Torta Sbriciolata con Limone- Italian Crumb Cake with Lemon Curd

Torta Sbriciolata con Limone

An Italian Crumb Cake with Lemon Curd

Ingredients
  

Crumb Cake Dough:

  • 300 grams of All-Purpose Flour 2 ½ Cups
  • 1 ½ Teaspoon of Baking Powder
  • 100 Grams of Granulated Sugar ½ Cup
  • 50 Grams of Powdered Sugar
  • 1/4 Teaspoon of Kosher Salt
  • 100 Grams of Cold Unsalted Butter 7 Tablespoons
  • 1 Whole Large Egg
  • 2 Egg Yolks
  • 1 Teaspoon of Vanilla Extract
  • 1/4 Cup of Raspberry Preserves Optional

Lemon Curd:

  • 90 Grams of Sugar
  • 100 ml Lemon Juice 2-3 Lemons
  • 84 Grams of Unsalted Butter 6 Tablespoons
  • 6 Egg Yolks

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Place the flour, baking powder, sugars and salt in the bowl of a food processor and pulse 3-4 times to combine.
  • Cut the butter into 1/2” cubes and add it to the flour mixture. Pulse until the mixture looks sandy.  About 20 times.
  • Tip the mixture into a large bowl.
  • In a separate bowl, whisk together the whole egg, egg yolks and vanilla extract.
  • Make a well in the center of the flour/butter mixtture and pour in the whisked eggs.
  • Begin mixing the eggs into the flour, using a fork, by gradually pulling the flour into the eggs. Mix until you have incorporated the eggs and flour/butter mixture.
  • Switch to you hands and gently squeeze the mixture until the mixture looks like crumbs and their are no dry spots.
  • Sprinkle half of the mixture onto the bottom of a 9” tart pan with a removable bottom.
  • Gently press onto the bottom of the pan.  Do not press up the sides.
  • If using – spread a thin layer of raspberry preserves to within 3/4” of the sides of the pan.
  • Spread the lemon curd to within ½” of the sides of the tart pan.
  • Take the remaining crumbs and sprinkle all over the top.
  • Bake for 35-40 minutes or until the cake is golden brown.
  • Remove from the oven and place on a rack to cool for 5 minutes.
  • Remove the outter ring and allow to cool until you can safely remove the bottom of the pan without breaking the cake. Place on a wire rack to cool completely.
  • Dust with powdered sugar.

Lemon Curd:

  • Place a medium heat proof bowl over a pot of barely simmering water. Make sure the bottom of the bowl does not touch the water.
  • Place the sugar, butter and lemon juice and heat until the butter is melted and the sugar is dissolved.
  • In another bowl gently whisk the egg yolks.
  • Gradually whisk the warmed sugar/lemon juice mixture into the egg yolks and return the mixture to the first bowl.
  • Place the bowl over the simmering water and stir until the mixture begins to thicken. It could take about 7-10 minutes.
  • Strain through a mesh strainer into a bowl.  Press plastic wrap on the surface of the curd and refrigerate until ready to use. Or freeze for longer storage.
  • Makes approximately 1 1/3 cups.