Blueberry Crumble by Inbar Zuckerberg
You have heard me talking about Inbar in my previous post and I guess she doesn't need any introduction. It is no surprise that I begged her for this recipe. I was on my usual routine on Instagram browsing thru' stories and this popped up. I know I need to give it a try. Come to think of it, begging is an understatement; it should be pestering. Lol!
She emailed me the recipe and the rest is history. To be honest, this is my 2nd try as her recipe is intended for a huge crowd. My 1st attempt ended up a bit too flat. Perhaps I just suck at math but the cake still disappeared within a few hours. Well, I have 2 hungry kids in the apartment, so... I am glad that I decided to double the amount and managed to get it right on the 2nd try.
Quite frankly, I never have any crumble cakes before. Maybe an apple crumbles pie, but this is very new to me and I love it. Especially those corner slices, so cwispy and yummilious. Maybe I should start exploring more crumble cakes adventures; apple, blackberries, figs, peaches, strawberries, etc. The possibilities are endless. I'm excited but in the meantime, let's get started with the recipe.
Ingredients:
By Inbar Zuckerberg
(Make One 8 x 8 Inch Cake)
Buttercream:
Unsalted Butter, 150g
Demerara Sugar, 40g
Dark Muscovado Sugar, 40g
Egg Yolks, 50g
Unbleached All Purpose Flour, 150g
Meringue:
Egg Whites, 150g
Sea Salt, Pinch
Demerara Sugar, 40g
Streusel:
Coconut Sugar, 40g
Unbleached All Purpose Flour, 150g
Unsalted Butter Cold Diced, 100g
Frozen or Fresh Blueberries, 400g
Sea Salt, Pinch
Equipment:
Hand / Stand Mixer
8 x 8 Inch Square Pastry Ring
Oven
Directions:
Preheat oven to 170 degree celsius or 340 fahrenheit.
Grease pastry ring with butter.
Line with parchment paper on the sides and on a baking tray. Placed the pastry ring onto the baking tray. Set aside until ready to use.
Prepare the buttercream.
In a large bowl, add butter.
Using a hand or stand mixer, cream the butter until light and fluffy.
Add in the sugar.
Continue creaming until well combined.
Next, add in egg yolks.
Mix until everything is fully combined.
Sieve and fold in the flour, 1/3 portion at a time until fully incorporated.
Set aside.
Prepare the meringue.
In another large bowl, add egg whites and salt.
Whisk until soft peaks.
Add in sugar.
Continue whisking until soft peaks.
Fold the meringue into the buttercream, 1/3 at a time, until fully incorporated.
Transfer into the pastry ring.
Prepare the streusel.
In a large bowl, add sugar and flour.
Mix until well combined.
Add in the cold butter.
Mix to combine well until it resembles wet sand consistency.
Assemble.
Sprinkle the blueberries over the cake batter, distributing evenly.
Add a pinch of salt over the top.
Scatter the streusel over the top covering the blueberries fully.
Lastly, add a pinch of salt over the top.
Wack into the oven and bake for 50 to 55 mins or until the top is golden browned and passes the skewer test.
The skewer should not be wet with a few crumbs.
Set aside to cool slightly.
Unmold, slice and serve while it is still warm.
Dense, moist, cwispy and blueberrilicious!
News flash! I found this on the Embassy of Switzerland in Israel on FB, tot I share it with you lovely people...
