Caramel crumble cake from the tray with gooseberries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm the milk in a saucepan lukewarm. Melt 80 g butter at low heat and let it cool down lukewarm. Put 500 g flour in a bowl and make a depression in the middle. Crumble yeast into it and sprinkle with 1 teaspoon sugar. Add 100 ml milk, mix with sugar and yeast, add a little flour from the rim and mix to a thick paste. Cover and let it rest for about 15 minutes in a warm place.

2. 2

   Add salt, 100 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 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. Clean and wash the gooseberries and drain well. Spread the gooseberries and crumbles one after the other on the dough. Leave to rise for another 30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes.

3. 3

   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. Clean and wash the gooseberries and drain well. Spread the gooseberries and crumbles one after the other on the dough. Leave to rise for another 30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Cut caramels into cubes and spread over the cake after about 20 minutes. Take the cake out of the oven, let it cool down a little and cut it into pieces

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
290 kcal

CARBS
42 g

FATS
12 g

PROTEINS
4 g