Strawberry crumble cake
Compatibile with Thermomix TM5 and TM31
Ingredients
- For the base
- 9 oz bakers flour
- 4 oz unsalted butter
- 4 oz sugar
- 1 eggs
- 1 tbsp (extract) vanilla
- For the crumble
- 4 oz hazelnuts
- 4 oz brown sugar
- 5 oz bakers flour
- 4 oz unsalted butter
- For the filling cream
- 9 oz cream cheese
- 2 oz sugar
- 18 oz strawberries
Steps
- Wash and clean the strawberries, cut into dices and set aside.
For the base
- Put into the bowl flour, butter (softened), sugar, the egg and the vanilla extract: 50 sec. speed 4.
- Take the dough (will be a little crumbled), compact it by hands, wrap with cling film and transfer into the fridge to rest for 30 minutes.
For the crumble
- Put into the bowl the hazelnuts and crush: 10 sec. speed 9.
- Add sugar, flour and butter: 40 sec. speed 4.
- Check for a very crumbled result and set aside.
For the filling cream
- Place the butterfly into the bowl and add cream cheese and sugar: 30 sec. vel. 2.
- Set aside.
For the cake
- Take the dough from the fridge and roll out into the spring form.
- Pour over the base the filling cream and smooth over with the back of a spoon.
- Strew the strawberries over the cream and finish with a layer of crumble (well crumbled over by hands).
- Bake in the preheated oven at 350°F for 40 minutes (until golden brown).
