Summary

Ingredients

• 350 g flour
• 150 ml milk, lukewarm
• 20 g yeast, fresh
• 30 grams sugar
• 0.5 teaspoon ½ salt
• 1 teaspoon lemon (s) - zest, grated, untreated
• 1 egg (s)
• 50 g butter, soft

For covering:

• 1 glass apple sauce, sweetened (approx. 800 g content)
• 1 packet pudding powder (vanilla or cream)
• 50 g raisins (to taste)

For the sprinkles:

• 300 grams flour
• 200 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 0.5 teaspoon ½ cinnamon
• 200 g butter, soft
• Grease for the tin

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Instructions

1. For the yeast dough, dissolve the crumbled yeast with 1 teaspoon of sugar in some of the lukewarm milk. Sieve 2/3 of the flour into a large bowl, make a well and add the yeast milk. Sprinkle with flour, cover with a cloth and let rise for 10-15 minutes in a warm place until the flour over the yeasted milk cracks. Put all the other ingredients at room temperature with the rest of the milk around the yeast well and beat everything vigorously with a mixing spoon to a smooth dough until it loosens from the bottom of the bowl. Knead in the rest of the flour, knead for another 5 - 10 minutes until the dough is completely smooth and pliable (if necessary on a floured table top). Cover the ball of dough with a cloth and let it rise in a warm place for 30 - 45 minutes, until it has about doubled in size. Knead again briefly, roll out on a greased baking sheet (approx. 32 x 38 cm).
2. Mix room-warm applesauce with pudding powder and possibly raisins, spread on the dough.
3. For the crumble mix all the dry ingredients, then knead with the soft butter to make crumble, spread on the apple sauce. Let rise again for about 15-20 minutes.
4. Meanwhile, heat the oven to 200 degrees. Bake the cake on the 2nd rack from the bottom for 15-20 minutes.