Crumble cake
Makes 20 slices
For the cake mix:
220 ml milk
50 g fresh yeast
60 g sugar
500 g flour (type 550)
pinch of salt
2 eggs at room temperature
50 g butter
For the crumble:
150 g butter
300 g flour
150 g sugar
1 egg yolk
big pinch of cinnamon
Additionally:
flour for the work surface
butter for the baking tray
Method:
Heat half of the milk until lukewarm. Crumble in the yeast and stir in 1 teaspoon of sugar and 4 tablespoons of flour to form a smooth paste. Then, cover the yeast mixture and leave to rest for approx. 30 minutes.
Sieve the rest of the flour into a bowl and add the rest of the sugar and salt. Make a well in the centre and place the eggs into the well. Melt the butter and also pour into the well. Add the yeast mixture. Heat the rest of the milk until lukewarm and then add to the other ingredients. Knead to a dough with your hands. If the dough is sticky, add a little more flour. Cover the bowl with a damp cloth and leave to rise in a warm place for approx. 1 hour.
For the crumble, melt the butter and leave to cool until lukewarm. Put the other ingredients for the crumble into a bowl and mix. Add the melted butter in a thin trickle, stirring constantly with a fork. Mix with the fork (do not knead!) to produce the desired crumble consistency.
Pre-heat the oven to 190 °C (Gas Mark 5). Grease the baking tray. Knead the dough and roll out on a floured surface slightly larger than the area of the baking tray. Put onto the baking tray, raise the outside edges and sprinkle with the crumble mixture. Leave to rise for a further 15 minutes. Bake on the middle shelf for approx. 25 minutes until the crumble is golden brown (it should not be too dark).
Tip:
You can make yeast dough either with fresh or dried yeast. Dough rises better using fresh yeast in preference to dried.
 |
| Crumble cake recipe |
0 comments:
Post a Comment