Yeast crumble cake with blueberry cream

Ingredients

Directions

1. 1

   Warm up the milk. Crumble yeast into it and dissolve it. Put 300 g flour in a bowl and make a depression in the middle. Pour 60 g sugar and the yeast milk into the hollow. Sprinkle some flour from the edge on top and let it rise covered in a warm place for about 15 minutes. In the meantime melt 60 g fat. Add the fat, egg and 1 packet of vanillin sugar to the flour-yeast mixture and knead into a smooth dough using the dough hooks of the hand mixer.

2. 2

   Dust the dough with a little flour and let it rise again covered for about 30 minutes. Knead the yeast dough well and roll out on a floured work surface (26 cm Ø). Put the yeast dough into a greased and floured springform pan (26 cm Ø) and let it rise for another 15 minutes. In the meantime, knead 120 g soft fat, 180 g flour and 60 g sugar into crumbles with your hands. Spread the crumbles evenly on the yeast dough and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas mark 2) on medium heat for about 30 minutes. Remove the cake from the edge of the springform pan and let it cool down. In the meantime soak the gelatine in cold water. Let the blueberries thaw for about 5 minutes, turn them into some flour. Mix yoghurt, 100 g sugar and 1 packet of vanillin sugar. Squeeze the gelatine and dissolve. Mix the gelatine with 2 tablespoons of the yoghurt mixture. Gradually stir into the remaining yoghurt mass. Fold in blueberries. Whip cream until stiff and fold in as well.

3. 3

   Mix yoghurt, 100 g sugar and 1 packet of vanillin sugar. Squeeze the gelatine and dissolve. Mix the gelatine with 2 tablespoons of the yoghurt mixture. Gradually stir into the remaining yoghurt mass. Fold in blueberries. Whip cream until stiff and fold in as well. Cut the yeast cake in half horizontally. Place a cake ring around the bottom cake base and spread the yoghurt mixture evenly on top. Place the second cake layer on top and chill for 2 hours. Mix 50 g icing sugar and lemon juice. Add a few drops of red and blue food coloring lilac. Pour the icing into a freezer bag and cut off a small corner. Spray the icing in strips on the crumbles and let it dry for about 30 minutes. Dust the edge of the cake with 1 tablespoon icing sugar

4. 4

   Place a cake ring around the bottom cake base and spread the yoghurt mixture evenly on top. Place the second cake layer on top and chill for 2 hours. Mix 50 g icing sugar and lemon juice. Add a few drops of red and blue food coloring lilac. Pour the icing into a freezer bag and cut off a small corner. Spray the icing in strips on the crumbles and let it dry for about 30 minutes. Dust the edge of the cake with 1 tablespoon icing sugar