Ten cake with strawberries and crumble This is the real quintessence of the summer enclosed in a piece of delicious cake. Butter bottom, juicy seasonal fruits and crunchy crumble are truly perfect. Perfect for coffee and tea, it will taste adults and children.
Bottom:
- 150 g of wheat flour,
- 100 g of cold butter,
- 5-6 tablespoons of cold water,
- 1 tablespoon of sugar,
- ½ teaspoon salt.
Filling:
- 1 kg of strawberries,
- 100 g cukru,
- lemon peel,
- 2 tablespoons of potato starch,
- 1 pinch of salt.
Crumble:
- 130 g of wheat flour,
- 150 g cukru,
- 60 g of cold butter.
Prepare the bottom.
Mix flour, sugar and salt in a bowl. Grate cold butter on a large grater. Pour them with your fingertips.
Slowly condemn the mixture with water, stirring constantly until the whole has a uniform consistency and forms into a ball.
Wrap the dough with foil and put it in the fridge for 30 minutes.
Then put them onto the worktop filled with flour and roll out into a cake into a 30 cm diameter cake. Put a baking tray with a diameter of 23 cm. If necessary, cut or wrap the edges. Put the dough in the freezer for 30 minutes.
Prepare the filling.
In a large bowl, mix chopped strawberries, sugar, lemon zest, potato flour and salt.
Prepare the crumble.
In a medium bowl, mix all crumble ingredients to obtain a uniform consistency resembling wet sand.
Fold the dough.
Put strawberry filling into the cold bottom. Sprinkle the whole with crumble.
Insert a cake with strawberries and crumble in a furnace set on 220 degrees Celsius and bake for about 60 minutes until the interior begins bubble.
Take out the dough and cool it for 2-3 hours. Serve after cooling.
Source: NowowoPuje.pl
See also:
One of the best Austrian dishes. Fluffy cheese dumplings with apricots in crunchy coating
The fastest cake with raspberries for the weekend. A recipe that will come out to everyone
Express lemon cake. It’s the perfect balance of sweets and acidity
