Preparation of the crumble cake with cream and whipped cream

• Prepare the cream.
  Heat the milk and the still liquid cream in a saucepan with the vanilla extract (or the seeds from a vanilla pod) until it almost boils.
  In another saucepan, away from the heat, beat the egg yolks with the sugar using a whisk until the mixture is uniform, then incorporate the flour, still mixing with the whisk.

• Add the milk, cream, and vanilla mixture little by little, stirring continuously to prevent lumps.
  Place the saucepan on the heat, stirring continuously until the cream thickens.
  Transfer it to a bowl, cover it with a sheet of plastic wrap directly in contact with the surface of the cream, and let it cool.

• Prepare the base.
  Mix the flour with the sugar and baking powder.
  Add the softened butter cut into pieces and knead until you get a crumbly mixture, then add the egg and knead until it is perfectly incorporated.

• Line a 20 cm (8-inch) diameter cake pan with parchment paper and pour in half of the prepared mixture.
  Compact and level it with the back of a spoon.
  Pour in the prepared cream, level it, and then cover it with the rest of the dough, crumbled on top, until completely covered.

• Bake in a preheated static oven at 350°F for about half an hour, until golden.
  Remove from the oven and let your crumble cake with cream and whipped cream cool completely in the pan before transferring it to a tray or serving plate and finishing it with powdered sugar, if desired.

  Chez Bibia