Strawberry and cream crumble cake

Today I'm back with another very springy recipe idea: a strawberry and cream crumble cake! Two layers of crumbs that enclose a layer of juicy strawberries and a layer of milk cream. This cake is fresh, crunchy and creamy at the same time and super delicious! I've adapted the recipe from Chiarapassion but you can check out how I made it in the section below! INGREDIENTS: --- CREAM LAYER --- 365g milk* 80g granulated sugar 45g potato starch 1/2 bag vanilla powder 1/2 lemon (zest) --- STRAWBERRY LAYER --- 350g strawberries 35g granulated sugar 7g cornstarch 1 teaspoon lemon juice --- CRUMBLE LAYER --- 300g all purpose flour 100g granulated sugar 1 egg 75g vegetable oil 4g baking powder 1/2 lemon (zest) 25-30g rolled oats pinch of salt DIRECTIONS: Make the cream: in a saucepan add all the dry ingredients: sugar, potato starch, vanilla powder and lemon zest. Add a small quantity of milk and whisk until there are no lumps and the dry ingredients are completely dissolved. Then all the remaining milk and turn on the heat. On medium heat keep whisking until it starts to thicken. Remove from the heat and cover with cling film. Set aside. Make the strawberry filling: wash and rinse the berries. Cut them in small pieces and put them in a bowl with sugar and lemon juice. Mix with a spoon and let it rest for 5-10 minutes. Add cornstarch into the bowl of strawberries, mix with a spoon and transfer into a pan. Turn on the heat and bring it to a simmer until they thicken and start to gel. Let it cool while making the crumbly layers. Preheat oven to 350°F (180°C) and cover a 22cm (8 or 9 inch) springform pan with parchment paper. In a big bowl add flour, baking powder, sugar, salt and lemon zest. Pour the oil and the egg (slightly beaten). Stir all together with a fork and then by hand forming pastry crumbs. Transfer half of the mixture into the prepared baking dish pressing down with your finger until you create an even layer. Spread the cream on top and the strawberry layer on top of that. Finally add the rolled oats into the remaining crumb mixture, mix to combine and spread over the strawberries. Bake for about 45-50 minutes or until it starts to brown on the edges. Turn off the oven and let it cool completely before removing it from the pan. Enjoy :) RECIPE NOTES: I've garnished the surface with strawberries but you can leave them out or sprinkle with powdered sugar. Store it in the fridge for a few days. If you let it rest in the fridge overnight it will taste even better in the morning. RECIPE CARD: If you make it let me know! :)

Strawberry and cream crumble cake
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