Crumbs of butter dough (gluten-free flour blend, sugar, cold butter and an egg yolk) baked on their own until golden; half of them on the bottom of a springform pan, topped with an unbaked cheese cream with whipped cream folded in, and the rest of the crumbs on top. The cake sets in the fridge for hours. Gluten-free version: Gluten-free flour blend.
Mix the gluten-free flour blend, sugar and baking powder in a food processor, add the cold butter and pulse until it looks like coarse sand.
Food processor
2
Add the egg and vanilla extract and pulse just until small clumps form, without letting the dough come together into a ball.
Food processor
To assemble
3
Preheat the oven to 170°C (340°F) and line a large baking sheet with parchment paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
Spread the crumbs in a loose layer on the baking sheet.
Baking sheet
5
Bake 20 minutes, until the crumbs are evenly golden. Stir them once halfway through baking. Cool completely.
⚙ BakingOvenBaking sheet
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Whip the cold cream on medium speed, until it starts to thicken.
⚙ WhippingBowlHand mixerorStand mixer
💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
7
Add the powdered sugar and vanilla and keep whipping on high speed to firm peaks.
Hand mixerorStand mixer
8
In another bowl, mix the cheese and sugar and Fold the whipped cream into the cheese mixture gently, in two additions.
⚙ FoldingSilicone spatulaBowl
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
9
Sprinkle half the crumbs over the bottom of a 24 cm springform pan and press lightly. Pour the cream over them and smooth the top.
Springform pan
10
Sprinkle the rest of the crumbs on top without pressing, so they stay crisp.
11
Cover and chill at least 12 hours, preferably overnight, and only then release the ring.
Refrigerator
453calories
7 gprotein
37 gcarbs
30 gfat
● protein 6%● carbs 33%● fat 60%
Per serving (143 g), of 12 servings
For the Crumble Topping · To assemble ·
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⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Sugar: measured in tbsp in this recipe: 1 tbsp = 12 g · 387 kcal per 100 g · More about Sugar →
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Baking sheet· Also works: Baking pan (None) · Disposable pan (None)
Springform pan· Also works: Round pan (Line with parchment, leaving overhang to lift out) · Disposable pan (Cut and serve from the pan)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Hand mixer or Stand mixer· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
