Butter crumble cake from the tray

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 24
  • 250 ml Milk
  • 280 g Butter
  • 1 cube (42 g) Yeast
  • 250 g Sugar
  • 750 g Flour
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 1 egg (size M)
  • 1 Egg yolk (size M)
  • 150 g Icing sugar
  • 1-2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 1 disposable piping bag or freezer bag

Directions

  1. 1

    Warm the milk in a saucepan lukewarm. Melt 80 g butter at low heat and let it cool down lukewarm. Crumble the yeast and 50 g sugar into the lukewarm milk and stir with a whisk until the yeast has dissolved. Put 500 g flour in a bowl and make a depression in the middle. Pour yeast milk into the middle and mix with some flour from the rim. Cover with flour and let rest for about 15 minutes.

  2. 2

    Add salt, 50 g sugar, vanillin sugar, egg and melted butter and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. For the crumbles, chop 200 g butter finely and put it into a bowl. Add 150 g sugar, 250 g flour and 1 egg yolk and knead into crumbles using the dough hooks of the hand mixer. Put the crumbles in a cool place. Knead the yeast dough again with your hands on a lightly floured work surface. Pour onto a greased fat pan of the oven (32 x 39 cm) and roll out evenly. Spread the crumbles on the dough and let it rise for another 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Take out of the oven and let cool down a little. Mix icing sugar and lemon juice to a thin glaze and fill into a piping bag or freezer bag. Cut off a small corner and spray thin strips onto the cake.

  3. 3

    Pour onto a greased fat pan of the oven (32 x 39 cm) and roll out evenly. Spread the crumbles on the dough and let it rise for another 30 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Take out of the oven and let cool down a little. Mix icing sugar and lemon juice to a thin glaze and fill into a piping bag or freezer bag. Cut off a small corner and spray thin strips onto the cake. Serve lukewarm or cold. Whipped cream tastes good with it

  4. 4

    1 1/2 hours waiting time

Nutrition Facts

KCAL
270 kcal
CARBS
40 g
FATS
11 g
PROTEINS
4 g