Yeast crumble cake with mango
easy
60 mins
60 mins
Ingredients
- 250 ml Milk
- 750 g Flour
- 1 cube (42 g) fresh yeast
- 200 g Sugar
- 275 g Butter or margarine
- 1 egg (size M)
- 7-10 Tbsp grated peel of 1 lime
- 1 pinch Salt
- 2 packages Vanillin sugar
- 100 g Coconut flake
- 3 Mangoes (about 500 g each)
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
Directions
- 1
Warm 100 ml of milk lukewarm. Put 500 g flour in a bowl and press a depression in the middle. Crumble yeast into it, mix with some flour from the rim, 25 g sugar and milk. Cover and let it rest in a warm place for about 15 minutes. Melt 100 g fat, add 150 ml milk. Put 50 g sugar, egg, lime zest, salt and milk-fat mixture on the flour rim.
- 2
Knead everything with the dough hook of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. For the crumble dough melt 175 g fat. Mix 250 g flour, 125 g sugar, vanillin sugar and grated coconut in a bowl. Add the fat and knead into crumbles with the dough hook of the hand mixer. Peel the mangos, cut the flesh off the stone. Cut into large cubes. Grease the fat pan of the oven (approx. 32 x 38 cm) well. Roll out dough on a floured work surface to the size of the fat pan. Put the dough plate into the fat pan. Spread the mango on top and sprinkle with the crumbles. Cover and leave to rise for another 15 minutes.
- 3
Cut into large cubes. Grease the fat pan of the oven (approx. 32 x 38 cm) well. Roll out dough on a floured work surface to the size of the fat pan. Put the dough plate into the fat pan. Spread the mango on top and sprinkle with the crumbles. Cover and leave to rise for another 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Let them cool down
Nutrition Facts
290 kcal
37 g
13 g
5 g
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