Summary

Ingredients

For the dough:

• 350 g flour
• 0.5 ½ cube yeast
• 50 grams sugar
• 200 ml milk
• 50 g butter
• 1 teaspoon salt

For painting:

• 1 cup sour cream, 200 g

For the sprinkles:

• 150 grams flour
• 100 g almonds, round
• 150 grams sugar
• 200 g butter
• 25 g cocoa powder
• 25 g cornstarch
• Grease for the tin

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Instructions

1. Sift the flour into a bowl. Crumble the yeast into the lukewarm milk, add the sugar and stir well. Add to the flour, add the softened butter and salt and work everything with the dough hook into a smooth, elastic yeast dough that should no longer stick. Cover and let rise in a warm place for a good 1 hour.
2. In the meantime, mix the flour with the almonds and sugar. Add the butter in flakes and process everything with a knife, with your fingers or simply with a hand mixer to create sprinkles of the desired size. Then halve the crumble dough and mix one half with the cocoa powder and the other with the starch. Chill both doughs until ready to use.
3. Grease a tray well or cover it with baking paper. Spread the well-risen dough on top (either roll it out or press it flat) and cover it for another 15 minutes. Preheat the oven to 190 ° C top / bottom heat. Then brush with the sour cream and sprinkle zebra stripes on the cake with the two types of crumble. Bake in the preheated oven for about 25-30 minutes.
4. Tastes very fresh as well as a little drawn out or very good the next day. Stored in a well-sealable can, it can be kept for several days.
5. 218 Kcal per serving