Florentine crumble cake

Ingredients

Directions

1. 1

   Warm 75 ml of milk lukewarm. Put 375 g flour in a bowl, make a depression in the middle and crumble the yeast into it. Add 1 tbsp. sugar and lukewarm milk and mix with some flour from the rim to a thick mash. Cover and leave to rise in a warm place for about 15 minutes

2. 2

   Warm 5 tablespoons of milk lukewarm. Add 75 g softened butter, egg, 45 g sugar, 1 sachet vanilla sugar, 1 pinch of salt and lukewarm milk to the pre-dough. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for 30-40 minutes

3. 3

   Melt 225 g butter in a saucepan. Mix 300 g flour, 140 g sugar, 1 packet of vanilla sugar, cocoa and 1 pinch of salt in a bowl. Add hot butter at once, first with the dough hooks of the hand mixer, then briefly knead with your hands to form crumbles

4. 4

   Coarsely chop the almonds and nuts. Roll out the yeast dough on a greased, floured fat pan of the oven (32 x 39 cm). Leave to rise in a warm place for another 20-30 minutes

5. 5

   Bring 150 g butter, 200 g sugar and 1 packet of vanilla sugar to the boil briefly in a saucepan while stirring. First fold in almonds and nuts, then stir in approx. 5 tablespoons of milk. Set aside to cool

6. 6

   Carefully spread lukewarm nut mixture on the yeast dough and sprinkle with chocolate sprinkles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Let the cake cool down in the fat pan on a cake rack

7. 7

   Coarsely chop the couverture separately and melt one after the other over a warm water bath. Cut the cake into 20 approx. 8 x 8 cm squares and cut them diagonally in half. Decorate each half of the triangles with dark or white couverture and let them dry

8. 8

   waiting time approx. 2 3/4 hours