Yeast cake with crumble and seasonal fruits is an ideal sweet addition to your favorite coffee or tea.
Ingredients
Starter:
- Fresh yeast: 50 grams
- Milk: 1/2 cup
- Sugar: 1 teaspoon
- All-purpose flour: 4 tablespoons
Cake:
- All-purpose flour: 500 grams
- Eggs: 2
- Sugar: 150 grams
- Butter: 100 grams
- Fine sea salt: 1/2 teaspoon
- Vanilla sugar: 1 tablespoon
- Fruits: 500 grams (e.g., berries, peaches, plums)
Crumble:
- All-purpose flour: 100 grams
- Powdered sugar: 50 grams
- Butter: 50 grams
Preparation
Starter:
- Crumble the yeast into a bowl, mix with milk (reserve a bit of milk to melt the butter), add flour and 1 teaspoon of sugar.
- Set aside in a warm place. The yeast mixture should rise and become frothy, taking about 15 minutes.
Cake:
- Melt the butter with the remaining milk.
- Beat the eggs with sugar using a mixer.
- In a large bowl, sift the flour, add the risen yeast mixture, beaten eggs, milk with butter, salt, and vanilla sugar.
- Knead the dough thoroughly, incorporating air into it (you can use a mixer with dough hooks).
- Lightly flour the dough, cover, and let it rise in a warm place for 30 minutes.
- Wash the fruits, cut into smaller pieces, and drain well.
- Spread the dough in a baking pan lined with parchment paper (39.5×23.5 cm), place the fruits on top, and let it rise in a warm place.
Crumble:
- Mix powdered sugar, flour, and butter with your fingers until it resembles “wet sand.”
- Sprinkle the risen cake with the crumble mixture before baking.
Baking:
- Bake the cake in a well-preheated oven (preferably on the second rack from the bottom) at 180-190°C (356-374°F) for about 45 minutes, until the crumble is lightly golden.
TIP: If the yeast doesn’t rise (possibly due to milk being too cold), you can place the bowl with the starter in a larger bowl filled with hot water. Wait until the starter begins to react, then remove it from the hot water and let it rise in a warm place.
