Cherry crumble
The crumble is a spoon dessert of British origin, baked in the oven, consisting of a granular and crunchy layer with a cherry filling. A must-try!
- Very easy
- 50 min
Crumble Cake with Jam
- Vegetarian
- Difficulty: Easy
- Prep time: 29 min
- Cook time: 50 min
- Serving: 6 persone
- Cost: Low
PRESENTATION
The raspberry jam crumble cake is a rustic and delicious pantry sweet made with shortcrust pastry, an evergreen of homemade cooking, for many also a comfort food that evokes childhood and homemade snacks from grandma, like the cake with jam. The filling with raspberry jam gives this cake an irresistible flavor and represents the soft heart enclosed between two layers of crunchy pastry crumbs. The essence of this crumble cake lies in its simplicity, a simplicity that is found in its basic ingredients: flour, butter, sugar, and the delicious raspberry jam. The magic begins when these elements are combined together to create a buttery and crumbly dough that will form both the base and the topping of this exquisite crumb cake, from which the cake takes its name. The raspberry jam crumble cake embodies the charm of homemade cooking, an easy-to-make dessert that can bring joy by satisfying all palates with its many variations:
- Nutella Crumble Cake
- Cream Crumble Cake
- Ricotta and Chocolate Crumble Cake
- Lemon Cream Crumble Cake
- Ricotta and Jam Crumble Cake
- INGREDIENTS
- Eggs 2
- Type 00 flour 3 ½ cups (440 g)
- Brown sugar ½ cup (100 g)
- Butter 13 tbsp (185 g)
- Powdered yeast for sweets 1.1 tsp (6 g)
- Vanilla bean 1
- Fine salt 1 pinch
- Almond slices to taste
- Raspberry jam 2 ½ cups (600 g)
Preparation
How to prepare Crumble Cake with Jam
To prepare the crumble cake with jam, place the cold butter cut into cubes, the flour 1, and the baking powder 2 in a bowl, and start crumbling the mixture with your hands 3.
Add the sugar, a pinch of salt 4, and the vanilla seeds 5. Finally, incorporate the eggs 6.
Continue to crumble the mixture to form coarse crumbs 7, cover with plastic wrap, and place in the fridge for 1 hour 8. Line a 9-inch springform pan with parchment paper, pour 2/3 of the dough into the pan 9.
Compact the bottom with your hands or the back of a spoon 10 and also form the edge. Spread the jam 11 and cover with the remaining crumbs 12.
Cover the entire surface, then distribute the almond flakes 13. Bake in a preheated static oven at 350°F for about 60 minutes.
Storage
Advice
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