Prăjitură cu Gem și Aluat Răzuit (Jam Crumble Cake)
Also called raioasă, râioasă, raioasa, prajitura cu gem si aluat razuit, grated dough jam cake
A shortcrust base spread with jam and walnuts, topped with frozen dough grated into shreds that bake into a crumble.
- Makes
- one 25 × 35 cm (10 × 14 inch) pan
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Dough
Jam filling
Method
Mix the cold butter (200 g¾ cup + 2 tbsp) with the powdered sugar (100 g¾ cup + 1 tbsp), sour cream (100 g7 tbsp), egg yolks (2), vanilla (1 tsp), baking soda (3 g½ tsp) and salt. Add the flour (350 g3 cups) gradually and knead briefly into a smooth dough. Don't overwork it.
Wrap a quarter of the dough and freeze it for at least 30 minutes.
Heat the oven to 350°F (180°C). Press the rest of the dough evenly into a lined 25 × 35 cm (10 × 14 inch) pan.
Mix the thick jam (400 g) with the ground walnuts (150 g) and spread it evenly over the base.
Grate the frozen dough on the coarse side of a box grater straight over the jam, spreading the shreds evenly.
Bake 35 to 40 minutes, until the grated top is golden.
Cool completely, dust with powdered sugar and cut into squares.
Notes
- Lard makes it shorter and more crumbly than butter.
- Grating. The reserved dough must be frozen hard. If it softens, freeze it again.
- The jam must be thick, or the cake turns soggy.
- Keeps for days and softens as the dough absorbs moisture from the jam.