Coffee crumble yeast cake with iced coffee powder à la semmerl

Ingredients for 1 servings:

• 500 g flour
• 100 g sugar
• 1 packet of dry yeast
• 50 g butter or margarine, soft
• 2 eggs
• 300 g flour
• 150 g sugar
• 1 tbsp instant coffee powder
• 1 tbsp coffee powder (ice coffee powder, e.g. Nescafe Frappe)
• 1 egg yolk
• 150 g butter or margarine
• 2 tbsp water, hot
• 1 tsp instant coffee powder
• 100 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Mix the ingredients for the yeast dough in a mixing bowl with a hand mixer and dough hook, cover, and let rise in a warm place for at least 30 minutes. In the meantime, for the crumble, mix the flour and sugar, dissolve the two types of coffee powder with 2 tablespoons of hot water, then whisk in the egg yolk, then add this mixture to the flour. Add the butter in flakes and, using the dough hook, make crumbles. Line a baking tray with baking paper, roll out the yeast dough using a pizza dough roller. Spread the crumble on top. Cover and let rise for another 20 minutes. Bake the cake in a preheated oven at 200°C for about 20 minutes using top and bottom heat. Let cool. For the glaze, mix the coffee powder and 2 tablespoons of warm water, then add the icing sugar and beat until smooth. Decorate/cover the cake as you like. The cake tastes best on the day it is baked.