An easy and quick summer crumble cake, with a crumbly shell and a creamy filling of ricotta, vanilla yogurt, and percoche peaches. It is made without a rolling pin, working the dough by hand, and is perfect served well chilled after a short rest in the refrigerator.
Step 1 of 7: In a bowl, mix the flour, sugar, baking powder, lemon zest, and salt. Add the cold butter, cut into cubes, and work with your fingertips until you get large crumbs.
Step 2 of 7: Add the egg and knead only as much as needed, without compacting it too much. Chill the shortcrust pastry in the refrigerator while you prepare the filling.
Step 3 of 7: Mix the ricotta, yogurt, egg, sugar, and lemon zest until you get a smooth, even cream.
Step 4 of 7: Wash the percoche peaches, cut them into wedges, and remove the pit. Butter a 23 cm pan.
Step 5 of 7: Spread about 2/3 of the crumbly shortcrust pastry over the bottom, pressing it down lightly. Pour the filling cream on top and add the percoche wedges.
Step 6 of 7: Cover with the remaining pastry, without pressing too much. Bake in a preheated static oven at 170 °C for 45-50 minutes, until golden brown.
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk
Step 7 of 7: Let the crumble cake cool completely, then let it rest for 1-2 hours in the refrigerator before serving to obtain firmer slices.
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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