Quick Crumb Cake Recipe

For the Crust:

1. 250g flour
2. 60g sugar
3. 120g butter
4. A pinch of salt

For the Cream:

1. 500g sour cream (20% fat)
2. 2 eggs
3. 1 tbsp starch
4. 20g vanilla sugar
5. 50g butter
6. 120g sugar

Instructions:

1. Mix together soft butter, flour, 60g sugar, and a little teaspoon of salt in a mixing dish.
2. Fry the mixture in a skillet for about 5 to 6 minutes, stirring regularly, until it turns golden brown. You’ll top your crumb with this.

Regarding the Cream:

1. Combine two eggs, starch, sour cream, and 120g of sugar in a another bowl.
2. Stirring continually, cook the cream over low heat until it thickens. Cook for a further thirty seconds once the first bubbling appears.

Assembly:

• Take the cream off the stove and stir in 50g of butter and the vanilla sugar. Blend until well blended.
• Line a 20cm-diameter cake mould with parchment paper on the sides and bottom.
• Part of the crumb mixture should first be added to the mold’s bottom.
• Cover the crumb layer with the heated cream.
• Continue stacking cream and crumb until all the ingredients have been utilised.
• Distribute the leftover crumbs over the cake’s top.
• Wrap the cake with plastic wrap.
• After letting the cake come to room temperature, refrigerate it for six to eight hours.