Apple-pear-sour Cream Crumble Cake

Summary

Ingredients

For the yeast dough:

• 150 ml milk
• 75 g mararine or butter
• 400 g flour
• 1 pack dry yeast
• 50 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 egg (s)

For covering:

• 2 apples
• 4 medium pear (s)
• 2 dashes lemon juice
• 2 cups sour cream, 400 g
• 4 large egg (s)
• 150 grams sugar
• 2 packs custard powder

For the sprinkles:

• 300 grams flour
• 150 grams sugar
• 1 packet vanilla sugar
• 1 teaspoon, heaped cinnamon
• 200 g mararine

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Instructions

1. Heat the milk in a saucepan and melt the margarine in it. In a mixing bowl, carefully mix the flour, dry yeast, sugar, vanilla sugar and salt with a whisk. Add the egg and the milk-margarine mixture and use a hand mixer with a dough hook to form a smooth dough for about 5 minutes. Cover and let rise in a warm place for about 30 minutes, until it is visibly larger.
2. Peel and core the apples and pears and cut into not too small cubes. Put the fruit in a sealable bowl, drizzle with lemon juice and close.
3. Mix the sour cream, eggs, sugar and custard powder with a hand mixer with a whisk until it is quite runny.
4. Knead the yeast dough briefly on a lightly floured work surface, roll out to 30 x 40 cm and place in the lightly greased springform pan. Spread the fruit on top, pour the sour cream on top and let rise for another 30 minutes. Preheat the oven.
5. Process flour, sugar, vanilla sugar, cinnamon and margarine with a hand mixer with dough hook into sprinkles and immediately distribute evenly on the cake.
6. Bake the cake on the 2nd rack from the bottom for about 35 minutes. Then remove the cake and let it cool completely in the tin, only then loosen the springform pan.
7. The cake can be cut into pieces and frozen for up to 3 months. It tastes like freshly baked when you thaw it at 50 degrees for about 10-15 minutes, or in the microwave for 1-2 minutes at 800 watts.