Traditional yeast cake with fruit and icing
Baking tin 40 x 30 cm
Dough
- Milk 3.2 % 330 ml
- Granulated sugar 200 g
- Fresh yeast 40 g
- Wheat flour type 550 780 g
- Eggs 3 pcs.
- Butter 82% 130 g
- Salt 3 g
- Plums 500 g
Crumble
- Wheat flour 100 g
- Sugar 50 g
- Butter 50 g
Icing
- Icing sugar 160 g
- Lemon juice for consistency
Method:
Crumble
- Pour flour and sugar into a bowl, add butter, mix and then knead.
- Transfer crumble to another bowl and set aside.
Icing
-
Pour icing sugar sifted through a sieve into a bowl. Add lemon juice and whisk with a spoon very thoroughly until smooth and consistent.
Yeast dough
- Sift flour twice.
- Add yeast and all of the sugar to warm milk.
- Add flour to the consistency of pancake batter, then set aside for a while.
- Meanwhile prepare crumble - pour flour and sugar into a bowl, add butter, mix and then knead. Put the crumble into another bowl and set aside.
- Cut the plums in halves, remove pits, and set aside for later.
- Combine the pre-formed dough with the remaining flour and eggs to form a sticky dough. Towards the end of mixing, add melted butter and mix again,
- Knead the dough in a food processor or by hand for about 10 minutes.
- Line a baking tray with paper. Place the dough on the baking tray lined with baking paper and brush with beaten egg.
- Arrange the fruit evenly on the dough and sprinkle with crumble.
- Bake in the oven set on the Basic Beaking / P06S cycle.
- After baking and cooling, glaze the cake with icing.
Chef's suggestion:
You can use your favourite fruit for the cake either fresh or frozen, sour fruits such as rhubarb or cherries will go perfectly.
See other recipes for
FullSteam oven
Recommended products
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- Polecany
