Crumb cake with espresso coffee custard.

Traditional recipe and Thermomix version.

This cake is a true delight with a full-bodied taste and an intoxicating aroma.

A real energy boost, perfect for breakfast or as a dessert.

Easy to make, economical and quick to prepare; you will also find ingredient variations for those with dietary needs.

For the crumb cake with fragrant lemon custard click here

for the almond crumb cake with chocolate custard click here

Cost: Very inexpensive
Rest time: 15 Minutes
Preparation time: 15 Minutes
Portions: 10
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

Let’s go shopping

9 tbsp butter (Or Greek yogurt)
2 3/4 cups all-purpose flour (00) (Or fiber flour or other low GI flour)
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar (or 1 3/4 tbsp stevia or 3/4 cup erythritol)
1/2 sachet baking powder
1 sachet vanillin
1 2/3 cups milk
1/3 cup espresso coffee (espresso)
1 tsp instant coffee (heaping)
2/3 cup granulated sugar (or 2 1/2 tbsp stevia or 3/4 cup erythritol)
4 egg yolks
5 tbsp cornstarch (maizena) (Or 1/2 cup oat flour)
1/2 cup chocolate chips (Or chopped nuts)

Crumb cake with espresso coffee custard

Tools

Crumb cake with espresso coffee custard

1 Bowl
1 Pan – non-stick – diameter 9.5 in
1 Saucepan
1 Plastic wrap
1 Baking dish

Steps

Preliminaries for the shortcrust in both versions.

Take the butter out of the fridge so it becomes soft like a pomade.
Preheat the oven to 356°F. Grease and flour a springform pan or line it with parchment paper with a removable base (Ø 9.5 in)
In a small saucepan heat the milk with the vanilla and both the instant and espresso coffee.
Meanwhile, elsewhere, beat the yolks and sugar with the whisk of an electric mixer or stand mixer until the mixture is pale and fluffy. Then add the cornstarch and mix a little more.
When the coffee milk begins to come to a simmer, gradually add the egg mixture, stir gently, and wait for the first bubbles to appear on the surface.
At this point remove the saucepan from the heat and whisk quickly. The custard will thicken immediately.
Transfer it to a wide, shallow baking dish, cover with plastic wrap directly on the surface and let it cool.
In a large bowl put 2 eggs, 9 tbsp butter, 2 3/4 cups all-purpose flour, 1/2 cup cocoa, 1/2 sachet baking powder, and 1 sachet vanillin, and mix avoiding compacting the dough; it should remain crumbly, not compact. To obtain this, gather the mixture between your hands and rub them against each other.
Transfer half of the crumbs to the bottom of the pan, spreading them evenly without pressing.
Spoon the coffee custard over the base, leaving the edge free, add the chocolate chips and cover with the remaining crumbs.
Bake in a hot oven for 25 – 30 minutes (356°F). Allow the crumb cake to cool before removing from the pan.
Here is the Crumb Cake with Espresso Coffee Custard
Thermomix coffee custard.
Place the instant coffee and sugar in the bowl: 15 sec. speed 10.
Add the milk, espresso, eggs, vanilla and cornstarch, and cook for 8 min. 194°F speed 4.
Transfer the custard to a bowl and let it cool covered with plastic wrap directly on the surface.
Wash and dry the Thermomix bowl and proceed with the dough.
Place in the bowl 2 eggs, 9 tbsp butter, 2 3/4 cups all-purpose flour, 1/2 cup cocoa, 1/2 sachet baking powder, and 1 sachet vanillin, mix: 10 sec./speed 5. You will obtain a non-compact, crumbly mixture.
Spoon the coffee custard over the base leaving the edge free, add the chips and cover with the remaining crumbs.
Bake in a hot oven for 20-25 minutes (356°F). Allow the crumb cake to cool before removing from the pan.
With the help of our dear friend Thermomix we prepared the crumb cake with espresso coffee custard together.