Greek yogurt and strawberries crumb cake
The Greek yogurt and strawberries crumb cake is creamy inside and crunchy outside. It's a typical Italian home cake.
Servings 8 serves
Equipment
- 1 round mold 25 cm in diameter
Ingredients
Base
- 100 g of fine yellow cornmeal flour or all-purpose flour
- 100 g of almond flour alternatively 100 g finely ground almonds in the blender
- 100 g of whole-wheat or spelt flour
- 100 g of brown sugar
- 100 g of cubed cold salted butter
- 1 egg, about 60 g
Filling
- 200 g of strawberries
- 2 tablespoons filtered lemon juice
- 20 g of brown sugar
- 400 g of Greek yogurt or fresh ricotta
- 50 g of powdered sugar
- 1 pinch of salt
- 1 egg
- 100 g of white chocolate, optional
Instructions
Base
- Mix the different types of flour with the sugar in a large bowl. Then add the butter and egg and work the mixture with your fingertips until you get a dough of large crumbs. Set aside in the refrigerator.
Filling
- Wash and cut strawberries as you like, season with lemon juice and sugar, mix with a metal spoon, and set aside.
- Mix yogurt, sugar, salt, and egg with a spoon until smooth. Set aside.
Crumb cake assembling
- Preheat the oven to 180 °C (356 °F), static function.
- Butter the mold, or line it with baking paper. Place more than half of the dough in the bottom of the cake pan, then press it lightly with your fingers to form the base.
- Pour the cream over the base and spread it with a spatula.
- Drain the strawberries of their juice (which you’ll set aside for another use, such as flavoring yogurt). Arrange the strawberries on top of the cream and sprinkle chocolate chips or pieces among them.
- Crumble the dough you set aside over the fruit to cover the whole surface.
- Bake for 40 minutes or until the surface is golden brown.
- Remove the crumb cake from the oven and, before slicing, let it cool to lukewarm, or let it cool completely and refrigerate for a couple of hours.
Tips
- Warm or cold? If it’s still warm, it will be slightly soft, so slice it without removing it from the mold. If, conversely, you’re serving it after chilling it in the refrigerator, place the cake on a serving plate and slice it without any trouble. If the cake still seems soft when you try to move or slice it, put it in the freezer for 10 minutes.
- You can use unsalted butter for the base and add 1 g of salt.
- You can use half Greek yogurt and half cottage cheese in the filling. Ricotta and stracchino also work well. If you do, replace the strawberries with apricots, peaches, figs (without the peel), grapes, or a few tablespoons of jam.
- Store leftovers in the refrigerator for 2 days.