip: prepare the custard first so it has time to cool completely before using it in the cake.
What do you think? Shall we make it together? If you try my crumble cake with custard, let me know in the comments.
See you soon,
Susy
Also try:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 465.95 (Kcal)
- Carbohydrates 69.63 (g) of which sugars 37.72 (g)
- Proteins 8.53 (g)
- Fat 18.73 (g) of which saturated 11.31 (g)of which unsaturated 7.44 (g)
- Fibers 1.22 (g)
- Sodium 49.18 (mg)
Indicative values for a portion of 158 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 the crumble cake with custard
- 4 cups all-purpose flour
- 2 medium eggs
- 1.5 cups sugar
- 7 oz butter (cold from fridge)
- 1 orange zest (grated or edible lemon zest)
- Half packet baking powder
- 1 pinch fine salt
- 2 cups whole milk
- 5 egg yolks
- 1/3 cup cornstarch
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- to taste chopped pistachios
You will need
- Pan
- Bowls
Preparing the crumble cake with custard
Place all the ingredients in the Thermomix, set to speed 4 for 7 minutes at 194°F. Pour the custard into a bowl covered with cling film touching the surface to prevent a skin from forming and let it cool well.
👉 If you prefer to prepare the custard without a Thermomix, you can find my traditional step-by-step recipe HERE. It’s simple, quick, and turns out perfect!
In a bowl, combine the flour, cold butter cut into pieces, eggs, sugar, a pinch of salt, and grated orange zest. Quickly mix with your fingertips until you get a sandy mixture of coarse crumbs. Finally, add the baking powder and knead for just a few moments to incorporate it.
Once the dough is well crumbled, cover it with cling film and let it rest in the fridge for about 30 minutes.Line a springform pan with a sheet of parchment paper and pour half of the crumbled dough. Use the back of a spoon to compact the base and create a small edge along the sides.
Pour the custard in the center and level it gently. Cover the surface with the remaining crumbled dough, trying to distribute it evenly. Finish with a generous sprinkle of chopped pistachios.
Bake in a preheated static oven at 356°F for about 50 minutes, until the surface is golden and crisp.
Once ready, let the crumble cake cool completely in the pan before removing it. Then transfer it carefully to a serving plate… and it’s ready to be served!
Storage
You can store the crumble cake with custard for a couple of days under a cake dome.
You can store the crumble cake with custard for a couple of days under a cake dome.
