Yeast Crumble Cake with Pudding and Cream

Summary

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

Ingredients

For the sprinkles:

150 g butter
125 g suar
250 g flour, or spelled flour

For the filling:

Moreover:

30 ml milk
1 teaspoon sugar
some powdered sugar

Yeast Crumble Cake with Pudding and Cream

Instructions

Sift the flour into a large bowl. Make a well in the middle and mix the yeast together with a little sugar and a little lukewarm milk to form a small pre-dough. Dust with a pinch of flour and cover and leave in a warm place for about 20 minutes.
Then add the rest of the lukewarm milk, salt, sugar, softened butter, egg yolk and lemon zest.
Knead the dough until the dough is elastic and smooth. About 10 minutes by hand, correspondingly less with the food processor.
Cover again and let rise in a warm place until the dough has doubled in volume.
For the crumble, melt the fat and knead with the flour and sugar to form crumbs.
Now knead the yeast dough vigorously again on a floured work surface.
Then roll out the yeast dough and place on a greased baking sheet. Prick the dough several times with a fork.
Mix 30 ml milk with 1 teaspoon sugar and brush the yeast dough with it and top with sprinkles.
Bake the yeast dough in an oven preheated to 200 ° C for approx. 20-25 minutes until golden yellow to slightly golden brown, then allow to cool.
Cook a pudding from milk, pudding powder, sugar. Stir the softened gelatine into the still hot pudding and chill, but do not let it set.
(The gelatine can also be omitted on cold days, but then use the cream stabilizer.)
When the pudding is cold, carefully add the whipped cream with vanilla sugar.
When the yeast dough has cooled down, cut once across, brush with pudding cream and cover with the crumble.
Dust with a little icing sugar.

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