Crumble cake

Crumble cake is a type of tart made with crumbled shortcrust pastry. This type of pastry has no liquids, just fats, sugars, and flours. It's crumbly and delicious. We'll see it in a vegan and gluten-free version.

I decided to fill it with strawberries and also with a cream cheese filling. You can also omit the cream cheese filling, but I think it adds an extra touch of creaminess.

For the cream cheese you can use a vegan spreadable cheese like the one from Valsoia or make it at home, discover here as.

Procedure

Macerate the strawberries.

Wash them and cut them into small pieces, add the brown sugar, mix and set aside.

Move on to preparing the cream which will need to cool in the fridge.

In a small saucepan, weigh the spreadable cheese and milk and heat over low heat to melt the cheese.

Then add the potato starch and mix with a whisk.

Cook over low heat and bring to a boil, stirring constantly. If there are lumps, blend with an immersion blender.

Pour the cream into a container, cover with cling film and leave to rest in the fridge for 3 hours.

Then prepare the crumble.

In a bowl, weigh the rice flour, potato starch, cornstarch, almond flour, and baking powder, also adding the lemon zest.

Mix the dry ingredients with a fork and then add the cold cubed margarine.

Using your hands (or a stand mixer with the paddle attachment), knead until the mixture becomes crumbly and slightly sandy; there should be no more pieces of margarine.

Then add sugar and salt and knead, the ingredients should combine well together but it is not necessary to make a loaf.

Remove the cream from the fridge and mix it with a spoon.

Prepare a 20×20 baking tray with baking paper.

Crumble about 400 g of crumble into it.

Add the cream and spread it evenly over the crumble.

Take the strawberries, they will have released a little juice, take only the strawberries without the juice and pour them over the cream, arrange them evenly.

Cover with the remaining crumble.

Cook in a fan oven at 185˚C for approximately 45 minutes.

Remove from the oven, let cool at room temperature for 1 hour, then place in the refrigerator to cool completely for at least 3 hours before cutting and serving the crumble cake.

Great served with a scoop of cream ice cream, try it here.