Marbled Crumb Cake with Farina Custard

Cooking method

1. Step 1:

   

   How do you make this marbled crumb cake with farina custard? Start with the custard. Use fine farina (cream of wheat); coarse semolina won't work as well here.

2. Step 2:

   

   Heat the milk in a heavy-bottomed saucepan. It should get very hot, but don't let it boil.

3. Step 3:

   

   In a bowl of a good size, combine the eggs, sugar, and salt.

4. Step 4:

   

   Whisk everything together until smooth.

5. Step 5:

   

   Add the farina and lemon zest and stir. The farina makes the custard more stable.

6. Step 6:

   

   Pour about a third of the hot milk into the egg mixture, whisking quickly as you go so the eggs don't scramble.

7. Step 7:

   

   Set the saucepan with the remaining milk back over medium heat. Stirring constantly, pour the egg-milk-farina mixture into the saucepan.

8. Step 8:

   

   Bring it to a boil, then cook the custard over low heat until it thickens, about 2 minutes, stirring the whole time so it doesn't stick to the bottom.

9. Step 9:

   

   Take the custard off the heat. Add the lemon juice, vanilla, and butter, and mix thoroughly until smooth.

10. Step 10:

    

    To cool it faster, transfer the custard to another container. Press plastic wrap directly onto the surface so a skin doesn't form, and let it cool.

11. Step 11:

    

    Measure out the ingredients for the light dough. The butter should be cold.

12. Step 12:

    

    Combine the flour with the baking powder and vanilla and sift it into a bowl. Sifting aerates the flour so the dough bakes up better.

13. Step 13:

    

    Add the sugar to the flour and stir.

14. Step 14:

    

    Grate the cold butter into the dry ingredients on the coarse side of a grater.

15. Step 15:

    

    Quickly rub everything together with your hands into crumbs.

16. Step 16:

    

    In a small bowl, stir the egg yolk with the sour cream until smooth.

17. Step 17:

    

    Pour the yolk-and-sour-cream mixture into the buttery crumbs.

18. Step 18:

    

    Knead the dough quickly so the butter doesn't melt from the warmth of your hands. If you take too long, the dough will lose its crumbly texture after baking.

19. Step 19:

    

    Divide the light dough into 2 parts, wrap them in a bag, and refrigerate for 1 hour.

20. Step 20:

    

    Measure out the ingredients for the dark shortbread dough.

21. Step 21:

    

    Combine the flour with the vanilla, cocoa, and baking powder, and sift it through a sieve.

22. Step 22:

    

    Combine the sifted ingredients with the sugar and cold butter grated on the coarse side of a grater. Quickly rub it into crumbs with your hands.

23. Step 23:

    

    Pour in the yolk beaten with sour cream and mix.

24. Step 24:

    

    Quickly knead the dark dough. Divide it into 2 equal parts the same way and refrigerate.

25. Step 25:

    

    Thaw the cherries for the filling first, setting them in a sieve to drain off the excess juice. You can use any berries, fresh or frozen.

26. Step 26:

    

    Line your baking pan with parchment — a 8–9 inch (20–22 cm) springform pan works well here. Grate one part of the chilled light dough over the bottom of the pan on the coarse side of a grater.

27. Step 27:

    

    Grate some of the dark dough on top. You can swirl the light and dark a little.

28. Step 28:

    

    Spread the cooled custard over the dough in an even layer and smooth it out.

29. Step 29:

    

    Scatter the cherries over the custard, pressing them in slightly.

30. Step 30:

    

    Grate the second part of the light dough over the top.

31. Step 31:

    

    Do the same with the remaining dark dough.

32. Step 32:

    

    Bake in an oven preheated to 375°F (190°C) for 35–40 minutes, until lightly golden. Adjust the setting to suit your own oven. Let the finished cake cool completely.

33. Step 33:

    

    This custard cake tastes best chilled. Cut it into pieces and serve. Enjoy!