ana It is hot outside, the strawberry season is still going on. Laziness has won. I decided to prepare as simple a cake as possible and I succeeded. Own invention.
Try this cake with a crispy base, sweet and sour filling and a sweet crumble topping.
Ingredients
shortcrust pastry
- 250 g of wheat flour
- 90 g of cold butter
- 30 g of cold lard
- 60 g of powdered sugar
- pinch of salt
- 1 small egg
filling
- 300g – 400g strawberries
- 50g rhubarb (optional)
- bread crumbs
crumble
- 125 g of cold butter
- 200 g of wheat flour
- 130 g of sugar
Sift the flour, chop the butter and lard. Place all the dough ingredients in a bowl and knead quickly. Shape the dough into a ball, wrap it with cling film, refrigerate it for 30 – 60 minutes.
Brush the grated 26 cm with a little butter. Line the mold with the cooled cake. Sprinkle breadcrumbs on top.
Wash the strawberries and cut them into quarters. If you are using rhubarb, peel and cut into small pieces. Spread the fruit on the cake.
Put flour, sugar and cold butter in a bowl. Use your fingers to rub all the ingredients together until small lumps of dough form. After combining the ingredients, place the crumble on the cake.
Bake in 180 ° C for about 50 minutes.
Let cool and enjoy the taste 🙂
