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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