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This fruit curd cake with crumbles brings you summer directly on the dining table and thus guaranteed with all your loved ones for summer mood. It tastes heavenly creamy, fruity and light. Plus, the curd cake is easy to make with ordinary ingredients and can be topped with fruits of your choice. It is perfect for a celebration or for an afternoon coffee on the weekend. You can find a detailed recipe for the fruit curd cake with crumbles with exact quantities and step-by-step instructions here at the very bottom.
Fruity, creamy, crumbly
The curd cake is made with a shortbread that tastes crispy tender and not too sweet. The curd filling is creamy, sweet and perfectly complements the cake base. Various fruits give the cake a fruity and tart taste. The crumbles bring in a slightly buttery note.
Each piece tastes different
This curd cake contains five different types of fruit. They are not mixed, but distributed on it piece by piece. To do this, the cake is visually divided into several pieces before baking and each piece of cake is topped with different fruits. Then, when you cut the cake into pieces after baking, a few pieces of cake each have a different fruit flavor, creating a surprise for your loved ones.
A colorful summer hit on the dining table
The fact that the curd cake with crumbles is topped with different fruits in pieces means that it is not only a surprise in terms of taste. It also looks colorful on the outside, especially if you use fruit of different colors for it, and is a real eye-catcher on the dining table. Thus, the fruit curd cake fits perfectly for a summer party. But because it is very easy to make, you can also spoil your loved ones with it during the week or on the weekend.
Which fruits do I use for the curd cake with crumbles?
Use fruit and berries for the curd cake according to your taste and also depending on the season of the fruit. I made it with five different kinds of fruit. They were fresh strawberries, raspberries, blueberries, apricots and peaches. Of course, you can use more than five kinds of fruit here. Before baking, visually divide the curd cake into seven or ten cake pieces, for example, and top each piece with the fruit of your choice. Then you will taste different not every second, but every piece of cake.
This fruit curd cake with crumbles is
- creamy,
- fruity,
- moist,
- crumbly,
- tender,
- light,
- delicious,
- summery,
- pretty,
- easy to make with common ingredients,
- ideal for dessert during the week or for a summer party.
Simple recipe for fruit curd cake with crumbles
The recipe for the fruit curd cake with crumbles is quite simple. You just have to knead the shortbread, stir the curd filling and mix the crumbles. Here you can get a rough idea of how the preparation goes and what you need for it. You can find the exact quantities and step-by-step instructions for making the fruit curd cake with crumbles in the box recipe below.
For the shortbread you need
- cold butter,
- cold sour cream,
- cold egg,
- sugar,
- flour,
- baking powder
- and vanilla.
For the crumbles you need
- cold butter,
- sugar,
- flour
- and vanilla.
For the curd filling you need
- curd, of course,
- then eggs,
- sugar,
- cornstarch
- and vanilla.
You’ll also need a variety of fruits to top the cake.
How to make fruit curd cake with crumbles: here’s how to do it (See the detailed recipe below.)
- First, knead the ingredients into a shortbread and chill it for a while.
- Then mix the ingredients to make fine crumbles and chill them as well.
- For the curd filling, mix all the ingredients.
- Now spread the dough on the bottom and sides of the baking pan, put the curd filling on it, sprinkle it with half of the crumbles, spread the fruit in the form of cake pieces on it and sprinkle it with the remaining crumbles. Now bake the fruit curd cake with crumbles at 180 °C for about 50 minutes. Done!
How to make fruit curd cake with crumbles: tips and tricks
- Butter, sour cream and egg for the dough must necessarily be cold.
- As vanilla for the dough, the crumbles and the filling go among other things vanilla sugar, vanilla powder, vanilla extract or vanilla bean scraped out.
- In any case, do not knead the dough too long, but briefly to a consistency that is only roughly homogeneous, so that it tastes crumbly and not firm after baking.
- You can adjust the amount of sugar for the curd filling according to your taste.
- If you like the curd filling not so creamy, but firmer, you can put a little more cornstarch in it.
- I used a Ø 30 cm tart pan to bake the cake. Alternatively you can use a Ø 26 cm or Ø 28 cm springform pan. Note that the baking time could be longer in this case, as the cake would be smaller in diameter but thicker in such a pan.
- The cake is ready when it is still slightly wobbly in the middle and its edges are golden brown.
Did you make the fruit curd cake with crumbles according to this recipe? I’m looking forward to your results, your star rating and your comment here below on how you liked and succeeded with this summery cake.
Got an appetite for more summer pastries? Try:
- Apricot kisses – recipe for yeast shortbread cookies with fresh apricots
- Blueberry muffins with chocolate – recipe for moist muffins with blueberry
- Mini Pavlova – recipe for the world favorite summer dessert
- Black currant cake with kefir – quick summer cake recipe
- Sheet cake with yogurt and berries – quick recipe with sprinkles
Fruit curd cake with crumbles
Equipment
- Ø 30 cm tart pan
Ingredients
for the dough
- 200 g butter cold
- 100 g sour cream cold
- 1 egg cold
- 80 g sugar
- approx. 350 g flour
- 6 g baking powder
- vanilla
- 1 pinch of salt
- butter to grease the baking pan
- flour for dusting the baking pan
for the crumbles
- 30 g butter cold
- 40 g sugar
- 40 g flour
- vanilla
- 1 pinch of salt
for the curd filling
- 500 g curd
- 180 g sugar
- 2 eggs
- 40 g cornstarch
- vanilla
- 1 pinch of salt
for the fruit filling
- approx. 70 g strawberries halved
- approx. 70 g raspberries
- approx. 70 g blueberries
- approx. 3 apricots quartered
- approx. 1 peach cut into strips
Instructions
Preparation of the dough
- Mix flour, sugar, baking powder and salt.
- Add cold butter and chop it quickly. You can also do it in a mixer or roll butter in flour and grate it.
- Add sour cream, egg and vanilla and knead it briskly and briefly to a just roughly homogeneous soft dough. If the dough is too sticky, add some more flour. If it is too dry, add a little more sour cream. Cover the dough and place it in the refrigerator for about 40 minutes.
Preparation of the crumbles
- Mix flour, sugar and salt.
- Add butter and vanilla and chop it finely. You can do it again in a mixer or roll butter in flour and grate.
- Put the crumbles in a cold place while you don't need it.
Preparation of the curd filling
- Whisk eggs in a large mixing bowl.
- Add curd, sugar, vanilla and salt and mix until homogeneous.
- Add cornstarch and mix again until homogeneous and creamy.
Preparation of the fruit curd cake
- Grease the tart pan with butter and dust it with flour, tapping off the excess flour.
- Roll out the dough, place it in the tart pan and press it against the bottom and sides of the baking pan.
- Pour the curd filling on top of the dough in the baking pan.
- Sprinkle the curd filling with about half of the crumbles.
- Visually divide the cake into five cake pieces and spread raspberries, blueberries, halved strawberries, quartered apricots and peach cut into strips on each cake piece.
- Sprinkle the fruits with the remaining crumbles.
- Bake the fruit curd cake with crumbles in a preheated oven at 180 °C top and bottom heat for about 50 minutes (It is done baking when it is still slightly wobbly in the middle.) and let it cool completely.
Notes
- Vanilla for the dough, the crumbles and the filling can be made by scraping out vanilla sugar, vanilla powder, vanilla extract or vanilla bean.
- In no case knead the dough too long, but briefly until only roughly homogeneous consistency, so that it tastes crumbly and not firm after baking.
- You can adjust the amount of sugar for the curd filling according to your taste.
- If you like the curd filling not so creamy, but firmer, you can put a little more cornstarch in it.
- I used a Ø 30 cm tart pan to bake the cake. Alternatively, you can use a Ø 26 cm or Ø 28 cm springform pan.
- Note the detailed tips and tricks for making the fruit curd cake with crumbles at the top of the post.