Strawberry Crumble Cake
If there is one cake you are going to bake this summer, let it be this cake. A light vanilla cake, sweet fresh strawberries and a surprising bite of the crumb make it irresistibly delicious.
16 servings
90 minutes
Ingredients:
Crumble topping:
60 grams butter (melted)
100 grams flour
75 grams SweetLife Natural Xylitol (birch sugar)
Strawberry layer:
400 grams strawberries, coarsely chopped
25 grams flour
15 grams SweetLife Natural Xylitol
Cake:
200 grams flour
150 grams SweetLife Natural Xylitol
1½ tsp baking powder
80 grams yoghurt (room temperature)
2 eggs, beaten
75 ml butter (melted)
1 tsp vanilla extract
SweetLife Erythritol Powder
Preparation:
1. Preheat the oven to 180 degrees and line a brownie tin (20 cm) with baking paper.
2. Put the ingredients for the crumb topping in a bowl and squeeze with your fingertips until crumbly. Place in the fridge.
3. Also mix the ingredients for the strawberry layer and set aside (at room temperature).
4. For the cake, mix the flour, Xylitol, baking powder and ¼ tsp salt in a large bowl. In another bowl, stir the yoghurt, eggs, butter and vanilla extract and fold lightly into the dry ingredients. Divide the batter over the brownie tin and sprinkle with the strawberries, followed by the crumbs.
5. Bake the cake for 70-80 min. until golden brown and done. Dust the cake with Erythritol Powder and cut into 16 pieces.
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