Cheese crumble cake
I’m not a chef pastry, I don’t really know how to bake cakes. If I managed to make something like this just by trying, it must work for everyone.
When I made drożdżówki, I was left with quite some crumble and cheese filling. I was considering throwing it away, but eventually I took a tart tin and made a cake.
Just to recall the sources:
- Cheese filling (just remember, this uses Polish cheese called twaróg): Domowe wypieki
- Crumble: Beata Śniechowska
Time Planning
None. You’ll need a tart tin, mine was 25-30 cm in diameter.
Ingredients
When making the buns, I had about hald of the crumble and halfo of cheese left, so these are the quantities I’m providing.
Crumble
- 50 g plain flour
- 25 g soft butter
- 25 g icing sugar
Cheese
- 150 g twaróg cheese
- 15 g soft butter
- 40 g sugar
- 1 egg yolk
Instructions
- Work the crumble ingredients into a crumbly dough with your hands. I mix flour with sugar, then add butter and start pinching it through flour until the texture is right
- Blend the cheese, I used a grinder but you can use a blender. Add other ingredients and work into a smooth paste
- Set the oven to 180 C degrees
- Put some of the crumble on the base of the tin and press it to form a solid crust. Mine was about 4-5 mm thick. In general, the base is more important than the crumble on top, so make sure it is covering the whole base, but isn’t too thick
- Bake it for about 10 minutes. It will still be soft, but will start catching yellow-brown colour
- Put the cheese on top and cover with the rest of crumble
- Bake for 25-30 minutes or until it becomes golden-brown
- Leave to cool down
Yes, it’s that simple. In terms of taste, it’s a bit too sweet, but then the crumble is made as a sweet addition to a cake and not to be the cake itself. You can remove a bit of sugar to make it less sweet, but then I don’t think I would.
The result was surprising – I had one piece after baking and the following day after work it was already gone – the kids loved it. Let me know if it works the same for you.
