CRUMB CAKE with strawberries / Crispy on top, tender inside 😍

Loose crumb cake with a fragrant strawberry layer with hints of lemon and fresh strawberries. Crispy on top and juicy and soft on the inside.
INGREDIENTS:
CRUMBLE SABLE:
~ premium flour 130 g
~ baking powder 3 g 1 tsp
~ corn starch 20 g
~ almond flour 30 g
~ pinch of salt
~ vanillin
~ sugar 30 g
~ powdered sugar 30 g
~ butter 82% 90 g
~ lemon juice 5 g
~ yolk 1 piece 20 g
STRAWBERRY LAYER:
~ strawberries 400 g
~ sugar 40 g
~ corn starch 30 g
~ zest of 1/2 lemon
~ protein 1 piece 40 g
COOKING
CRUMBLE SABLE
Place the butter in the freezer for 30-40 minutes.
Cover the bottom of the mold with foil. Parchment on the bottom.
Sift flour along with baking powder and starch. Add almond flour, salt, vanillin, sugar and powdered sugar, mix.
Dip cold butter into flour and grate on a coarse grater. Rub the mixture between your palms instead.
Add lemon juice and yolk and mix.
Divide the resulting crumbs into 2 parts: approximately 175 g each
STRAWBERRY LAYER
Cut the strawberries into slices.
Beat the egg whites with half the sugar until stiff peaks form.
Mix sugar with starch and zest.
Add the beaten egg white and fold gently. Add strawberries and stir.
Place half of the crumbs into the pan and smooth out. Top with strawberry mixture and distribute evenly. And sprinkle the remaining half of the crumbs on top.
Bake at 180 °C / 360 °F for 40-45 minutes.
Leave until completely cool. Can be put in the refrigerator. Before serving, garnish with strawberries and mint.
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