© NGV mbH, Photo: TLC Fotostudio
© NGV mbH, Photo: TLC Fotostudio

Yeast cake with crumble topping

1 cake
Average difficulty
MC plus

Preparation time: 15 min.
  1. Heat the milk, yeast and 1 tablespoon sugar in the blender jug for 2 minutes/37 °C/speed setting 1. Leave the mixture to rest for 10 minutes before adding the remaining sugar, vanilla sugar, eggs, butter, flour and salt. Knead for 3 minutes on the knead button. Transfer the mixture to a bowl, cover with a clean cloth and leave to rise for 30 minutes until it has doubled in size. Thoroughly clean the blender jug.
  2. Place the ingredients for the crumble in the blender jug and mix for 15 seconds/speed setting 4. Knock back the risen dough and knead again. Place the dough on a baking tray lined with baking paper and roll out to the size of the tray. Rub the crumble between both hands, sprinkling it over the top. Cover the cake and leave to rise for another 20 minutes.
  3. Pre-heat the oven to 160 °C. Bake the cake in the hot oven for 45 minutes. Remove from the oven and leave to cool completely.
  4. Cut the yeast cake into slices and serve dusted with icing sugar.

Ingredients Send me a list of ingredients by email

FOR 1 BAKING TRAY (APPROX. 30 X 40 CM)

FOR THE SPONGE:

  • 200 ml lukewarm milk
  • 1 cube yeast (42 g)
  • 100 g sugar
  • 4 tsp vanilla sugar
  • 2 eggs
  • 100 g soft butter
  • 500 g flour
  • pinch of salt

FOR THE CRUMBLE:

  • 100 g flour
  • 50 g sugar
  • 60 g cold butter, cut into small pieces

PLUS:

  • 2 tbsp icing sugar

Nutritional values

Per cake:

  • calorific value
    20787 kj / 4965 kcal
  • protein: 111 g
  • carbohydrates: 732 g
  • fat: 167 g