The crumble cake with pastry cream and mascarpone is an irresistible dessert that combines the crunchiness of crumbled cookies with the enveloping creaminess of pastry cream enriched with mascarpone. Perfect for those who love rich yet simple desserts to prepare, this cake offers a contrast of textures that wins over at the first bite. The velvety filling pairs magnificently with a crunchy shell, creating a perfect balance between sweetness and crumble. Ideal for any occasion, from a snack to a dessert after dinner or simply when you crave something sweet. If you like crumbles, try the grandmother’s cake crumble, the lemon cream crumble, the ricotta and jam crumble, or the pistachio cream crumble.
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OTHER CRUMBLE RECIPES
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing the Crumble Cake with Pastry Cream and Mascarpone
- 2 cups milk
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- to taste grated lemon zest
- 1 cup mascarpone
- 11 oz Digestive biscuits
- 2/3 cup butter
Tools
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- Saucepan
- Electric Whisk
- Cake Tin 8-inch diameter
Steps for Preparing the Crumble Cake with Pastry Cream and Mascarpone
In a saucepan, mix the egg yolks with the sugar. Add the cornstarch and mix with a hand whisk. Add milk and orange zest. Place on the heat and cook over low flame, stirring constantly until the cream thickens. Pour into a bowl, cover with cling film, let it cool, and place in the fridge for two or three hours.
Finely crush the biscuits. Add the melted butter. Line a 8-inch diameter cake tin with cling film. Pour 3/4 of the biscuits and flatten well to form the base and edges. Place in the fridge.
When cold, work it with the electric whisk together with the mascarpone. Pour the cream into the biscuit shell. Level and cover with the remaining crumbs. Place in the fridge for two or three hours. Just before serving, remove the cake tin and cling film.
Storage and Variations
You can store the cake in the fridge for a couple of days
Mascarpone and Chocolate Crumble: Add dark or milk chocolate chips to the dough for a delicious touch.
Crumble with Pastry Cream, Mascarpone, and Pistachio: Incorporate pistachio cream into the filling for a refined flavor.
Mascarpone and Berry Crumble: Add strawberries, raspberries, or blueberries to the cream for a fresh contrast.
Crumble with Pastry Cream, Mascarpone, and Hazelnuts: Add hazelnut grains to the crust for a crunchy and toasted note.
Crumble with Pastry Cream, Mascarpone, and Amaretti: Crumble amaretti into the dough for a more intense and aromatic flavor.
Crumble with Pastry Cream, Mascarpone, and Orange Zest: Incorporate grated orange zest into the cream for a citrus freshness.
Crumble with Pastry Cream, Mascarpone, and Orange Zest: Incorporate grated orange zest into the cream for a citrus freshness.
