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Baking
Streusel cake
Preparation time: 90–100 minutes
Makes 20 (40) slices
Pastry ingredients
1 (1 ¹/₂) cubes of fresh yeast (42 g/63 g)
250 (400) ml lukewarm milk
500 (900) g plain flour
50 (100) g sugar
1 (2) pinch(es) salt
50 (100) g melted butter or margarine
1 (2) egg(s)
Filling ingredients
125 (200) g softened butter
125 (200) g sugar
1 (2) egg(s)
350 (600) g quark
1–2 tbsp. cornflour
1 ¹/₂ (2 ¹/₂) tbsp. lemon juice
Streusel
350 (600) g plain flour
200 (350) g sugar
¹/₂ (1) tsp. cinnamon
200 (350) g melted butter or margarine
Accessories
Universal tray
Preparation
Crumble the yeast into lukewarm milk
and stir until it dissolves. Then add to
the flour, sugar, salt, 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, then roll it out
on a universal tray.
56
Beat together the butter, sugar and egg
until creamy, then stir in the quark,
cornflour and lemon juice. Spread this
mixture over the dough.
Mix together the flour, sugar and
cinnamon for the streusel topping. Add
the slightly cooled butter to the dry
ingredients. Rub together to make a
crumbly mixture, and scatter over the
quark mixture.
With the Automatic programme:
Place the cake in the oven and start the
Automatic programme.
With all other oven functions:
Prove the cake in the oven for about
15 minutes using Conventional Heat at
35 °C and then bake until golden.
Recommended settings
Oven function: Automatic programmes
Programme: Cakes \ Streusel cake
Shelf level: See display
Programme duration: approx. 51 [51]
(65) minutes
Alternative settings
Oven function: Conventional Heat
Temperature: 170–180 [160–170] (160–
170) °C
Heating-up phase: Normal
Crisp function: On
Shelf level: 3 [2] (2)
Duration: 35–45 [35–45] (40–
50) minutes
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