Sbriciolata alla Crema (Italian Crumble Cake with Custard Filling)
Category: Desserts
Servings: 8
The Sbriciolata alla Crema is a delightful Italian dessert that combines a rich, buttery crumble base with a smooth, creamy custard filling. This indulgent treat is perfect for any occasion, with its crisp, crumbly texture and velvety custard, all wrapped in a golden-brown crust. With each bite, you’ll experience the perfect balance between the crunchy base and the luscious cream, creating a heavenly dessert experience.
Ingredients
For the Crumble:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 500g |
| Sugar | 300g |
| Butter (cold, cubed) | 200g |
| Eggs | 110g |
| Baking powder | 5g |
| Fine salt | 1 pinch |
| Vanilla bean | 1 |
For the Custard Filling:
| Ingredient | Quantity |
|---|---|
| Whole milk | 500g |
| Egg yolks | 55g |
| All-purpose flour | 70g |
| Sugar | 120g |
Instructions
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Prepare the Crumble Dough:
- In a large mixing bowl, combine all-purpose flour, baking powder, and a pinch of fine salt. Add the cold, cubed butter and work it into the flour mixture using your fingertips, until the dough resembles a coarse, sandy texture.
- Split the vanilla bean, scraping the seeds into the mixture. Continue to rub everything together to ensure the vanilla is evenly distributed.
- Gradually add the sugar and whole eggs, incorporating them into the crumble mixture. Use your hands to further crumble the dough, making sure it remains in large, rough pieces. Once the mixture starts to come together, stop.
- Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes to firm up.
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-
Prepare the Custard Filling:
- In a saucepan, combine the whole milk and sugar. Cut the vanilla bean in half and add it to the milk mixture. Heat gently over medium
