Cake crumble snack
- Pre-heat the oven to 180 °C.
- Put the flour, sugar and 1 pinch of salt into the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 3. Add the cold milk and cold cubed butter and knead with the knead button to form a crumbly mixture.
- Spread the crumble out on a baking sheet lined with greaseproof paper and bake for 15 minutes until golden. Leave it to cool and enjoy warm or cold.
Almond cake crumble
Instead of 200 g plain flour (type 405), use 100 g plain flour (type 405) and 100 g ground almonds, and add ½ teaspoon of cinnamon to the blender jug along with the sugar. Follow the rest of the instructions above.
Chocolate cake crumble
Use just 90 g sugar and add 2 teaspoons of cocoa powder to the blender jug along with the sugar. Add 2 tablespoons of grated dark chocolate to the blender jug at the same time as the butter. Follow the rest of the instructions above.
You can tweak the basic cake crumble recipe in all sorts of ways, e.g. by adding nuts, brittle, caramel, dried fruit and spices. For the basic ingredients, stick to the quantities given in the main recipe: 200 g flour, 100 g sugar, 100 g butter. If the mixture is too dry, add a little milk.
This recipe is easy to scale up.
Bon appétit with Monsieur Cuisine