Buttery, moist crumbs and juicy with strawberries! This cake pays attention to details and makes the perfect dessert to thrill your guests. It can stay fresh for 4 days in the refrigerator and freeze without the glaze for up to 1 month! Classy cake it is.
Adjust oven rack to the lower third position and preheat the oven to 350 degrees F. And spray a 9-inch springform pan with nonstick spray.
Start by making the crumb topping; combine 95 gramms of flour, 100 gramms of white sugar and the brown sugar, and the cinnamon together in a medium bowl. Cut 90 gramms of butter into the mixture and mix with your hands until it resembles coarse crumbs. Place in a refrigerator and allow to chill.
While the crumb topping is in the refrigerator. You can make the cake. In a large bowl, beat the egg and the remaining butter (melted) together on medium speed until well combined.
Add 120 millilitres of milk and 2 teaspoons of condensed milk essence and beat on medium speed until well combined. Scrape down the side of the bowl and set aside.
Whisk the flour, 134 gramms of sugar and half of the salt in a medium bowl. With the mixer running on low, pour the dry ingredients into the wet ingredients. Mix until well combined. Pour into the prepared pan.
In a medium bowl, beat the cream cheese on high speed until smooth. Add 50 gramms of sugar and 1 teaspoon of the condensed milk essence and beat on medium heat until well combined.
Spread over the crumb cake batter and top with strawberries (sliced). Top with the crumb topping and gently press the topping over the batter.
Bake for about 50-55 minutes or until a skewer inserted into the centre comes out clean. Cover the cake after about 40 minutes of baking to avoid the top from browning too much.
Allow the cake to cool on a wire rack for about 15 minutes before glazing.
To make the glaze, whisk the icing sugar and the remaining milk and condensed milk essence. Remove the sides of the springform pan and drizzle the glaze over the cake.
Click to get all the ingredients from Supermart.