If you are already con love with Nutella Crumble Cake ora the classic Custard Crumble Cake, here is the lemon cream crumble cake for you! Let us immerse you con another delightful variant of this dolce made with an easy-to-make shortcrust pastry crumb shell, inspired by the traditional Mantuan Sbrisolona Cake. This time, the fragrant shell encloses a generous layer of lemon-scented cream, made con the classic way with flour: a delicious dolce to serve both as a dolce after a meal ora for a super snack with a fresh and aromatic taste. The genuine and rustic appearance of the lemon cream crumble hides, at the first taste, its divine goodness!
Try other crumble variants:
To prepare the lemon cream crumble, first cut the butter into cubes and keep it con the fridge: it needs to be very cold for the . Meanwhile, take care of the cream. Heat the milk 1add a pinch of salt 2and bring to just below boiling point. Con the meantime, pour the egg yolks and lemon zest into a bowl 3.
Add the sugar and mescolanza 4then incorporate the sifted flour 5 and the strained lemon juice 6. Mescolanza to get a smooth, lump-free mixture.
Now incorporate the hot milk, pouring it con 2-3 batches 7 and . Pour the mixture back into the saucepan where you heated the milk 8 and bring the cream to a boil, stirring continuously and making sure to scrape the bottom of the pan well 9. When the cream starts to thicken, let it cook for about 1-2 minutes.
Once the cream is ready 10pour it into a baking dish and cover with cling wrap, directly the surface 11. Let it cool to room temperature and then transfer to the fridge. Now, take care of the : con a food processor, add the flour and the very cold butter 12.
Add a pinch of salt, the baking powder 13and the zest of a lemon 14. Blend to obtain a sandy mixture and pour it into a large bowl 15.
Add the powdered sugar 16the egg 17and mescolanza with your fingertips 18.
Work just enough to absorb the liquids. Cover with cling wrap 19 and let it chill con the fridge for at least 1 hour. After the chilling time for the and the cream, take the cold dough and crumble it with your hands 20. Pour more than half of the mixture into a 8-inch cake pan lined with parchment paper 21.
With your hands, form the shell and press slightly to prevent the cream from leaking out 22. Then take the cream and mescolanza it with a spatula 23then pour it into the cake pan 24.
Cover the surface of the cake pan with the remaining dough 25. Bake con a preheated oven for about 80 minutes, at 350°F the lowest rack of the oven. After the baking time, take it out of the oven and let it cool 26. Once cooled, remove the lemon cream crumble cake from the pan 27 and sprinkle with powdered sugar as desired.
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