Crumble Cake with Yeast Dough and Vanilla Pudding

Summary

Prep Time	40 mins
Cook Time	25 mins
Total Time	2 hrs 5 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the sprinkles:

For the cream:

Crumble Cake with Yeast Dough and Vanilla Pudding

Instructions

Dough:
Put two thirds of the flour in a bowl, making a well in the middle. Crumble in the yeast, add a little sugar and half of the milk, mix everything with a little flour from the edge and dust with flour. Let the pre-dough rise in a warm place until the volume has doubled and the flour layer shows strong cracks.
Dissolve the fat in the remaining lukewarm milk and place on the edge of the flour with the remaining sugar, salt and lemon zest. Mix all ingredients and work into a smooth dough. Now knead in the remaining flour and let the dough rise again.
Cream:
For the pudding, mix the sugar with the cornstarch and stir with some of the milk until smooth. Cut open the vanilla pod and bring the pulp to the boil with the rest of the milk. Separate the eggs and add the yolks to the cornstarch mixture. Take the saucepan off the stove and add the cornstarch mixture. Briefly bring to the boil again. Then fold in the stiffly beaten egg white and chill the pudding. Cling film on the surface of the pudding prevents skin formation.
Knead the dough again briefly, roll out on a greased baking sheet and cover with a cloth and let rise again briefly. Meanwhile prepare the crumble.
Streusel:
Sift the flour into a bowl, mix in the sugar, vanilla sugar, cinnamon and salt. Add the butter in flakes. Mix everything well and knead into sprinkles.
Now carefully distribute the pudding on the yeast dough, smooth it out and then sprinkle the crumble evenly on the pudding. Bake on the middle shelf in the preheated oven at 165 ° C for about 20-25 minutes. (Every oven is different - so you may need to increase the temperature slightly or extend the baking time a little.)
Everyone here really loves this delicious crumble cake!

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