Table of Contents
Advertisement
Baking
Fruit streusel cake
Preparation time: 140–160 minutes
Makes 20 (40) slices
Pastry ingredients
1 (2) cube(s) of fresh yeast (42 g/84 g)
150 (250) ml lukewarm milk
450 (750) g plain flour
50 (80) g sugar
90 (150) g softened butter
1 egg (1)
Topping ingredients
1000 (1600) g fruit (apples, peeled and
sliced; plums and cherries stoned)
Streusel
240 (400) g plain flour
150 (250) sugar
16 (24) g vanilla sugar
1 (2) tsp. cinnamon
130 (220) g softened butter
Accessories
Universal tray
Preparation
Crumble the yeast into lukewarm milk
and stir until it dissolves. Then add to
the flour, sugar, butter and egg and
knead into a smooth dough. Place the
dough in the oven and select the
Automatic programme Cakes \ Yeast
dough \ Prove for 30 minutes.
Lightly knead the dough and then roll
out onto a universal tray. Distribute the
fruit evenly over the top.
Mix the flour, sugar, vanilla sugar and
cinnamon using your fingers until you
have a coarse crumble. Scatter over the
50
fruit and prove for another 30 minutes
in the oven using Conventional Heat at
35 °C. Then bake until golden.
Recommended settings
Oven function: Automatic programmes
Programme: Cakes \ Fruit streusel cake
\ Yeast dough
Shelf level: See display
Programme duration: approx. 42 [40]
(40) minutes
Alternative settings
Oven function: Conventional Heat
Temperature: 170–180 °C
Heating-up phase: Normal
Crisp function: On
Shelf level: 3 [2] (2)
Duration: 45–55 [35–45] (35–
45) minutes
Advertisement
Table of Contents
