A yeast cake full of flavors and childhood memories! Rhubarb, strawberries, and lots of crumble will delight every sweet tooth!
Ingredients
Yeast Dough
- Eggs – 2 pcs.
- Sugar – 100 g
- Vanilla sugar – 1 packet
- Fresh yeast – 30 g
- Butter – 100 g
- Wheat flour – 500 g
- Whole milk (3.2%) – 150 ml
- Flaked almonds – 100 g
- Rhubarb – 800 g
- Salt – a pinch
- Strawberries – 500 g
Crumble Topping
- Sugar – 80 g
- Vanilla sugar – 1 packet
- Butter – 100 g
- Wheat flour – 180 g
Preparation
Yeast Dough Sift the flour into a bowl. Heat the milk. Make a well in the center of the bowl, pour in the warm milk, add half of the sugar and the yeast. Gently mix the starter with the flour, only in the middle of the bowl, leaving the flour on the edges “dry”. Sprinkle the starter with flour, cover the bowl with a cloth, and let it rise.
Yeast Dough – Starter Melt the butter and add it to the starter, along with the remaining sugar, vanilla sugar, a pinch of salt, and eggs. Knead all the ingredients until the dough starts to come off the bowl and hands. Dust the dough with flour and let it rise again (the dough should double in volume). Grease a baking tray with butter and dust it with flour.
Yeast Dough – Fruits When the dough rises, knead it again, then roll it out to cover the entire surface of the baking tray. Prick the rolled-out dough with a fork, then arrange the washed, sliced, and dried rhubarb and washed, sliced strawberries on top. Sprinkle everything with sugar.
Crumble Topping Sprinkle flour, powdered sugar, and butter onto a work surface. Cut them together with a knife, then rub the mixture between your fingers to form small crumbs.
Yeast Dough – Crumble Topping Sprinkle the crumble topping and flaked almonds onto the prepared dough, then let it rise for 20-30 minutes. Bake at about 190°C for 20-30 minutes without convection or 180-185°C for 20-30 minutes with convection.
