Grandma`s Sugar Cake with Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 0.25 liter ¼ milk, lukewarm
- 1 cube yeast or packet dry yeast
- 75 g butter or mararine
- 0.5 kg ½ flour
- 100 g suar
- 1 pinch (s) salt
- 1 egg (s)
For covering:
- 200 g suar
- 125 g butter
- 1 egg (s)
- 1 packet vanilla sugar
For the sprinkles:
- 75 g butter
- 150 grams flour
- 100 g suar
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Prepare a fluffy yeast dough from milk, flour, sugar, butter, yeast, salt and the egg and let it rise in a warm place.
- For the egg-sugar mass, heat the butter together with the sugar until it has dissolved and then let the mass cool down. When the mixture is cool, stir in the egg and vanilla sugar.
- For the crumble, sugar, salt, flour and butter are kneaded into crumbly crumbles.
- When the yeast dough has risen nicely, place it on a greased tray, preferably a deep fruit cake tray, and distribute it evenly. Now you pour the egg-sugar mixture onto the dough and then spread the crumble over it.
- The cake is baked in a fan oven at 175 ° C for about 20 minutes.
- You can also leave out the crumble, add berries or apples to the dough and try out new variations over and over again.
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