Hi Everyone!
This weekend I decided to make my family’s favorite dessert cake – the one and only : AMAZING CRUMBLE CREAM CAKE.
This recipe has been in the family for ages. It has the most amazing fluffy and smooth filling with a golden crunchy base and a light crumbly topping.
It makes such an awesome desert! Once on the table, eaten in minutes - literally to the last crumb! It is a great option for parties and is always a crowd pleaser.
Give it a try, hope you’ll love it :)
Crumble Cream Cake
Ingredients for the base and crumbled topping:
2 cups all-purpose flour
2 tsp baking powder
¼ cup sugar
1 tsp pure vanilla extract
200 grams unsalted butter, cut into 6 pieces, softened but still cool
2 egg yolks
Ingredients for the filling:
500 grams whipping cream
70 grams sugar
80 grams instant vanilla pudding, sifted
250 grams sour-cream
500 grams vanilla yogurt
In a mixing bowl with a paddle attachment beat together: flour, baking powder, sugar, vanilla extract and butter until combined and crumbly:
Add egg yolks and mix until combined and forms crumbly dough:
Place half the mixture into the pan and press firmly into an even layer (you can use a small glass). Set aside. Place the remaining half mixture into a separate greased pan and press to form a 1 cm layer:
Bake at 180 degrees Celsius for 20 minutes, until golden brown. Then set aside to cool - It smells amazing!! :
For the filling:
In a mixing bowl whisk the whipping cream on medium speed 2-3 minutes, gradually adding in the sugar and vanilla pudding. Whip until stiff peaks form. With a spatula, fold in the sour cream and yogurt gently into the mixture (gently- not to deflate the whipped cream) until combined and smooth:
Once the base has cooled, spoon the filling on the base and gently spread evenly:
Crumble the remaining crumb topping in the second pan and sprinkle evenly over the mixture:
Cover and refrigerate at least 4 hours before serving and enjoy!!
Crumble Cream Cake recipe:
Ingredients:
For the base and crumble topping:
2 cups all-purpose flour
2 tsp baking powder
¼ cup sugar
1 tsp pure vanilla extract
200 grams unsalted butter, cut into 6 pieces, softened but still cool
2 egg yolks
For the cheesecake filling:
500 grams whipping cream
70 grams sugar
80 grams instant vanilla pudding, sifted
250 grams sour-cream
500 grams vanilla yogurt
Method:
For the base and crumble topping:
- Pre-heat oven to 180 degrees Celsius.
- In a mixing bowl with a paddle attachment beat together: flour, baking powder, sugar, vanilla extract and butter until combined and crumbly. Add egg yolks and mix until combined and forms crumbly dough.
- For the base: Grease a cake pan (a round 10-inch spring form pan or a 33x23 pan) with non-stick spray. Place half the mixture into the pan and press firmly into an even layer (you can use a small glass). Set aside.
- For the crumble topping: Grease a separate cake pan (any size, since it will be crumbled later on) with non-stick spray and place the remaining half mixture into the pan. Press to form a 1 cm layer.
- Bake at 180 degrees Celsius for 20 minutes, until golden brown. Set aside to cool.
For the filling:
- In a mixing bowl whisk the whipping cream on medium speed 2-3 minutes, gradually adding in the sugar and vanilla pudding. Whip until stiff peaks form. With a spatula, fold in the sour cream and yogurt gently into the mixture (gently- not to deflate the whipped cream) until combined and smooth.
- Once the base has cooled, spoon the filling on the base and gently spread evenly.
- Crumble the remaining crumb topping in the second pan and sprinkle evenly over the mixture.
- Cover and refrigerate at least 4 hours before serving. ENJOY!
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Give it a try, hope you’ll love it
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