Fruit streusel cake
Serves approx. 20
Base:
375 g strong white flour
1 cube of fresh yeast (42 g)
Approx. 125 ml lukewarm milk
40 g sugar
75 g butter or margarine, melted
1 egg
Topping:
Approx. 1500 g sharp apples, plums or
cherries
Topping:
200 g plain flour
125 g sugar
2 tsp vanilla sugar
125 g butter or margarine
1/2 tsp cinnamon
Method
1. Sift the flour into a large bowl and
make a well in the centre. Crumble the
yeast into the well together with a little
sugar and some of the milk, and
combine these ingredients with some of
the flour. Place in the oven at 50 °C for
20 minutes to prove.
2. Add the rest of the ingredients for the
base to this mix, and knead to a smooth
dough. Return to the oven to prove for a
further 30 minutes at 50 °C. Punch
down, then roll out into the greased
glass tray.
3. Arrange the prepared fruit (apples
peeled and cut into 1/2 cm slices;
cherries stoned; plums stoned and
halved) evenly over the base.
4. Rub the topping ingredients together
until you get a crumbly texture, and
scatter over the fruit. Place in the oven
at 50 °C for 30 minutes to prove, and
then bake until golden.
Settings
Automatic programmes \ Baked
goods \ Streusel cake \ With filling
Duration: Approx. 50 minutes
Fan plus
Temperature: 150–170 °C
Shelf level: 2
Duration: 40–50 minutes
MW + Fan plus
Power level/temperature: 150 W +
170 °C
Shelf level: 2
Duration: 35–45 minutes
Conventional heat
Temperature: 170–190 °C
Shelf level: 2
Duration: 40–50 minutes
Baking recipes
152
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