Shortcrust Crumb Cake with Sour Cream Frosting
Description
The pastry is simple and quick to make. With this recipe, you can make the cake even when, for one reason or another, you cannot use an oven. The cake turns out very tasty, and thanks to the boiled sour cream frosting, the crispy crumbs become soaked and tender. Any home cook can manage it, and both children and adults will enjoy this treat. Be sure to try it.
Instructions
- 1
Step 1
Prepare the ingredients for the shortcrust crumb. The butter should be frozen. My pan is 16 cm in diameter.
- 2
Step 2
In a deep bowl, combine the flour and sugar.
- 3
Step 3
Take the butter out of the freezer. Roll in a mixture of flour and sugar.
- 4
Step 4
Grate the butter on the coarse side of a grater. Dip the butter in the dry mixture from time to time — that will make it easier to grate.
- 5
Step 5
Now rub the resulting mixture with your hands into crumbs.
- 6
Step 6
Let's start preparing the cake base. To do this, place 2–3 tablespoons of crumbs on a dry, preheated skillet.
- 7
Step 7
Fry it in a dry skillet over medium heat until golden. Stir constantly so the crumbs do not burn. When the crumbs are toasted and have a nice golden color, transfer them to a dish.
- 8
Step 8
In this way, toast all of the streusel in batches.
- 9
Step 9
When the crumb is ready, proceed to making the custard sour cream frosting. I used corn starch; you can use sour cream of any fat content — mine was 15%.
- 10
Step 10
In a saucepan or small sauté pan, combine the sugar, starch, vanillin, eggs, and sour cream.
- 11
Step 11
Mix all the ingredients and place on the stove. Cook the cream over low heat.
- 12
Step 12
Cook the cream until it thickens. Also remember to stir it constantly so it doesn’t burn.
- 13
Step 13
When the cream thickens, immediately remove it from the heat and add butter to the hot cream.
- 14
Step 14
Mix everything well and the cream is ready.
- 15
Step 15
Now we begin assembling the cake. I will assemble the cake in a pastry ring. To do this, place the pastry ring on the bottom of a serving plate. Line the inside of the ring with acetate film. I did not have this kind of film, so I used parchment paper. On the bottom of the plate, place a little of the shortbread crumb and spread it evenly.
- 16
Step 16
Next, spread 3–4 tablespoons of the prepared cream on the crumbs.
- 17
Step 17
Spread carefully so the crumbs don’t drag. I used a pastry brush.
- 18
Step 18
Now repeat the layers again: sprinkle a little of the crumb mixture over the cream, spread it evenly, and add another layer of cream. Continue alternating the layers in this way until all the ingredients are used up. The final layer should be the crumb layer. Cover the cake with plastic wrap on top and refrigerate for 5–6 hours.
- 19
Step 19
The shortcrust crumb cake with custard sour cream frosting is done. I left the cake in the refrigerator overnight.
- 20
Step 20
Put the kettle on and serve the cake at the table. I decorated the top with fresh strawberries and mint leaves.
- 21
Step 21
The shortbread crumb has soaked through, and the cake became tender and soft. At the same time, it holds its shape beautifully.
- 22
Step 22
Remove from the oven and serve warm or cooled.