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Baking
Fruit streusel cake
Preparation time: 140–160 minutes
Makes 20 (40) slices
Dough ingredients
1 (2) cube(s) of fresh yeast (42 g/84 g)
150 (250) ml lukewarm milk
450 (750) g flour
50 (80) g caster sugar
90 (150) g softened butter
1 (1) egg
Topping ingredients
1000 (1600) g fruit (apples, peeled and
sliced; plums and cherries stoned)
Streusel ingredients
240 (400) g flour
150 (250) g sugar
4 (6) tsp vanilla sugar
1 (2) tsp cinnamon
130 (220) g butter
Accessories
Universal tray
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, caster sugar,
butter and egg and knead until you
have 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, caster sugar, vanilla sugar
and cinnamon and mix using your
fingers until you have a coarse crumble.
Scatter over the fruit and prove for
50
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
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
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