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.
