Italian crumb cake (Lemon Sbriciolata)
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.
Notes
