There crumbled with Rossana cream it is a cake that is very easy to make, crumbly on the outside and soft on the inside, which with its delicate flavor will give many sweet moments of nostalgia. A perfect recipe to serve as dessert or snack greedy.
Ingrediants
- 100 g of cold butter from the fridge
- 150 g of granulated sugar
- 2 eggs
- the grated zest of 1/2 lemon
- 400 g of flour 00
- 8 g of baking powder
- 400 g of Rossana spreadable cream
- 2 tablespoons of dark chocolate chips
Crumbly and greedy, easy and fast: these are the characteristics of the Crumbled with Rossana cream a sweet that is baked in less than an hour, greedy dessert or snack substantial.
The soft filling is made up of a layer of Rossana spreadable cream, precisely that of the legendary red wrapping and retro air candies. A white cream al milk and hazelnuts made even more intriguing by the addition of a few drops of dark chocolate. A cake that can be considered the light version of Nutella Crumbled.
The crumbled they are placed halfway between the crumble of Anglo-Saxon origin and the classics of our tradition such as the Mantuan Sbrisolona and the Treviso fregolotta cake. They are sweets whose fame is relatively recent and always growing, thanks to their extreme versatility and ease of execution.
Desserts, but also salty, lend themselves to accommodate various fillings and combinations: from the Crumbled with the Thermomix stuffed with ricotta and jam to the Crumbled Strawberries without cooking made with a base of biscuits, the proposals of the Spoon are many.
OTHER DELICIOUS RECIPES: Crumb cake with ricotta, Quick crumble with macaroons and chocolate, Crumble cheesecake with apples, Crumbled with berries
How to prepare: Crumble with Rossana cream
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
35 min
- Portions
-
8
How to prepare: Crumble with Rossana cream
The preparation of the Rossana crumble with cream is very simple. In the bowl of the planetary mixer (or alternatively in a food processor with metal blades, in this case proceeding in pulses) collect the butter into cubes together with the sugar and work at low speed with the leaf. Add the eggs and mix quickly.
Add the grated lemon zest, flour, baking powder and work just enough to obtain a crumbly mixture.
Grease and flour a 22 cm diameter circular mold and arrange half of the crumb mixture on the base so as to cover it evenly. Spread the Rossana cream on top in spoonfuls, starting from the center and taking care to get to about 2 cm from the edges. Add the chocolate chips distributing them evenly.
Cover with the remaining mixture and bake in a preheated oven at 180 ° for about 30-35 minutes.
Remove from the oven and let the crumbled with Rossana cream cool completely before gently turning it out of the mold and serving.
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