A little sweet, a little crunchy and a little sticky. The perfect crumb is a dream that belongs to almost every fruit cake. “If you have never done it before, take the basic recipe to your hand,” says Eva Všetíčková in a podcast.
You can find a podcast about baking cakes here:
Certainly it has happened to you. On a visit or in the store you choose a piece of beautiful fruit cake with a golden crumb. You dream, bite and… it’s not it. She’s too dry. Or too much melted. And what if it happens to you at home while baking? Preparing the perfect crumb is not a big science. Just know one trick – the right ratio.
Two per
The ratio is a complete foundation in the crumb, because without it it will never be good. “The classic cookbooks are given two parts of flour and one part of butter and sugar”Says Eva Všetíčková, editor of the magazine Recipe and the author of the cookbook. For one densely subjected cake on the baking sheet, you should mix 100 g of semi -coarse flour, 50 g of slightly softened butter and 50 g of semolina.
Neither wet nor dry
“Just with the crumb you don’t even have to worry about proceeding from your eye. The right ratio will tell you a good consistency.” What is it like? The mixture is still a little sticky, so it holds together nicely, but at the same time there is no problem to crush it into larger lumps.
If there is too much flour, it will crumble beautifully, but there is also a risk that it will be too dry on the cake. On the other hand, if you add too much butter or other fat, the crumb can pour on the cake. This is not a shame and sometimes the wet crumb is intentionally. But you have to count on holding less fruit juice and thus fits with solid apples and pears.
A bit of a special
Do you find an ordinary crumb boring? Don’t worry about it. Changing cane sugar with beet is probably no revolution. But what to use instead of sugar, honey or chicory syrup? Part of the flour can be replaced by fine oatmeal And you can experiment with the flour itself – semi -coarse, whole grain, spelled, all give the crumb a different taste.
Alternatively, add the flavor. Ground nuts, cinnamon or ground cloves, ground almonds. Those who are not afraid of it can crush a piece of marzipan into the base. You will see what charm then this “boring” part of the cake suddenly gets.
