Almond crumble cake from the tray (diabetics)

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Put 500 g flour in a bowl and press a depression into it. Crumble yeast into the hollow, add 20 g diabetic sweetener and 100 ml lukewarm milk. Mix with some flour from the rim. Cover and leave to rise in a warm place for about 15 minutes. Add 50 g butter, 1 egg, 30 g diabetic sweetener, 1 pinch of salt, lemon zest and 150 ml lukewarm milk and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough again and let it rise for about 30 minutes. For the crumbles mix 250 g flour, 106 g diabetic sweetness and 1 pinch of salt. Add 1 egg and 125 g butter and mix everything into crumbles using the dough hooks of the hand mixer. Put the crumbles in a cool place. Knead the yeast dough again briefly. Grease the fat pan of the oven. Roll out the dough. Cover and leave to rise for approx. 10 minutes in a warm place

2. 2

   Melt 50 g butter. Spread the dough with melted butter. Spread crumbles over it. Sprinkle with almonds. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes

3. 3

   55 minutes waiting time / 2 1/2 BE

4. 4

   Not diabetic? Replace the diabetic sweetness for the pre-dough with 2 tablespoons of sugar, for the yeast dough with 50 g sugar and for the crumbles with 100 g sugar