Go Back
–+ servings
flatlay photo of a crumb cake with blue background
Print
5 from 2 votes

Sbriciolata: Italian crumb cake

Buttery crumbled pastry dough with a scrumptious layer of whipped ricotta and jam, topped with streusel for an extra crunch.
Prep Time20 minutes
Active Time40 minutes
Course: Dessert
Cuisine: Italian
Keyword: crumb cake, italian cakes, sbriciolata
Yield: 8
Author: Luca Frau

Equipment

  • 10-inch springform pan with removable bottom
  • stand mixer optional
  • offset spatula

Materials

For the dough:

  • 400 g all-purpose flour
  • 100 g powdered sugar
  • a pinch of salt
  • 120 g unsalted butter,cut into cubes
  • 2 large eggs,room temperature
  • 1 tbsp baking powder

For the filling:

  • 450 g ricotta
  • 100 g powdered sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla paste
  • 1 lemon zest
  • 1 tbsp cornstarch
  • 250 g blueberry jam

To serve:

  • powdered sugar

Instructions

For the filling:

  • In a medium bowl, add 500g of ricotta, 100g of powdered sugar, one large egg at room temperature, 1 tbsp of vanilla paste, the zest of one organic lemon, and one tbsp of cornstarch.
  • Using a whisk, mix it until well combined, then set aside while preparing the crumb crust.

For the crumb crust:

  • In a large bowl, place 400g of all-purpose flour, 100g of granulated sugar, and one tbsp of baking powder, and give them a mix.
  • Next, add 120g of room temperature butter already cut into cubes, and mix until the mixture has a sand-like consistency
  • At this point, add two room temperature large eggs and mix until the dough clumps together.| It's fundamental not to over-mix the dough; we need a dough that comes together.
  • It's fundamental not to over-mix the dough; we need a dough that comes together but is still crumbly.

Assembling the sbriciolata:

  • Put 2/3 of the dough in the bottom of the pan pressing it using the palm of your hand. Press the crumble to make it even and create a bit of a border.
  • In the next step we add the blueberry jam but really, every type of jam you like do the work.Spread the jam on top of the crumble; the amount can vary depending on what you prefer; I'm putting 250 g for a 10-inch pan.
  • At this point, we remove the ricotta from the fridge and pour it on top of the jam.Make it even using an offset spatula,and add the finishing touch by covering our cake with the rest of the crumble.
  • Bake at 350°F in a preheated oven for 40 minutes or until golden brown on top.Remove it from the oven and place it on a wire rack.Let it cool for 30 minutes, then gently remove the ring.
  • Ok, now we have to flip the crumb cake to remove the springform plate. It's a delicate operation but manageable if you follow my directions.Place a cake plate or flat surface on top and flip the cake upside down. Now, you can gently remove the springform plate.Then we place the cake plate back on top and flip it once more so the crumb topping faces up.
  • The last touch, we sprinkle some powdered sugar on top, and we are ready to try!

Video

Notes

How to store sbriciolata:

  • You can store the sbriciolata in the fridge, covered in plastic wrap, for up to 5 days.
  • You can also freeze it wrapped in foil and place it in a freezer bag for up to 3 months.