Crumb Cake with with Citrus Cream Filling

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Crumb Cake with with Citrus Cream Filling
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Health Score:
48 / 100
1 hr
ready in 1 hr 40 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie397 cal.(19 %)
Protein7 g(7 %)
Fat20 g(17 %)
Carbohydrates48 g(32 %)
Sugar added18 g(72 %)
Roughage1.6 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E0.7 mg(6 %)
Vitamin K1.2 μg(2 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.1 mg(7 %)
Folate104 μg(35 %)
Pantothenic acid0.6 mg(10 %)
Biotin8 μg(18 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C8 mg(8 %)
Potassium188 mg(5 %)
Calcium48 mg(5 %)
Magnesium19 mg(6 %)
Iron0.9 mg(6 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids11.9 g
Uric acid45 mg
Cholesterol68 mg
Complete sugar23 g


For the dough
275 grams Pastry flour
Dry yeast
75 grams sugar
100 milliliters lukewarm milk
1 medium egg
40 grams softened butter
For the crumb topping
125 grams Pastry flour
60 grams sugar
75 grams softened butter
For the lemon cream
6 sheets clear gelatin
2 cups Whipped cream
50 grams sugar
1 lemons (zested)
100 milliliters Orange juice
1 lemons (juiced)
For serving
100 grams Orange marmalade
powdered sugar (for dusting)
mint (for garnish)
How healthy are the main ingredients?
Whipped creamOrange juicesugarsugarsugaregg

Preparation steps


For the dough, mix all the ingredients together in a bowl with the dough hook of an electric hand mixer until smooth. Cover and set aside for about 30 minutes in a warm place. Pour the mixture into a springform pan (26 cm diameter) (approximately 10 inches) lined with parchment paper and smooth. Let rise for 15 minutes.

For the crumb topping, knead the flour with sugar and butter until crumbly. Spread on the dough base. Bake in a preheated oven at 200°C (approximately 400°F) or 180°C (approximately 350°F) convection for 20-30 minutes. Remove and let cool.


For the lemon cream, soak the gelatin for 5 minutes in cold water. Whip the cream and sprinkle in the sugar. Add the lemon zest. Warm the orange juice slightly and melt the drained gelatin in the juice. Fold the orange gelatin into the cream. Refrigerate until the mixture begins to set. Cut the cake in half once horizontally. Spread the orange marmalade on the bottom half, followed by the citrus cream. Cut the top layer into 12 wedges and place on top. Dust the cake with powdered sugar and decorate with orange zest, then serve.