Blueberry (or apricot) crumble with custard cream and gooseberry marmalade
The best way for me to learn German is to go shopping and dwelling around the shelves in the supermarkets.
I also bought a couple of magazines all about baking. I worked out the meaning of the ingredients and the main key words ( I thank google translate for this).
Now I’m able to post my first German recipe. So what is it about today?
Today’s post is about a sort of torte with a custard, fruits and crumble on the top. As for the ingredients, I suppose you can adapt to your liking. For instance, if you do not have apricots, you may use other fruits. If you don’t fancy coconut, do not put it. I personally prefer using almond meal/powder in my crumbles.
I was going to used peaches instead of apricots but my husband had other plans, he wanted a cake with blueberries.
|These were meant to be in the cake, they ended up in a juice|
As for the gooseberry marmalade I sneaked in, it’s because I bought them yesterday and I wanted to use them, so I made a marmalade/jam by simmering 500g of gooseberries (or shall we say 400g because I don’t remember how many I ate) with 200 g of caster sugar and 3 tbsp of water. It took me 50 min and the result was a tangy amazing marmelade. You might add more sugar for a sweeter outcome.
|Can you pretend to see simmering gooseberries? because it was steaming and I couldn’t get a proper shot|
I translated this recipe from Tina magazine. It seems that this recipe has also been published here.
I have used half of the recipe posted and I got a small cake (15 cm) and 2 mini ones because we are only in the house.
For 12 pieces
Prep: 15 min – Baking: 45 min
For the crumble
- 150 g sugar
- 250g flour
- 75g desiccated coconut (I used ½ coconut and ½ almond powder)
- 1 tsp of vanilla extract
- A pinch of salt
- 150g butter, softened
- 75 g of chocolate chips (not used here)
For the custard
- 70g of caster sugar
- 800ml of milk
- 2 packets of custard powder “vanilla ” for cooking (about 86 g)
For the filling and finishing
- About 400g of apricot or 2 cups of blueberries
- Icing sugar for dusting
Make the custard
Mix the custard powder with 75 g sugar and 150 ml of cold milk until smooth. Set aside.
Bring 650 ml of milk to a boil. Knock off the heat and whisk it in the custard powder mixture. Let simmer while stirring about 1 minute. Transfer to a bowl, cover with cling-film “au contact”. Set aside to cool.
You can also make a custard from scratch which is what I will do next type (just like I did here). I just thought I can try one of Dr. Oetker products which seems to be very common here.
Make the crumble
Mix all ingredients except butter.
Add the butter in small pieces and work everything with your fingers to get a crumbly consistency.
Spread half of the crumble into a greased spring form pan of 26 cm diameter. Press it with a glass until smooth and even just like you will be doing for a cheesecake base. I gave the edges it a bit of height as well. Chill the rest of the crumble as well as the covered pan.
Assemble and bake
Preheat the oven at 200 C (fan 175 C).
The original recipe calls for apricots and chocolate drops, if you are following this, wash and drain them, halve them and fold them into the cooled custard. Add the chocolate drops/chips.
Cover the crust with the custard and smoothen it. Top with halved apricot and finish with the remaining crumble.
I have used blueberries instead of apricots and gooseberries marmalade to balance the sweetness of the custard. I have layered the blueberries on the top of the custard, then I’ve spreaded a generous layer of gooseberries marmalade before finishing with the crumble.
Bake the cake on the lower rack for 45-55 minutes. Cover after about 35 minutes if necessary.
Remove from the oven when the crumble and the base look golden. Set aside to cool.
Dust with icing sugar. Serve cooled with whipped cream or just as is.