Crumble Cake with Egg Liqueur
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.
- 250 g flour
- 120 g cold butter
- a pinch of salt
- some vanilla
- 50 g sugar
- 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
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Crumble flour, cubed butter, salt and sugar in a bowl.
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Add egg and knead to a dough.
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Cover up and place in fridge.
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Dilute custard powder and sugar in some milk.
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Bring rest of milk and egg liqueur to boil.
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Pour diluted custard in hot milk while stirring.
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When thickend, put aside.
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Crumble flour, cubed butter, sugar and salt in a bowl.
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Roll out shortcrust on a floured surface and put in a tart or spring form. 26cm Ø
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Use rest of shortcrust for cookies. (Cut out shapes and bake.)
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Stir custard and spread on shortcrust.
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Spread crumble on top.
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Bake in preheated oven at 180°C for about 45 minutes.
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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 @sweetandspicy.de, so I can see your creations.
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