Butter – Yeast – Crumble Cake with Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.25 liter ¼ milk
- 1 egg (s)
- 80 g butter
- 1 pinch (s) salt
- 120 g suar, 500 flour
- 1 cube yeast, fresh or
- 1 bag / s yeast (dry yeast)
For the sprinkles:
- 250 grams sugar
- 2 egg yolks
- 1 lemon (s), add the juice
- 250 g butter
- 2 packs vanilla sugar
- 500g flour
- 1 packet baking powder
- 1 cup cream, to pour over
- butter
- sugar
Print Recipe
Pin Recipe Instructions
- Process all ingredients for the dough together in such a way that everything that is liquid is mixed together first, please make sure that the liquid is lukewarm or room warm.
- Mix the flour, sugar, dry yeast and salt with the liquid. A tough ball must be created that should still open!
- Let everything stand for a total of approx. 1 hour (at most), the mass must at least double.
- For the crumble, do not melt the butter and knead everything together so that the crumble is formed.
- Prepare a baking sheet with baking paper, distribute the dough so that the edges are a little high. Spread the crumble on top and bake in an electric oven at approx. 180 ° C for approx. 30-45 minutes.
- Take out and immediately pour cream over it, sprinkle a few flakes of butter over it and sprinkle some sugar over it. Please let it cool down before cutting!
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