Berries and crumble cake

The berry and crumble cake is an amazing dessert, for the complexity of the aromas and because it seems super complicated to make, while it is not at all. Preparation is in fact much faster than one might think. Cooking times are a bit long, yes, but in the meantime you can do like me and take advantage of it to clean up the kitchen, which I prefer to always keep in order, ready for the next recipe in case I get the right inspiration; – )
Returning to the recipe, as far as I am concerned with these ingredients, the mix of flavors is delicious: the acid of the berries goes very well with the sweetness of the cake and the pastry, the crumble crumble contrasts perfectly with the softness and the humidity of the two lower layers, and that light aroma of almonds manages to crown everything making this dessert even tastier!
In short, for me it is a recipe promoted with flying colors, now you just have to try this cake with berries and let me know if you have appreciated it as much as I do 😉

  • Doses for 1 mold of 26×26 cm:
  • for the crumble
  • 150 gr of flour 00
  • 100 gr of butter
  • 100 gr of sugar
  • for the cake
  • 400 gr of 00 flour
  • 1 sachet of baking powder
  • 150 g of sugar
  • 120 gr of butter
  • 200 gr of white yogurt
  • 4 eggs
  • 2 tablespoons of almond flour
  • 300 gr of berries
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 20 min
  • cooking: 50 min
  • total: 1 hour and 10 min + 30 min in the fridge

Method

How to make berries and crumble pie

First prepare the crumble: quickly mix all the ingredients with your fingers, then cover with cling film and leave to rest in the fridge for at least 30 minutes.

In another bowl, beat the eggs with the sugar until a light and frothy mixture is obtained, then add the yogurt and softened butter and work until a creamy consistency is obtained.
Finally incorporate sifted flour and yeast and then the almond flour.
If the dough turns out to be too hard, add a couple of spoons of milk, but consider that it should be a little thick, not too fluid.

Pour the mixture into the buttered and floured mold, level the surface and distribute the berries over it, pressing lightly.
At this point distribute the crumble over the berries in order to completely cover them.
Bake for about 40 minutes at 180 ° C in a preheated convection oven.

Once cooked, let it at least cool before removing from the mold and cut into squares.

The berry and crumble cake is ready to be served!

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