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Baking
Streusel cake
Preparation time: 90–100 minutes
Makes 20 (40) slices
Dough ingredients
1 (1¹/₂) 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
1 (2) egg(s)
Filling
125 (200) g softened butter
125 (200) g sugar
1 (2) egg(s)
350 (600) g quark
1 (2) tbsp cornflour
3 (5) tbsp lemon juice
Streusel ingredients
350 (600) g plain flour
200 (350) g sugar
¹/₂ (1) tsp cinnamon
200 (350) g melted butter
Accessories
Universal tray
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt, butter
and egg and knead until you get 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
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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