Strawberry crumble cake

Compatibile with Thermomix TM5 and TM31

Strawberry crumble cake
+60 min
Springform 22 cm / 9 inch


  • 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


  1. Wash and clean the strawberries, cut into dices and set aside.
For the base
  1. Put into the bowl flour, butter (softened), sugar, the egg and the vanilla extract: 50 sec. speed 4.
  2. 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
  1. Put into the bowl the hazelnuts and crush: 10 sec. speed 9.
  2. Add sugar, flour and butter: 40 sec. speed 4.
  3. Check for a very crumbled result and set aside.
For the filling cream
  1. Place the butterfly into the bowl and add cream cheese and sugar: 30 sec. vel. 2.
  2. Set aside.
For the cake
  1. Take the dough from the fridge and roll out into the spring form.
  2. Pour over the base the filling cream and smooth over with the back of a spoon.
  3. Strew the strawberries over the cream and finish with a layer of crumble (well crumbled over by hands).
  4. Bake in the preheated oven at 350°F for 40 minutes (until golden brown).