Crumble Cake with Mango Kefir
for one round springform cake tin, 20 cm diameter
Ingredients
For the cake batter:
3 eggs
150 g sugar
260 g mango kefir
250 g plain flour
1 pinch of salt
15 g instant baking powder (not sweetened and not flavoured with vanilla)
1 ripe mango
For the crumble:
70 g plain flour
40 g brown sugar
40 g cold butter
30 g walnut kernels
minTime
Preparation
Step 1: Prepare
Grease and flour the cake tin, or line it with baking paper.
Peel the mango and cut the flesh into cubes. Preheat the oven to 180°C static.
Step 2: Prepare the batter
Beat the eggs with the sugar using a whisk.
Add the mango kefir and mix well.
Sift the flour with the salt and baking powder, then add them to the batter and mix until smooth and free of lumps.
Step 3: Fill the cake tin
Pour the batter into the prepared tin.
Distribute the mango cubes over the surface of the batter.
Step 4: Prepare the crumble
Sift the flour and sugar into a bowl.
Add the cold butter, cut into cubes, and rub it in with your fingertips until the mixture becomes crumbly.
Add the chopped walnuts and mix.
Step 5: Finish and bake
Spread the crumble evenly over the batter in the cake tin.
Bake in the preheated oven at 180°C for about 50 minutes.
Step 6: Cool and serve
Leave the cake to cool slightly, then remove it from the tin and serve.
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