Crumble cake with espresso cream.

Traditional and Bimby recipes.

This cake is a true delight with a rich flavor and 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 dietary needs.

For the lemon cream crumble cake click here

for the almond crumble cake with chocolate cream click here

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

576.10 Kcal

calories per serving

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Energy 576.10 (Kcal)
Carbohydrates 80.67 (g) of which sugars 37.80 (g)
Proteins 11.99 (g)
Fat 25.29 (g) of which saturated 13.05 (g)of which unsaturated 8.23 (g)
Fibers 7.42 (g)
Sodium 14.20 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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1/2 cup butter (Or Greek yogurt)
2 3/4 cups all-purpose flour (Or fiber flour or another low G.I.)
1/2 cup unsweetened cocoa powder
1/2 cup sugar (or 2 tbsps sweetener)
1/2 packet baking powder
1 packet vanillin
1 2/3 cups milk
1/3 cup espresso (espresso)
1 tsp instant coffee (heaping)
2/3 cup sugar (or 2 1/2 tbsps stevia or 2/3 cup erythritol)
4 egg yolks
1/3 cup cornstarch (Or 1/2 cup oat flour)
1/2 cup chocolate chips (Or walnut granules)

Crumble cake with espresso cream

Tools

1 Bowl
1 Baking pan – non-stick – diameter 9.5 inches
1 Pot
1 Plastic wrap
1 Baking dish

Steps

Preliminary steps for the shortcrust in both versions.

Take the butter out of the fridge so it’s soft like an ointment
Preheat the oven to 350°F. Grease and flour a cake pan or line it with parchment paper with a removable bottom (Ø 9.5 inches)
In a saucepan, heat the milk with the vanilla and both the instant and espresso coffee
Meanwhile, in another bowl, using an electric mixer or a stand mixer, whip the egg yolks with the sugar until frothy and fluffy. Then add the cornstarch and continue mixing.
When the coffee milk starts to gently boil, add the whipped eggs, stir gently, and wait for the first bubbles to appear on the surface.
At this point, remove the pot from the heat and quickly stir with a whisk. The cream will thicken immediately.
Transfer it to a wide, shallow baking dish, cover with plastic wrap in contact, and let cool.
In a large bowl, place 2 eggs, 1/2 cup butter, 2 3/4 cups all-purpose flour, 1/2 cup cocoa, 1/2 packet baking powder, and 1 packet vanillin, and mix without compacting the dough which should be crumbly. To do this, gather the mixture in your hands and rub them against each other.
Spread half of the crumbs on the bottom of the cake pan, distributing them evenly without pressing.
Spread the coffee cream on the cake base by spoonfuls, leaving the edge free, add the chocolate chips and cover with the remaining crumbs
Bake in a hot oven for 25 – 30 minutes (350°F). Allow the crumble to cool before unmolding.
The Crumble Cake with Espresso Cream is ready
Bimby Espresso Cream.
Place instant coffee and sugar in the bowl, 15 sec. speed 10
Add milk, espresso, eggs, vanilla, cornstarch, and cook for 8min. 194°F speed 4.
Transfer the cream to a bowl and let cool covered with contact wrap.
Wash and dry the bowl and proceed with the shortcrust.
Place in the bowl 2 eggs, 1/2 cup butter, 2 3/4 cups all-purpose flour, 1/2 cup cocoa, 1/2 packet baking powder, and 1 packet vanillin, knead: 10 sec./speed 5. It will result in a crumbly mixture
Spread the coffee cream on the cake base by spoonfuls, leaving the edge free, add the chocolate chips and cover with the remaining crumbs.
Bake in a hot oven for 20-25 minutes (350°F). Allow the crumble to cool before unmolding.
With the help of our dear friend Bimby, we prepared the crumble cake with espresso cream together.