Summary

Ingredients

For the yeast dough:

• 1 pack dry yeast
• 50 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 0.5 ½ pack flavor (lemon finesse)
• 50 g butter, melted
• 200 ml milk, lukewarm
• 375 grams flour

For covering:

• 350 ml milk
• 1 packet custard powder, vanilla flavor
• 2 tablespoon sugar, heaped up
• 150 g crème fraîche
• 1 ¼ kg fruit, as desired (e.g. plums, apples, cherries, rhubarb, apricots)

For the sprinkles:

• 200 g flour
• 100 g custard powder, vanilla flavor
• 150 grams sugar
• 1 packet vanilla sugar
• 175 g butter, soft
• some powdered sugar, for dusting

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Instructions

1. For the yeast dough, put the flour, yeast, sugar, vanilla sugar, salt and flavor in a mixing bowl and mix. Add melted butter and knead briefly. Heat the milk, gradually knead in and continue kneading until the dough loosens from the edge of the bowl. Cover the bowl with a cloth. Place in the oven, heat it to 50 ° C and clamp a wooden spoon in the oven door. Let rise until the dough has doubled in volume.
2. For the crumble mix the flour, vanilla pudding powder, sugar and vanilla sugar. Knead in the soft butter until the dough is nice and crumbly. Place in the refrigerator until further processing.
3. Cook a pudding from milk, sugar, and pudding powder. Stir the crème fraîche into the hot pudding and let cool down a little.
4. Wash and clean the fruit, if necessary stone or remove the stone, cut into small pieces.
5. Line a baking sheet with parchment paper. Knead the risen yeast dough again and roll it out on the baking sheet. Spread evenly with the pudding and top with fruit. Put the prepared cake in the oven at 50 ° C and let it rise again (put the wooden spoon back in the oven door!). When the dough has risen visibly, take the cake out of the oven.
6. Heat the stove to 175 ° C. Meanwhile spread the cold streusel on the cake. Bake the cake for about 40 minutes.
7. Sprinkle with powdered sugar before serving.