Traditional yeast cake with fruit and icing

  • Fullsteam Oven
  • Cooking cycle: P06S/S06 Bread base
  • 60 min
  • Cakes and desserts

Baking tin 40 x 30 cm


  • 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


  • Wheat flour 100 g
  • Sugar 50 g
  • Butter 50 g


  • Icing sugar 160 g
  • Lemon juice for consistency



  • Pour flour and sugar into a bowl, add butter, mix and then knead.
  • Transfer crumble to another bowl and set aside.


  • 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.

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FullSteam oven