Crumble Cake with Egg Liqueur

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This cake is made out of a simple shortcrust pastry and lots and lots of crumble. Inside is a thin layer of custard with egg liqueur.

… really quick and easy to prepare.

This cake tastes best fresh, but can be kept for at least 2 days. I however find that the egg liqueur flavor is less strong after 2 days.

Crumble Cake with Egg Liqueur
  • 250 g flour
  • 120 g cold butter
  • a pinch of salt
  • some vanilla
  • 50 g sugar
Vanilla Egg Liqueur Custard
  • 250 ml milk
  • 250 g egg liqueur
  • 1 sachet vanilla custard powder (for 500ml milk)
  • 1 tbsp sugar
  • 300 g flour
  • 200 g cold butter
  • 100 g sugar
  • a pinch of salt
  1. Crumble flour, cubed butter, salt and sugar in a bowl.

  2. Add egg and knead to a dough.

  3. Cover up and place in fridge.

Vanilla Egg Liqueur Custard
  1. Dilute custard powder and sugar in some milk.

  2. Bring rest of milk and egg liqueur to boil.

  3. Pour diluted custard in hot milk while stirring.

  4. When thickend, put aside.

  1. Crumble flour, cubed butter, sugar and salt in a bowl.

  1. Roll out shortcrust on a floured surface and put in a tart or spring form. 26cm Ø

  2. Use rest of shortcrust for cookies. (Cut out shapes and bake.)

  3. Stir custard and spread on shortcrust.

  4. Spread crumble on top.

  5. Bake in preheated oven at 180°C for about 45 minutes.

  6. Sprinkle powdered sugar on top.

Enjoy baking!
Maggi & Family

You might like to try:
Blackberry Crumble Cake
Poppyseed Custard Cake with Plums
Strawberry Semolina Tart

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or, so I can see your creations.

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