John Myers
Warm Crumble Cake with Coconut Ice Cream
The perfect warm crumble cake with coconut ice cream recipe with a picture and simple step-by-step instructions.
For the dough:
- 4 Pc. Eggs
- 200 g Sugar
- 250 g Flour
- 0,5 packet Baking powder
Streusel:
- 400 g Flour
- 200 g Sugar
- 1 packet Vanilla sugar
- 250 g Butter
Coconut ice cream:
- 500 ml Coconut milk
- 80 g Creme fraiche Cheese
- 150 g Sugar
- 1 Pc. Vanilla pod
Dough:
- Mix all ingredients in a bowl to form a smooth batter. Place the dough on a baking sheet (lined with parchment paper).
Streusel:
- Process all ingredients in a bowl to make crumble. Put the crumble on the dough until it is well covered. Bake the crumble cake at 170 ° C (hot air). After baking, pour 1 cup of cream immediately over it.
Coconut ice cream:
- Heat the cream, coconut milk, vanilla pod, crème fraîche and sugar in a saucepan to approx. 90 ° C. Pass everything through a sieve and freeze in the ice cream maker or let freeze in the freezer for 24 hours. If the ice is frozen in the freezer compartment, the ice must be stirred every 30-45 minutes.
Facebook Comments