Школа пекаря:)

velvetelle — 06.04.2024 Сегодня сделали лимонный пирог с огромным количеством дикой голубики. На мой взгляд не такой космос как предыдущий, но хороший пирог. Маме очень понравился, я более спокойно к нему отнеслась.

Bursting Blueberry Crumb Cake

(Фото из рецепта; в жизни чуть покорявее, но похоже).




Чтобы впихнуть большое количество голубики, шеф, Наги из Австралии, немного уплотнила бисквит (он все равно нормально получился) и увеличила температуру выпечки до 200 (что много для верхнего слоя крошки, надо было ее в самом конце фольгой прикрыть - если будете готовить, то смотрите в оба).

Рецепт на английском, в метрической системе.

Ps: Ничего не говорите, сама знаю - месяц придется одни огурцы, морковку и шпинат есть.:(





https://www.recipetineats.com/bursting-blueberry-crumb-cake/

CRUNCH CRUMB (STREUSEL):
▢ 100 g flour , plain/all-purpose
▢ 100 g caster sugar (superfine sugar)
▢ 1/2 tsp cinnamon powder
▢ 1/8 tsp cooking/kosher salt
▢ 60g / 4 tbsp melted butter
▢ 1/4 tsp vanilla extract
LEMON VANILLA CAKE:
▢ 200 g flour , plain/all-purpose
▢ 2 tsp baking powder (if old, check it’s still active)
▢ 1/4 tsp cooking/kosher salt
▢ 150 g caster sugar (superfine sugar)
▢ 1 tsp vanilla extract
▢ 1 tbsp lemon zest
▢ 2 large eggs , at room temperature (what this means)
▢ 90 g / 6 tbsp unsalted butter , melted then cooled slightly (don’t use piping hot)
▢ 70 g sour cream , at room temperature (sub plain yogurt)
▢ 80 ml milk , at room temperature (full fat best, low fat ok)
BLUEBERRIES:
▢ 500 g / 1 lb fresh blueberries (Note 1 for frozen)
▢ 2 tsp lemon juice
▢ 2 tbsp caster sugar (superfine sugar)
▢ 3 tbsp flour , plain/all-purpose


Instructions
Preheat oven to 200°C / 400°F (180°C fan-forced). Line a 20cm springform pan with paper (here's how I do it).
Crumb – Put the flour, sugar, cinnamon and salt in a medium bowl and mix together with a fork. Then add the butter and vanilla, and use the fork to mix until all the flour is wet, then stop mixing. We want it lumpy and crumbly!
Zest the lemon first and put it aside for the batter before measuring out juice for the blueberry tossing.
Blueberries – Toss the blueberries with lemon juice to wet the surface. Sprinkle with sugar and flour, toss to coat. Set aside.
LEMON VANILLA CAKE:

Whisk dry – Whisk the flour, baking powder and salt in a small bowl.
Whisk wet – In a larger bowl, whisk the sugar, vanilla, zest and eggs until the surface is a bit foamy (~ 15 sec by hand). Add the butter and sour cream, whisk until smooth.
Combine wet and dry – Switch to a rubber spatula. Add the flour in 3 batches, folding in between until the flour is mostly incorporated. Then add the milk and stir until combined. Some small lumps is ok!
Assembling – Pour the batter into the pan. Scatter blueberries on top. Sprinkle any leftover flour at the bottom of the blueberry bowl on top of the blueberries. Cover with chunks of crumb, aiming for ~85% coverage. If necessary, enclose powdery bits in your fist to press them into clumps!
Bake for 65 minutes, rotating the pan halfway, until a skewer inserted into the centre comes out clean (blueberry smear is ok!).
Cool 10 minutes in the pan. Remove the cake from the springform pan then cool for at least another 10 minutes before cutting to serve.
Serving – For the best blueberry crumble-cake experience, serve warm with a scoop of vanilla ice cream! Otherwise, be normal and serve it at room temperature. Ice cream or cream also welcome here.
Recipe Notes:
1. Frozen blueberries can be used too. Don’t thaw! Toss with the flour & sugar just before using (if you do it before making the batter it will start to melt). It will take an extra 10 minutes to bake. If the top starts to get overly brown, just cover with foil.
2. Pan – Best to use a springform pan else you will lose streusel topping when inverting out of a standard cake pan.
3. Storage – Cake will keep for 5 days in the fridge. But always bring to room temp before serving, though best to serve slightly warm! If it’s quite cool where you are it will keep in the pantry too, in an airtight container.

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