Welcome this beautiful Sunday afternoon with a delightful baking project that promises to sweeten your day: a Berry Jam Crumble Cake with Meringue Topping. This recipe is all about creating moments of joy in the kitchen, resulting in a cake that’s as pleasing to the eye as it is to the palate. Featuring a buttery shortcrust pastry, a generous layer of homemade berry jam, and a fluffy meringue topping, finished with a crumble of dark and light dough, it’s a symphony of textures and flavors that embodies the essence of home baking. Easy and quick to prepare, this cake is a testament to the simple pleasures in life.
Why You’ll Love This:
The charm of this cake lies in its harmonious blend of flavors and textures – the crispness of the crumble, the sweetness and tartness of the berry jam, and the lightness of the meringue create a delightful contrast. It’s a versatile recipe that allows for the use of any homemade jam you have on hand, making it a perfect way to enjoy the fruits of your jam-making endeavors. Ideal for those seeking a comforting and homemade treat that brings warmth and sweetness to any afternoon.
Perfect Occasion:
This Berry Jam Crumble Cake is perfect for a relaxed Sunday afternoon, a family gathering, or as a special treat to enjoy with friends over coffee. It’s also a great choice for holidays, potlucks, or simply as a delicious way to use up any homemade jam you’ve prepared during the summer months.
Decoration Tips:
For an added touch of elegance, sprinkle the top with almond flakes before baking to add texture and a nutty flavor. Once baked and cooled, a dusting of powdered sugar can also enhance its visual appeal, making it even more irresistible. Serving it with a dollop of whipped cream or a scoop of vanilla ice cream on the side can turn it into an even more decadent dessert.
Ingredients:
- For the Shortcrust Pastry (Three Layers):
- 3 cups (approx. 500g) all-purpose flour
- 5 egg yolks
- 250g butter
- 1 tablespoon sour cream (18% fat)
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 heaping tablespoon cocoa powder (for one part of the dough)
- For the Meringue:
- 5 egg whites
- A pinch of salt
- 1 cup sugar
- 1 tablespoon cornstarch
- Filling:
- 250-300g homemade, dense berry jam (e.g., blueberry)
Instructions:
- Prepare the Dough: Combine flour, sugar, baking powder, butter, egg yolks, and sour cream into a smooth, playdough-like consistency. Divide into three equal parts, adding cocoa to one part. Freeze two parts (one dark, one light) for 30 minutes, and roll out the third part to line a 25x35cm baking tray.
- Meringue: Whip egg whites with salt until stiff peaks form. Gradually add sugar, then fold in cornstarch gently.
- Assemble: Spread jam over the rolled-out dough. Grate the frozen dark dough over the jam, then add the meringue, and finally, grate the frozen light dough on top. Optionally, sprinkle with almond flakes.
- Bake: At 180°C (356°F) for 40 minutes. Let cool before serving.
Enjoy this Berry Jam Crumble Cake with Meringue Topping, a delightful treat that’s sure to make your Sunday even more special. Here’s to a wonderful day filled with the sweetest moments!
