Ingredients
For the Base and Topping:
2 cups (250 g) all-purpose flour
1/2 cup (100 g) unsalted butter, chilled and cubed
1/2 cup (100 g) granulated sugar
1 tsp baking powder
1 pinch of salt
1 egg
For the Cream Filling:
2 cups (500 g) sour cream or Greek yogurt
1/2 cup (100 g) granulated sugar
2 eggs
1 tsp vanilla extract
1/4 cup (30 g) cornstarch
★Instructions
- Prepare the Dough:
In a bowl, mix the flour, sugar, baking powder, and salt.
Add the chilled butter and mix until the texture is crumbly.
Add the egg and mix until it forms a soft dough. Divide the dough into two parts (one slightly larger than the other). Wrap both in plastic wrap and refrigerate for 30 minutes.
- Prepare the Cream Filling:
In a separate bowl, mix the sour cream, sugar, eggs, vanilla extract, and cornstarch until smooth and well combined.
- Assemble the Cake:
Preheat your oven to 350°F (175°C). Grease a springform pan or line it with parchment paper.
Take the larger portion of dough and press it into the bottom of the pan to form an even base.
Pour the cream filling over the base.
Grate or crumble the smaller portion of dough on top of the cream layer to create the crumb topping.
- Bake:
Bake in the preheated oven for 40–50 minutes, or until the top is golden brown and the filling is set.
Let the cake cool completely before removing it from the pan. Serve chilled or at room temperature.
Enjoy your delicious crumbly creamy cake