John Myers
Contents
show
❤ Red Currant Crumble Cake ❤
The perfect ❤ red currant crumble cake ❤ recipe with a picture and simple step-by-step instructions.
For the yeast dough …
- 550 g Sifted flour
- 1 dice Yeast fresh
- 100 g Sugar
- 80 g Butter liquid, warm
- 250 Milliliters Water warm
- 1 Egg
- 1 pinch Salt
For covering…
- 700 g Red currant fresh
For the sprinkles …
- 200 g Cold butter
- 200 g Sugar
- 250 g Sifted flour
For the decoration …
- Powdered sugar
- Cream
- Currant panicle
- Sift the flour into the mixing bowl of the food processor and make a well in the middle. Spread a pinch of salt on the edge of the flour, put the sugar and the crumbled yeast in the recess and mix with 50ml warm water to form a soft pre-dough. Cover the bowl with a tea towel and put it in the oven at 40 ° C for 15-20 minutes .
- Then add the rest of the water, the liquid, warm butter and the egg. Set the food processor to speed 2 and knead everything well until the dough loosens from the edge of the bowl. Knead the yeast dough briefly with floured hands, put it back in the bowl … cover with the tea towel and place in the oven at 40 ° for another 40 minutes to rise. The yeast dough has doubled in size after this resting phase and is particularly light and airy.
- In the meantime, process sugar, flour and cold butter into delicious crumble. Wash and pluck the currants and drain on a sieve until further processing. Knead the well-risen, very smooth yeast dough again with your hands. Roll out evenly on a greased baking sheet and prick several times with a fork.
- Spread the currants on the dough and crumble the crumble over them with your hands. Put the cake on the middle rack in the preheated oven and bake at 200 ° top / bottom heat for approx. 20-30 minutes … until the desired browning. Then let it cool down and try immediately … mmmhhh!
- The fluffy yeast dough with the sour currants and the sweet sprinkles, rounded off with a dollop of cream … a real treat!
- Have fun baking and enjoying!
- Note 7: The amount of dough is sufficient for a normal baking tray and a 26 or 28 cm springform pan. I had baked a blueberry cake … both can be frozen and thawed simply at 150 ° … for 10-15 minutes in the oven and it tastes like freshly baked! So during the week, when the small cravings overwhelmed you … conjured up a delicious cake in a flash.
Facebook Comments