John Myers
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Crumble Cake from Tray
The perfect crumble cake from tray recipe with a picture and simple step-by-step instructions.
Pre-dough
- 50 g Wholemeal spelled flour
- 50 g Water
- 0,5 g Yeast fresh
Main dough
- 450 g Wheat flour type 550
- 75 g Butter
- 150 g Me
- 50 g Sugar
- 1 tbsp Honey
- 5 g Salt
- 1 Pc. Egg size L.
- 8 g Yeast fresh
- 50 g Raisins
Covering
- 125 g Soft butter
- 125 g Sugar
- 175 g Spelled flour type 630
- 125 g Almond sticks
- 0,5 tsp Lemon zest
- 1 pinch Cinnamon
- Milk
- The recipe for the dough is half of the modified recipe for my Swiss Sunday braid. In addition, sugar and raisins are added. But less salt.
- Preliminary dough: weigh the ingredients, add a little fresh yeast and stir. Let stand at room temperature for 24 hours.
- Main dough: lay out the egg and let it warm up. Separate. Hold the egg white for the dough and keep the egg yolks in the refrigerator for brushing. Melt the butter slowly in a saucepan but do not boil it. Add the milk, sugar and honey and stir well. The liquid should now be lukewarm. Because of the yeast that is now entering, the liquid should be lukewarm at best. In a large enough bowl with a lid, add the flour and mix. Now add the salt and egg and knead the dough for about 10 minutes until it is elastic.
- Cover the dough and let it rise for 3 to 4 hours (or overnight in the refrigerator) and stretch and fold again for the first 1.5 hours every 30 minutes.
- Topping: Mix types of flour. Add the sugar, lemon zest and butter. Mix everything together until you get large sprinkles. Chop them up on a board with a knife until you have nice little sprinkles.
- Prepare a baking sheet with parchment paper and spread the batter on it. Let yourself relax for 30 minutes. Whisk the egg yolks with a little milk in a cup, brush the dough and dust with cinnamon. Spread the crumble on top and spread the almond sticks.
- Preheat the oven to 200 ° C top / bottom heat and add the cake. Reduce to 180 ° C after 5 min. Bake for 25 – 30 minutes. Cooling down.
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