Baking & Pastry
Almond Berries Crumble Cake
Servings
2 Servings
Time
45 min
Difficulty
Medium
Ingredients
Muffin Batter Ingredients:
- 100 grams Butter
- 225 grams Granulated Sugar
- 3 grams Salt
- 175 grams Whole Eggs
- 250 grams High-Protein Flour
- 95 grams Medium-Protein Flour
- 90 grams Powdered Milk
- 10 grams Baking Powder
- 2 grams Baking Soda
- 125 grams Cooking Oil
- 90 grams UHT Liquid Milk
- 2 grams Vanilla Essence
Crumble Dough Ingredients:
- 50 grams Butter
- 50 grams Powdered Sugar
- 140 grams Medium-Protein Flour
- 1 gram Vanilla Essence
Topping :
- 100 grams Croner Pectin Raspberry 50%
- 100 grams Croner Pectin Blueberry 50%
- 100 grams Croner Pectin Strawberry 50%
Instructions
Muffin Batter:
- Mix butter, sugar, and salt until fluffy.
- Once the mixture is fluffy, gradually add the eggs while continuing to mix.
- Add the dry ingredients and stir using a spatula with a folding technique.
- Once the mixture is well combined, add the liquid ingredients and stir again.
- Finally, add vanilla essence, divide the batter into 3 portions, then pour the batter into a 20cm x 10cm baking pan lined with baking paper.
- After pouring the batter, bake in an oven preheated to 180 degrees Celsius for 17 minutes.
- Remove the muffins and let them cool on a cooling rack until completely cooled.
Crumble Mixture:
- Mix butter, powdered sugar, and flour, then knead.
- Once the dough is mixed, shape it into a block and place it in the freezer until frozen.
- Once the dough is frozen, grate it into flakes and bake in an oven at 175 degrees Celsius for 15 minutes.
- Remove the crumble and let it cool until the texture hardens.
Finishing:
- Spread raspberry, blueberry, and strawberry jam on each cake.
- Then smooth it out and sprinkle with crumble.
- The Mixed Berry Crumble Cake is ready to serve.
