This Crumble Cake with Ricotta and Amaretti is an old recipe from my mother-in-law that she passed on to me several years ago, always baked in the oven because I didn’t have an Air Fryer yet, and I must admit the result is always the same… irresistibly good! You know when every bite calls for another and you can’t stop? Well, this cake is like that and at home, it disappears in the blink of an eye! It’s one of those desserts that always garners great success and is among those cakes, like the apple one, that I prepare if I want to impress, for a dinner invitation or even for an occasion.
This cake is nicknamed in the family as “Betty’s Cake,” a dessert my in-laws would have at the end of their meals at a hotel in the Marche region where they spent their vacations, one of the various homemade desserts prepared by the owner named Betty. After several requests from my mother-in-law, Mrs. Betty generously gave the recipe for her Crumble Cake with Ricotta and Amaretti, which then reached me during a family lunch.
The Crumble Cake with Ricotta and Amaretti, baked in an Air Fryer or oven, is very easy to make and you won’t need kitchen robots or mixers, nor rolling pins; your fingers will be the tool to make the “crumbled” shortcrust pastry. The filling of the Crumble Cake with Ricotta and Amaretti is a cream made of ricotta, sugar, eggs, and coarsely crumbled dry amaretti.
I think I’ve told you everything, so now let’s prepare it😍
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Air Frying, Baking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for a 9-inch cake pan
- 2 1/2 cups all-purpose flour
- 1 egg (Medium)
- 1/2 cup sugar
- 7 tbsps butter (cold from fridge)
- 1/2 packet baking powder (8 g)
- 1 pinch salt
- as needed butter (to butter the pan)
- as needed breadcrumbs (to coat the pan)
- 2 cups sheep ricotta (or mixed)
- 150 amaretti
- 1/3 cup sugar
- 1 egg (medium)
- as needed powdered sugar
Tools
- 2 Bowls
- 1 Fork
- 1 Spoon
- 1 Springform Pan 9
- 1 Air Fryer
Steps
How to prepare the Crumble Cake with Ricotta and Amaretti
Pour the ricotta, egg, and sugar into a bowl
Mix it with a fork, blending the ingredients well
Get a cream
Place the amaretti in a food bag and close it with a knot or clip
Place the bag on a surface and crush them with your hands to crumble coarsely
Like this
Add the crumbled amaretti to the ricotta cream
Blend the mixture well
In another large bowl, pour the flour, sugar, baking powder, salt, and egg
Work the ingredients for about 1 minute to get a sandy mixture
Add the cold butter, cut into chunks
Continue working the mixture quickly with your fingertips
You should get a crumbled dough made of many small balls
Butter and coat the pan with breadcrumbs, removing the excess. Cover the base of the cake pan with half of the dough
Cover it evenly as in the photo
Now you can cover the layer of dough with the ricotta and amaretti cream, leveling it with the help of a spoon
Cover with the remaining dough
Preheat the fryer for 2/3 minutes at 325°F and place the pan on the rack or tray
Cook for about 30/32 minutes at 325°F with the Bake (cakes) program or manually set the time and temperature
The surface should be lightly golden
Let it cool before removing it from the mold
You can dust your Crumble Cake with Ricotta and Amaretti with powdered sugar and serve
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Storage and Tips for Crumble Cake with Ricotta and Amaretti
The Crumble Cake with Ricotta and Amaretti keeps for 2/3 days at room temperature, covered with a dome or with plastic wrap. If the temperatures are high, store it in the refrigerator.
If your air fryer cannot accommodate a 9-inch pan, you can use an 8-inch pan and, with the leftover cream and pastry, make some mini crumbles, using muffin molds
FAQ (Frequently Asked Questions)
Can I bake the Crumble Cake with Ricotta and Amaretti in the oven?
Yes, you can bake the Crumble Cake in a preheated oven at 350°F for about 35 minutes, always adjusting to your oven as times may vary.
