Go Back
Fruit curd cake with crumbles – each piece tastes different
Print

Fruit curd cake with crumbles

The fruit curd cake with crumbles brings summer directly to the dining table and is guaranteed to put all your loved ones in a summer mood. It tastes heavenly creamy, fruity and light. Plus, the curd cake with this recipe is easy to make with ordinary ingredients and can be topped with fruits of your choice. It is perfect for a party or for an afternoon coffee on the weekend.
Course Dessert
Prep Time 40 minutes
Cook Time 50 minutes
Servings 10

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.