Italian crumb cake (Lemon Sbriciolata)

Calories: 568.13|Fat: 37.84|Carbohydrates: 48.39|Protein: 7.01 | 40

Recipe
Ingredients
Tips
Storage

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Tired of the usual cheesecake? This Italian Crumb Cake is like a breath of fresh air, crunchy sbriciolata with shortcrust pastry crumbs on the outside and lemon creamy and delicious inside.

Italian Sbriciolata Crumb Cake with Lemon Mascarpone Cream

User Discover the magic of Lemon Sbriciolata, a delectable Italian Crumb Cake. How does it sound? “This traditional treat features a delicate lemon-infused cake base, topped with a generous layer of buttery crumble. Each bite offers a harmonious balance of sweet and tangy flavors, perfect for pairing with your favorite cup of coffee or tea. Whether enjoyed as a breakfast indulgence or a delightful dessert, this Lemon Sbriciolata captures the joy of homemade Italian desserts, offering a taste of la dolce vita in every mouthwatering bite. It’s a special treat that brings happiness to anyone who tries it, making it a must-have for any occasion.

Why You’ll Like It

Easy to make. There are no extraordinary talents or tricks required to pull off this task.
Pregnancy friendly. No need to look up pasteurized mascarpone or cream cheese since the cake is baked in the oven. Moreover, it has much less sugar than any other dessert recipe or store-bought cake you’ll find around.
Enjoy year-round. It’s refreshing in spring and summer and appetizing on colder winter days. Depending on the season top with fresh berries or white chocolate chips.

Tips & Tricks

Prepare before sleeping. You can prepare this goodness up to 2 days ahead before serving it. However, I always prefer preparing before sleeping to let it chill overnight and then finding it perfectly set the next day.

Ingredient Substitutions & Variations

Xanthan Gum: It can be replaced by a teaspoon of Gelatin Powder for non-vegetarians.
Mascarpone Cheese: It can be replaced by Cream Cheese, you can use half Mascarpone Cheese and half Cream Cheese mix or you can even replace it with Greek Yogurt (5-10% fat)

Serving: Optionally you can either decorate with icing sugar or use fresh cherries or berries as a topping when in season.

The calorie information does not include any optional toppings

Storage and Make Ahead Suggestions

Storage: The Lemon Cheesecake Crumb Cake can be stored in a refrigerator for up to 3 days.
Freezing: I have never frozen it myself but it can be frozen for up to a month. To thaw, remove it from the freezer a day before and place it to thaw in the refrigerator.

What To Serve with the Italian Crumb Cake?

Mary Berry Lemon Curd Recipe

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lemon curd sauce in a jar with portuguese tarts filled with lemon curd.

Italian Lemonade Soda

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Serve along berries

Fresh Berries: Serve alongside a medley of fresh berries such as strawberries, raspberries, or blueberries for a burst of color, sweetness, and freshness that complements the citrusy notes of the cake.

Check out this recipe

Lemon Crumb Cheesecake with Cherry Topping

Health Info

Calories: 568.13
Sugar: 18.82
Sodium: 186.65
Fat: 37.84
Carbohydrates: 48.39
Fiber: 1.5
Protein: 7.01

Italian Crumb Cake with Lemon Cream

Author Caroline Sciberras

Servings 8

Calories 568.13

Prep Time 10

Cook Time 30

Total Time 40

Fat: 37.84|Carbohydrates: 48.39|Protein: 7.01

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Description

Tired of the usual cheesecake? This Italian Crumb Cake is like a breath of fresh air, crunchy sbriciolata with shortcrust pastry crumbs on the outside and lemon creamy and delicious inside.

Ingredients

For the Base

2 cups Flour 300g
3½ oz Butter 100g
¼ cup Sugar 50g
1 Egg
¼ tsp Salt
1 Lemon zest grated
1 tsp Baking Powder

For the Filling

2¼ cup Mascarpone 500g
2 Lemons
1 Egg
1 tsp Xanthan Gum
⅓ cup Sugar 80g

Instructions

For the base and topping

In a mixing bowl or using a mixer, put eggs, flour, baking powder, sugar, cold butter cubed, lemon zest and salt.
Mix until you get a crumbled mixture.

For the filling

To prepare the cream, put the mascarpone cheese, grated lemon zest (1 lemon), lemon juice (2 lemons), sugar, egg and xanthan gum
Mix with the whisker until you get a creamy mixture

For Assembly

Grease an 8 inch mold (20cm).
Add 3/4 of the base mixture in the pan and press tightly until you cover it to keep it 4-5cm high.
Pour the cheese mixture inside and level with the spatula.
Using your hands, crumble the remaining base mixture and use it as a topping for the cheesecake.

Baking & Serving

Bake in a preheated oven for about 25-30 minutes at 180 degrees.
Take the cake out of the oven, wait until it is completely cold, then refrigerate for at least 5-6 hours
Before serving it you can either decorate with icing sugar or use fresh cherries or berries as a topping.