Crumble Cake with Fragrant Lemon Cream.
Traditional and also Bimby recipe.
A true delight, this cake with a fresh taste and intoxicating aroma.
Easy to make and economical, ideal for breakfast, tea, or as a snack.
In addition to the instructions for a diet recipe, you will also find options for a non-diet recipe.

I have designed these recipes for you:

Cost: Very economical
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

1 tbsp tbsp stevia (or 1/4 cup of sugar or 70 erythritol)
2 cups cups milk
2 eggs
1/2 cup cup oat flour (Cornstarch or tapioca starch)
1 packet vanillin
1 egg
1/2 cup cup vegetable oil (or 7 tbsp of butter)
1 tbsp tbsp stevia (or 1/4 cup of sugar or erythritol)
2 1/2 cups cups oat flour (O fiber or 00)
1 packet baking powder
1 lemon zest (grated)

Tools

what we need to make the

Bowl
Baking Pan – springform 24 cm
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 it becomes soft like an ointment (if using butter).
Preheat the oven to 350°F. Butter and flour the cake tin or cover it with parchment paper with a 9-inch opening base
In a saucepan, heat the milk with the vanilla and the peel of 1 lemon
Meanwhile, separately, using an electric whisk or a stand mixer, whip the yolks and sweetener/sugar until a fluffy and frothy mixture is obtained. Then add the oat/tapioca/cornstarch flour (according to nutritional choice), and work again.
When the milk gradually starts to 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 mix with a whisk. The cream will thicken immediately.
Transfer it to a wide, shallow dish, cover with food-safe plastic wrap in contact, and let it cool.
In a large bowl, put the chosen flour, oil, egg, baking powder, and sweetener, and knead, avoiding compacting the mixture that should come out 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 tin, distributing them evenly without pressing.
Distribute the lemon cream on the cake bottom in spoonfuls, without pressing, it will spread on its own with the heat, then cover with the remaining crumbs.
Bake in a hot oven for 30 or 35 minutes (350°F). Let the crumble cake cool before removing it from the mold.
Here is the Crumble Cake with Fragrant Lemon Cream ready.
great for all ages
The lemon cream:
Put in the bowl the zest of one lemon
the sweetener/sugar, 15 sec. speed 10
Add the milk, eggs, vanilla, oat/tapioca flour, or cornstarch, and cook for 8min. 194°F speed 4.
Let cool covered with contact cling film
Transfer 2/3 of the crumbs to the bottom of the cake tin, distributing them evenly without pressing.
Distribute the lemon cream on the cake bottom in spoonfuls, without pressing, it will spread on its own with the heat, then cover with the remaining crumbs.
Bake in a hot oven for 30 or 35 minutes (350°F). Let the crumble cake cool before removing it from the mold.
The Crumble Cake with Fragrant Lemon Cream is ready to be enjoyed