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Crumble Cake

Our crumble cake has a real ‘wow’ factor. Underneath its tasty chocolate crumbs, you’ll find a delicious banana cream filling. The dome shape makes it look difficult, but it’s child’s play to make.

Our crumble cake goes just as well and is also easy to prepare with other summer fruits. You can chop and change according to your taste – whether you prefer cherries, mandarins, apricots or another of your favourite fruits.

Encores

What else you’ll need

For the dough:

  • 100 g soft margarine or butter
  • 3 medium eggs
  • 30 ml (approx. 3 tbsp) milk (1.5 % fat)

For the filling:

  • 3 medium-sized bananas
  • 600 g cold cream
  • 100 ml cold water

Preparation

Make and bake the dough

  1. Preheat a conventional oven to around 175 °C (fan approx. 150 °C) and line a springform tin (26 cm in diameter) with baking paper.
  2. Put the baking mix, soft margarine or butter, eggs and milk in a mixing bowl and mix with an electric hand mixer (whisk) briefly on the lowest setting first of all, then on the highest setting for around 3 minutes, until creamy.
  3. Then place the dough in the lined springform tin and smooth out. Now bake the base on the middle shelf of the preheated oven. Use a wooden skewer to check the base is ready before taking it out of the oven.
  4. The base needs to cool in the tray on a wire rack for around 1 hour before you can continue working with the cake.

Prepare the base

  1. Once the base has cooled, it can be removed from the tray and placed on a cake plate.
  2. Then hollow out the base with a tablespoon to around 0.5 cm deep. Leave around 1 cm around the edge.
  3. Collect the cake crumb removed in a bowl and break up roughly.

Make the cream and decorate

  1. Peel the bananas, cut them in half lengthwise and place them on the cake base. Then beat the cold cream into stiff peaks.
  2. Use a whisk to beat the cream powder in a bowl with water and fold in the whipped cream. Place the cream mixture on the base in a dome shape and decorate with the cake crumb.
  3. Place the cake in the fridge for at least 2 hours.

Ingredients

({wheat} flour, sugar, starch, fat reduced cocoa powder, acid: diphosphates; sweet {whey} powder, raising agent sodium carbonates, emulsifiers: polyglycerol esters of fatty acids, mono- and diglycerides of fatty acids; salt, flavouring), (chocolate flakes (sugar, cocoa mass, fat reduced cocoa powder, emulsifier: lecithins; glazing agents: shellac, gum arabic), dextrose, sugar, gelatine, modified starch, flavouring).

Nutrition

The prepared product contains:

  100gPortion ( 139g )RAA *
Energy (kJ)1127 kJ1566 kJ19 %
Energy (kcal)270 kcal376 kcal0 %
Fat17.4 g24.2 g35 %
of which saturates8.5 g11.8 g59 %
Carbohydrate23.9 g33.2 g13 %
of which sugar13.3 g18.5 g21 %
Protein4 g5.6 g11 %
Salt0.5 g0.7 g12 %

* Reference for an average adult (8400 kJ / 2000 kcal).

Allergens

Information for persons with allergies and/or intolerances

This product contains the following allergenic ingredients according to the law:

  • Milk
  • Gluten

Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:

May contain traces of egg, soya and nuts.

Crumble Cake