Fruit crumble cake

Ingredients for 12 servings:

• 125 ml milk, hot
• 75 g sugar
• 1 pinch of salt
• 25 g butter
• 375 g flour
• 1 bag(s) of yeast (dry yeast)
• 500 ml milk
• 100 g sugar
• 1 pinch of salt
• 1 pkt. pudding powder, vanilla
• 2 tbsp almonds, chopped
• 1,500 g fruit, various varieties, 3 x 500 g
• 175 g sugar
• 1 pinch of salt
• 1 pinch of cinnamon
• 250 g butter
• 375 g flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dry mix the flour with the yeast, sugar, and salt. Pour the hot milk into a large bowl, add the flour mixture a spoonful at a time, shaking constantly, then add the butter and mix everything well with the dough hook of a mixer. Cover the bowl and let it rise in a warm place. Then knead again and roll it out onto a roasting pan lined with baking paper from the oven. Boil 450 ml of milk with the sugar and salt. Mix the pudding mix in the remaining milk, stir it into the boiling milk, and bring to the boil briefly. Let it cool, stir well until lukewarm, then spread it on the yeast dough and sprinkle with the almonds. Spread the drained fruit over the pudding. For the crumble, mix the flour with sugar, salt, and cinnamon and quickly knead in the cold butter. Spread the crumble mix over the fruit. Bake in the oven at 225°C for approx. 20–25 minutes.