Yeast cake with seasonal fruit

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast, fresh
• 80 g sugar
• 200 ml milk
• 80 g butter, soft
• 1 egg(s)
• 1 pinch of salt
• 500 ml milk
• 1 packet of pudding powder (vanilla)
• 2 tbsp sugar
• 2 kg of seasonal fruit of your choice (alternatively canned fruit)
• 150 g flour
• 100 g butter
• 40 g sugar
• 1 packet of vanilla sugar
• Grease for the tray
• Flour for the baking sheet

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Basic recipe

If using canned fruit, drain it first in a sieve. Then prepare the vanilla pudding with milk and sugar according to the package instructions and let it cool. Stir occasionally to avoid lumps. For the dough, sift 500g of flour into a bowl and make a large well in the center. Warm the milk slightly (lukewarm), crumble in the yeast and dissolve it. Pour the yeast milk into the flour well. Spread 1 tablespoon of sugar over the flour. Now mix the yeast milk with a little flour to make a starter dough. Until it reaches a thick consistency, cover and let it rise in a warm place for about 15 minutes. In the meantime, wash the fresh fruit and cut it into small pieces if necessary. Then mix the remaining sugar, butter, egg, and salt with the starter dough until you have a homogeneous and non-sticky dough. I do this the tried and tested way by hand. If the dough is still too sticky, add a little flour to taste. Cover the finished dough and let it rise again for about 30 minutes. Meanwhile, knead the flour, butter, sugar, and vanilla sugar into a crumbly dough and refrigerate. Preheat the oven to 200°C (top/bottom heat). Grease and flour a baking sheet. Roll out the yeast dough and lightly prick it several times with a fork. Spread about two-thirds of the pudding (reserve the rest for the kids to snack on) over the dough and sprinkle the fruit evenly over it. Finally, crumble the crumble topping over the dough. Bake in the center of the oven for about 40 minutes.