Florentine crumble cake

Name: Florentine crumble cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 40
Ingredients: 7-10 Tbsp fat & flour; 75 ml (100 ml) + 10 tablespoons milk; 1 TABLESPOON + 50 g + 150 g; 7-10 Tbsp + 200 g sugar; 30 g fresh yeast; 375 g + 300-325 g flour; 75 g soft + 225 g; 7-10 Tbsp + 150 g butter; 1 Egg (Gr. M); 3 packages Vanillin sugar; 7-10 Tbsp Salt; 2 tablespoons (20 g) Cocoa; 150 g Almond kernels (without skin); 150 g Hazelnut kernels; 100 g Walnut kernels; 7-10 Tbsp Flour; 100 g Dark chocolate coating; 100 g white couverture; 2 small freezer bags

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 40

7-10 Tbsp fat & flour
75 ml (100 ml) + 10 tablespoons milk
1 TABLESPOON + 50 g + 150 g
7-10 Tbsp + 200 g sugar
30 g fresh yeast
375 g + 300-325 g flour
75 g soft + 225 g
7-10 Tbsp + 150 g butter
1 Egg (Gr. M)
3 packages Vanillin sugar
7-10 Tbsp Salt
2 tablespoons (20 g) Cocoa
150 g Almond kernels (without skin)
150 g Hazelnut kernels
100 g Walnut kernels
7-10 Tbsp Flour
100 g Dark chocolate coating
100 g white couverture
2 small freezer bags

Directions

1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Warm 75 ml milk and 1 tbsp. sugar lukewarm. Crumble yeast into it and dissolve it. Pour 375 g flour into a bowl, press a depression in the middle.
2
Pour the yeast milk into the bowl and mix it with some of the flour to make the pre-dough. Cover and leave to rise in a warm place for about 15 minutes.
3
Add 75 g soft butter, the egg, 5 tablespoons of milk (room temperature), 50 g sugar, 1 packet of vanilla sugar and 1 pinch of salt to the pre-dough and knead everything smooth with a hand mixer. Cover and leave to rise for 30-40 minutes.
4
Melt 225 g butter at low heat. Mix 300-325 g flour, cocoa, 150 g sugar, 1 packet of vanilla sugar and 1 pinch of salt. Add the liquid butter, kneading everything into crumbles first with a hand mixer and then briefly with your hands.
5
Coarsely chop the almonds and nuts. Dust the yeast dough with a little flour and roll out on the fat pan. Leave to rise for 20-30 minutes.
6
Bring 150 g butter, 200 g sugar and 1 packet of vanilla sugar to the boil. First fold in almonds and nuts, then stir in approx. 5 tablespoons of milk. Let cool down for about 10 minutes.
7
Carefully spread the lukewarm nut mixture on the yeast dough. Sprinkle with sprinkles and grate them between your fingers. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes.
8
Cut the cake into squares (approx. 8 x 8 cm) and halve diagonally. Coarsely chop the couverture separately and melt in a hot water bath. Fill each into a freezer bag and cut off a small corner at the bottom.
9
Decorate half of the triangles with darker, the rest with white couverture in strips. Leave to dry.