Ingredients
DOSES FOR A 24 CM MOLD
FLOUR 00
400 gr
SUGAR
150 gr
BUTTER
150 gr
EGGS
2
VANILLA ESSENCE
5 ml
FOR THE FILLING
LATTE MACCHIATO
500 ml
SUGAR
80 gr
FLOUR 00
70 gr
EGGS
2
LEMON
zest, 1
STRAWBERRIES
250 gr
Come and prepare the crumbled cream and strawberries
In a bowl put flour, sugar and butter very cold from the refrigerator 1; knead with your hands roughly: the dough must be rough and crumbly 2. Distribute the crumbs of half the dough on the bottom of a 24 cm cake tin. Compact them with your hands to create a homogeneous layer of shortcrust pastry 3.
Now prepare the cream: heat the milk with the zest of a lemon. Break the eggs into a saucepan, add the sugar and flour; mix briefly with a whisk. Add the hot milk in a thin stream 4, continuing to mix to avoid lumps, then place the saucepan on the heat and cook the cream for 5 minutes, until it becomes light, smooth and homogeneous 5. Pour the cream into the mold 6.
Distribute the strawberries in pieces and sprinkle with sugar 7, then cover with the remaining half of the crumbled dough 8. Bake in a static oven at 180 °C for 35 minutes. Remove the crumbled cake from the oven and let it cool completely before enjoying it 9.
