Recipe Berry and crumble cake of 28-03-2019
There berry and crumble cake it is a surprising dessert, due to the complexity of the aromas and because it seems super complicated to make, while it is not at all. The preparation is in fact much faster than you might think. The cooking times are a bit long, yes, but in the meantime you can do as I do and take the opportunity to clean up the kitchen, which I always prefer to 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 acidity of the berries goes very well with the sweetness of the cake and the pastry, the crunchy crumble contrasts perfectly with the softness and the humidity of the two lower layers, and that light almond aroma manages to crown it all making this dessert even better!
In short, for me it is a recipe passed with flying colors, now you just have to try this one too berry pie and let me know if you appreciated it as much as I did ;-)
How to make berry and crumble cake
First prepare the crumble: quickly mix all the ingredients with your fingers, then cover with plastic wrap and let it rest in the fridge for at least 30 minutes.
In another bowl, beat the eggs with the sugar until the mixture is light and fluffy, then add the yogurt and softened butter and knead until a creamy consistency is obtained.
Finally, stir in the sifted flour and yeast and then the almond flour.
If the dough is too firm, add a couple of tablespoons of milk, but consider that it should be a little thick, not too fluid.
Pour the mixture into the greased 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 pre-heated ventilated oven.
Once cooked, let it cool before taking it out of the mold and cut into squares.
The berry and crumble cake is ready to be served!