Crumbled and hazelnut-topped: what a delight! An even tastier cake in this recipe from "Cucina con Sara" that chooses
Ruggeri Type 1 Soft Wheat Flour , a
slightly refined flour that gives an exceptional
rustic consistency . Children will go crazy for this rustic hazelnut-topped crumbled cake... but so will adults!
Ingredients for a 24 cm diameter cake tin
For the shortcrust pastry
- 350 grams of Ruggeri type 1 soft wheat flour
- 1 egg yolk
- 1 whole egg
- 150 grams of good quality butter
- 120 grams of granulated sugar
For filling and decoration
- 300 grams of hazelnut spread
- 3 tablespoons of brown sugar
Procedure
Start by preparing the shortcrust pastry, even the day before.
On the pastry board, place the sifted flour in a fountain shape; in the center, put the cold butter in pieces and knead quickly with your hands. Add the granulated sugar, the egg yolk and the whole egg; knead until you obtain a smooth dough.
Make a loaf of shortcrust pastry, wrap it in cling film and let it rest in the refrigerator for at least 1 hour. After the resting time, take the shortcrust pastry and roll out 3/4 to a thickness of 1 centimeter.
Cover the cake pan with baking paper and spread the pastry on the base, also creating a border about 1.5 centimeters high. Use your fingers to create grooves on the base, so that the filling penetrates, making your crumble delicious.
Soften the hazelnut cream in a bain-marie and cover the base of the crumble. Take the remaining shortcrust pastry and crumble it roughly on the cake. Sprinkle with brown sugar and bake at 180° (fan assisted) for 30 minutes.
Remove from the oven and let cool. Enjoy your delicious break!
