Crumbly pastry cake

Name: Crumbly pastry cake - Eugenia N.
Ingredients: Dough: 300g of flour; 1 packet of vanilla sugar; 4 tablespoons of cocoa; 70g of sugar; 200g of butter. Filling: 500g of sweet cheese; 150g of sugar; 150g of sour cream; 3 eggs; 2 tablespoons of starch; 1 packet of vanilla sugar.

Dessert - Crumbly pastry cake by Eugenia N. - Recipia

The crumbly dough cake is prepared without rolling out the dough or shaping the base. The dough mixture turns into crumbs, which are layered in two parts, with sweet cheese filling in between. After baking, the cake should be allowed to cool before being removed from the pan, so that the cheese layer can set. Quick Info Preparation time: not specified in the original recipe Baking time: 1 hour Total time: preparation time plus 1 hour of baking; exact duration is not specified Servings: not specified Difficulty: easy Recipe type: cake with crumbly dough and sweet cheese filling Ingredients For the crumbly dough 300 g flour 1 packet of vanilla sugar 4 tablespoons cocoa powder 70 g sugar 200 g butter For the cheese filling 500 g sweet cheese 150 g sugar 150 g sour cream 3 eggs 2 tablespoons cornstarch 1 packet of vanilla sugar Preparation method 1. Prepare the crumbly dough Sift the flour into a bowl, then add the vanilla sugar, cocoa powder, and sugar. Cut the butter into cubes and add it over the dry ingredients. Work the mixture with your fingertips until the butter is evenly distributed in the flour and you achieve crumbs. Do not knead the dough until it becomes compact; for this cake, a crumbly texture is needed, which will be layered in the pan. 2. Prepare the cheese filling Place the eggs, sugar, and vanilla sugar in a bowl. Mix until the mixture becomes creamy. In another bowl, grate the sweet cheese, then add the sour cream and cornstarch. Mix until the ingredients are evenly combined. Gradually pour the egg mixture over the cheese, stirring after each addition. Continue until the filling is smooth. 3. Assemble the cake Line the baking pan with parchment paper. Evenly spread half of the crumbs on the bottom of the pan. There is no need to form a compact base; it is important that the layer is distributed as evenly as possible. Pour the cheese mixture over the first layer of dough. Smooth it out gently, then cover with the remaining crumbs. 4. Bake the cake Preheat the oven to 180 degrees Celsius. Place the pan in the oven and bake the cake for one hour. After baking, let it cool in the pan. Once cooled, remove the cake from the mold and cut it into pieces. Why I make this recipe often I love this recipe because it doesn’t require rolling out the dough or preparing a separate base. The dough comes together quickly, and the most important part is to distribute it evenly in the pan. The filling is simple, made with sweet cheese, eggs, and sour cream, while the cocoa in the dough gives the cake a pleasant taste and contrasting color. It’s also a practical cake when I want a baked dessert but don’t have time to work with traditional pastry dough. After baking, cooling is important, as the cheese filling needs to set before cutting. Tips Use cubed butter and work it with your fingers along with the dry ingredients. This way, you achieve crumbs, not a soft and compact dough. Do not over-knead the dough mixture. When all the ingredients are incorporated and you have relatively even crumbs, that’s enough. Distribute the first layer of dough as evenly as possible, so the filling has a uniform support. The same applies to the top layer. Add the egg mixture gradually over the cheese. This helps to homogenize the mixture more easily and prevents areas of unmixed cheese. Respect the cooling stage before removing the cake from the pan. If it is moved while still hot, it may be harder to portion and remove whole. Substitutions The recipe uses sweet cheese, sour cream, butter, and cornstarch, and the source does not specify alternatives for these ingredients. To maintain the texture and proportions of the recipe, it is safest to use them in the indicated quantities. Vanilla sugar appears in both the dough and the filling. The packets are added separately, according to the distribution in the ingredient list. Variations The basic recipe features a cocoa dough and a simple sweet cheese filling. If you want to keep the original formula, no additional ingredients are needed. The layers of crumbs and the cheese filling are sufficient for the cake's structure. You can change the way you portion it after it has cooled, depending on the desired size of the pieces. The type of pan used is not specified in the original recipe, so it’s best to keep the same amount of dough and filling in a suitable pan to achieve even layers. Serving ideas Allow the cake to cool completely, then cut it into pieces and serve it plain. The layer of cocoa dough and the white cheese filling are sufficient, without the need for any additional toppings mentioned in the original recipe. For a neater cut, portion the cake only after it has completely cooled. The crumbs on top may easily come off if you cut the cake while it is still warm. Frequently asked questions Is the dough rolled out in the pan? No. The dough is prepared in crumb form. Half is placed on the bottom of the pan, then the cheese filling is added, and the rest of the crumbs are placed on top. Why is the butter worked with fingertips? The butter needs to be distributed into the flour and dry ingredients without the mixture becoming a compact dough. Working with fingertips helps achieve the crumbly texture needed for this cake. When is the egg filling added over the cheese? After the eggs, sugar, and vanilla sugar have been mixed until creamy, the mixture is gradually poured over the cheese mixed with sour cream and cornstarch. At what temperature and for how long is the cake baked? It is baked in a preheated oven at 180 degrees Celsius for one hour. Can I remove the cake immediately from the pan? It is not recommended. The recipe specifies it should be allowed to cool before being removed from the mold. The cheese filling is easier to portion after cooling. Nutritional values The values below are estimates. They may vary depending on the type of sweet cheese, the fat percentage of the sour cream, the size of the eggs, and the number of servings the cake is cut into. For a portion calculated approximately as 1/8 of the entire cake: Calories: approximately 570–630 kcal Protein: approximately 17–20 g Carbohydrates: approximately 60–70 g Fats: approximately 30–36 g The estimate includes all ingredients in the recipe: flour, butter, sugar, cocoa, sweet cheese, sour cream, eggs, and cornstarch. It does not represent a nutritional value calculated based on an exact label for each product. Storage and reheating After baking, the cake should be allowed to cool before cutting. Since it has a cheese filling, store it in the refrigerator after cooling, in a covered or well-sealed container. The original recipe does not specify an exact storage duration. For serving, it can be taken out of the refrigerator and left to reach room temperature without needing reheating. The crumbly dough does not require a separate warming step after baking.

Crumbly pastry cake

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