Sacher taste crumble cake. A simple and quick cake to prepare. Perfect for breakfast, snack, or to serve as a dessert at the end of a meal.
The Sacher taste crumble cake is a cocoa cake filled with apricot jam that reminds you of the famous Sacher cake. Of course, I must specify that it has nothing to do with the Sacher cake.
As I was saying, it is prepared quickly: the shortcrust pastry doesn’t need to rest and you don’t even have to worry about the strips.
For the filling, as I mentioned, I used apricot jam plus a delicate ricotta cream. This delicious filling makes the crumble crunchy on the outside and soft on the inside.
But let’s see now how to prepare the Sacher taste crumble cake.
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
For the crumble
- 1 egg
- 3/8 cup sugar
- 1 1/3 cups all-purpose flour
- 3 tbsps unsweetened cocoa powder
- 1/3 cup sunflower oil
- 1 tbsp baking powder
- to taste rum flavoring
- 2 tbsps apricot jam
- 1 cup ricotta
- 1/4 cup chocolate chips
- 2 tbsps sugar
- 2 tbsps unsweetened cocoa powder
Tools
- 1 Bowl
- 1 Fork
- 1 Parchment Paper
- 1 Cake Pan
- 1 Spoon
How to prepare Sacher taste crumble cake
First, prepare the shortcrust pastry. In a bowl, place the egg and the sugar. Mix with a fork.
Add and incorporate the oil.
Add the flour, cocoa powder, baking powder, and if you like, a few drops of rum flavoring. Knead with your hands until you get large crumbs.
Divide the dough into two equal parts. Place one part into a 8-inch greased and floured mold or, if you prefer, lined with parchment paper. If you want to take a look at my mold, you can find it here.
Press the shortcrust pastry well with your hands to create the base of the crumble plus a small edge.
Add the two tablespoons of apricot jam and level well.
In a bowl, place the ricotta, chocolate chips, sugar, and cocoa. Mix with a spoon to obtain a smooth cream, then place it inside the mold and level.
Add the remaining dough, crumbling it with your hands.
Bake in a hot, static oven at 350°F and let it cook for about 30 minutes. Please check the cooking times based on your oven.
Remove from the oven and let the crumble cool well. I recommend letting it rest in the refrigerator for about 2 hours before consuming it.
If you like, dust with powdered sugar before serving.
Help yourself.
