An easy and quick summer crumble cake, with a crumbly shell and a creamy filling of ricotta, vanilla yogurt, and percoche peaches. It is made without a rolling pin, working the dough by hand, and is perfect served well chilled after a short rest in the refrigerator.
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In a bowl, mix the flour, sugar, baking powder, lemon zest, and salt. Add the cold butter, cut into cubes, and work with your fingertips until you get large crumbs.
Add the egg and knead only as much as needed, without compacting it too much. Chill the shortcrust pastry in the refrigerator while you prepare the filling.
Mix the ricotta, yogurt, egg, sugar, and lemon zest until you get a smooth, even cream.
Wash the percoche peaches, cut them into wedges, and remove the pit. Butter a 23 cm pan.
Spread about 2/3 of the crumbly shortcrust pastry over the bottom, pressing it down lightly. Pour the filling cream on top and add the percoche wedges.
Cover with the remaining pastry, without pressing too much. Bake in a preheated static oven at 170 °C for 45-50 minutes, until golden brown.
Let the crumble cake cool completely, then let it rest for 1-2 hours in the refrigerator before serving to obtain firmer slices.
23 cm pan
Whisk or spatula
Large bowl
Store the crumble cake in the refrigerator, covered, for 2-3 days. Before serving, let it sit at room temperature for 15-20 minutes to enhance its texture and flavor. It can also be portioned and frozen, well wrapped, for about 1 month.
Seasonal Italian recipe, ideal in summer. If you cannot find percoche peaches, you can use ripe but firm flat peaches. For the best texture, the ricotta should be well drained and the cake should be served cold.
Italia, Piemonte
