A unique and irresistible dessert made of several layers of pure goodness. This is the crumble cake with apricot filling and ladyfingers: every bite is a real delight. The shell is made with a crumble pastry using only egg yolks (don’t throw away the egg whites; instead, use them for other preparations like the ones you can find here). The filling features two layers of jam, raisins, chopped hazelnuts and ladyfingers previously soaked in a limoncello syrup (you can also make a non-alcoholic soak, if you prefer). What else can I say — now all that’s left is to try this delight! Below, let’s see together what you need to prepare our crumble cake with apricot filling and ladyfingers:
Other crumble cake recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
Ingredients
- 3 egg yolks
- 2 cups all-purpose flour (about 250 g)
- 1/2 cup + 1 tbsp granulated sugar (about 120 g)
- 1/2 cup + 1 tbsp unsalted butter, cold and cubed (about 120 g)
- baking powder, a scant teaspoon
- a pinch of salt
- grated zest of 1/2 lemon and 1/2 orange
- as needed apricot jam
- 1/3 cup raisins (about 50 g)
- 1/3 cup chopped hazelnuts (about 50 g)
- 3.5 oz ladyfingers (about 100 g)
- limoncello soaking syrup
Steps
Prepare the crumble dough by placing the cold cubed butter into a bowl with the flour, sugar, a pinch of salt and the grated lemon and orange zest.
Add the egg yolks and the baking powder (a scant teaspoon) to the coarse mixture and mix together.
Line the bottom and sides of an 8–9 in pan (20–22 cm) with part of the dough, trying to compact it as much as possible with your hands.
Transfer the pan and the remaining dough to the fridge while you prepare the filling. Then, prepare the soaking syrup for the ladyfingers.
Heat 1 1/4 cups (300 ml) of water in a small saucepan, add the whole peel of one lemon and 3/4 cup (150 g) of sugar. Stir until completely dissolved to make a syrup. Let cool, strain and flavor with 2 tablespoons of limoncello or another liquor of your choice.
Take the pan out of the fridge and spread a thin layer of apricot jam over the base. Dip the ladyfingers, one at a time, into the syrup and arrange them in the pan as you go.
Add another thin layer of jam, sprinkle some of the chopped hazelnuts and the previously soaked raisins.
Crumble the remaining dough between your fingertips and mix it with the remaining chopped hazelnuts, covering the filling evenly.
Bake in a preheated oven at 338°F for about 45 minutes. Once nicely golden, remove from the oven and let the cake cool completely.
The crumble cake with apricot filling and ladyfingers is ready to be served; optionally dust with powdered sugar.
Bon appétit and… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
