Cocoa crumble cake with milk cream, an easy-to-make cake suitable even for those who aren’t experts with desserts because there’s no need to roll out the pastry. Once a crumbly dough is obtained, it is placed in a pan, cream is added, and covered with more crumbs.
I made this cake with the Bimby but it can also be done without it, I write both methods so you can choose the one you prefer.
These quantities are for a round 9 ½-inch or square 8-inch pan. I cooked it in an air fryer but of course, you can also bake it in the oven. You can also replace the cream with ricotta mixed with sugar, making the cake even simpler.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very low cost
- Preparation time: 15 Minutes
- Cooking methods: Air Fryer, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup butter (soft)
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup sugar
- Half packet baking powder
- 1/3 cup sugar
- 1 pod vanilla
- 1 1/4 cups whole milk
- 3 tbsps cornstarch
Recommended Tools
- Air Fryer dual resistance 6 liters
- Air Fryer Pan 8×8 inches
- Air Fryer Paper Liners 8 x 8 inches
How to Prepare Cocoa Crumble Cake with Milk Cream
Put the cream ingredients in the bowl and cook 7 minutes / 194°F / speed 4.
Let the cream cool in a bowl covered with plastic wrap and in the meantime prepare the pastry:
Put all the pastry ingredients in the bowl and knead 5 seconds / speed 5. You should get crumbs, if necessary repeat for another 5 seconds.
Transfer one-third of the crumbs to the bottom of a baking tin lined with parchment paper, add a layer of now-cooled milk cream, and finish with the remaining crumbs.
Cook in the air fryer at 320°F for about 25 minutes, or in a preheated oven at 356°F for 30 minutes.
Once cooked, let the cake cool well and place it in the fridge for at least 30 minutes before serving.
Put the cream ingredients in a saucepan and mix well with the whisks until all lumps are gone. Turn on the heat and bring to a boil for a couple of minutes over low heat, stirring constantly.
Let the cream cool in a bowl covered with plastic wrap and in the meantime prepare the pastry:
Put all the pastry ingredients in a food processor and blend until you get crumbs.
Transfer one-third of the crumbs to the bottom of a baking tin lined with parchment paper, add a layer of now-cooled milk cream, and finish with the remaining crumbs.
Cook in the air fryer at 320°F for about 25 minutes, or in a preheated oven at 356°F for 30 minutes.
Once cooked, let the cake cool well and place it in the fridge for at least 30 minutes before serving.
