Crumb Cake with with Citrus Cream Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 397 cal. | (19 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 188 mg | (5 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the dough
- 275 grams Pastry flour
- Dry yeast
- 75 grams sugar
- 100 milliliters lukewarm milk
- 1 medium egg
- 40 grams softened butter
- For the crumb topping
- 125 grams Pastry flour
- 60 grams sugar
- 75 grams softened butter
- For the lemon cream
- 6 sheets clear gelatin
- 2 cups Whipped cream
- 50 grams sugar
- 1 lemons (zested)
- 100 milliliters Orange juice
- 1 lemons (juiced)
- For serving
- 100 grams Orange marmalade
- powdered sugar (for dusting)
- mint (for garnish)
Preparation steps
For the dough, mix all the ingredients together in a bowl with the dough hook of an electric hand mixer until smooth. Cover and set aside for about 30 minutes in a warm place. Pour the mixture into a springform pan (26 cm diameter) (approximately 10 inches) lined with parchment paper and smooth. Let rise for 15 minutes.
For the crumb topping, knead the flour with sugar and butter until crumbly. Spread on the dough base. Bake in a preheated oven at 200°C (approximately 400°F) or 180°C (approximately 350°F) convection for 20-30 minutes. Remove and let cool.
For the lemon cream, soak the gelatin for 5 minutes in cold water. Whip the cream and sprinkle in the sugar. Add the lemon zest. Warm the orange juice slightly and melt the drained gelatin in the juice. Fold the orange gelatin into the cream. Refrigerate until the mixture begins to set. Cut the cake in half once horizontally. Spread the orange marmalade on the bottom half, followed by the citrus cream. Cut the top layer into 12 wedges and place on top. Dust the cake with powdered sugar and decorate with orange zest, then serve.
