Crumble cake with fragrant lemon cream.
Traditional and also Bimby recipe.
A real delight this cake with a fresh taste and intoxicating aroma.
Easy to make and economical, ideal for breakfast, tea, or a snack.
In addition to the directions for a diet recipe, you will also find options for a non-diet recipe.

These recipes are designed for you:

Cost: Very Cheap
Rest time: 20 Minutes
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

452.90 Kcal

calories per serving

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Energy 452.90 (Kcal)
Carbohydrates 52.33 (g) of which sugars 4.29 (g)
Proteins 13.50 (g)
Fat 26.02 (g) of which saturated 6.00 (g)of which unsaturated 19.47 (g)
Fibers 4.51 (g)
Sodium 60.47 (mg)

Indicative values for a portion of 166 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

Take note

0.5 oz stevia (or 1/3 cup of sugar or 1/3 cup of erythritol)
2 cups milk
2 eggs
1/2 cup oat flour (Cornstarch or tapioca starch)
1 packet vanilla
1 egg
1/2 cup vegetable oil (or 1 stick of butter)
0.5 oz stevia (or 1/3 cup of sugar or of erythritol)
2 1/2 cups oat flour (Or fiber or all-purpose flour)
1 packet baking powder
1 lemon zest (grated)

Tools

What we need to make the

Bowl
Baking Pan – springform 9.5 inches
Grater
Parchment Paper
Electric Whisk

Preparation: Crumble Cake with Fragrant Lemon Cream

Preliminaries for both traditional and Bimby versions:

Take the butter out of the fridge so that it becomes soft like an ointment (if using butter).
Preheat the oven to 350°F. Butter and flour the cake pan or cover with parchment paper, using a springform 9.5 inches pan
In a saucepan, heat the milk with the vanilla and the zest of 1 lemon
Meanwhile, in a separate bowl, with the whisks of an electric mixer or a stand mixer, beat the egg yolks and sweetener/sugar until you get a fluffy and frothy mixture. Then add the oat/tapioca/or cornstarch (depending on the nutritional choice), and mix again.
When the milk starts to boil, add the beaten eggs, stir gently, and wait for the first bubbles to appear on the surface.
At this point, remove the pot from the heat and mix quickly with a whisk. The cream will thicken immediately.
Transfer it to a wide, shallow dish, cover with plastic wrap in contact with the cream, and let it cool.
In a large bowl, place the chosen flour, oil, egg, baking powder, and sweetener, and knead, avoiding compacting the mixture, which should remain crumbly.
To do this, gather the mixture between your hands and rub them against each other.
Transfer 2/3 of the crumbs to the bottom of the cake pan, spreading them evenly without pressing.
Spread the lemon cream over the base of the cake in spoonfuls, without pressing, as it will spread on its own with heat, then cover with the remaining crumbs.
Bake in a hot oven for 30 or 35 minutes (350°F). Let the crumble cool before removing from the mold.
Here is the Crumble Cake with Fragrant Lemon Cream ready.
Great for all ages
The lemon cream:
Put in the cup the zest of a lemon
The sweetener/sugar, 15 sec. speed 10
Add the milk, eggs, vanilla, oat/tapioca/or cornstarch, and cook for 8 min. 194°F, speed 4.
Let cool covered with plastic wrap in contact
Transfer 2/3 of the crumbs to the bottom of the cake pan, spreading them evenly without pressing.
Spread the lemon cream over the base of the cake in spoonfuls, without pressing, as it will spread on its own with heat, then cover with the remaining crumbs.
Bake in a hot oven for 30 or 35 minutes (350°F). Let the crumble cool before removing from the mold.
The Crumble Cake with Fragrant Lemon Cream is ready to be enjoyed