Classic Crumble Cake (Bernd Siefert)

1. Use a 26 tart ring or springform pan for the crumble cake.

Yeast dough:

1. Mix the yeast with sugar and lukewarm milk until smooth, then place in a kneading bowl and cover with flour. As soon as cracks appear in the flour (the yeast begins to work), add the remaining sugar and milk, as well as vanilla pulp, salt and peeled peelings. Knead everything into a smooth, elastic dough. Cover the dough and let it rise until it has doubled, then knead in the butter. Let rise again covered, then shape into a ball and roll out to the size of the baking tin with a rolling pin and put into the mold.

Streusel (classic):

1. Liquefy the butter, mix the flour with the sugar and mix everything into crumbly sprinkles.

Crumble variations:

1. 1. Matcha green tea powder in the crumble and pineapple on the yeast dough
2. 2. Chopped walnuts and cranberries in the sprinkles
3. 3. Warm the saffron threads in the butter and then use them to make crumbles
4. 4. Add cocoa powder and ground chili powder to the crumble

Completion:

1. Roll out the yeast dough and place in a greased springform pan with a diameter of 28 cm, then cover with the crumble and let rise covered. Bake at 200 ° C for about 30 minutes. Sieve the edge with powdered sugar.

Tip:

1. The crumble stick better if the surface of the dough is spread thinly with apricot jam beforehand or if it is simply moistened.

Variants:

1. Optionally spread custard, fruit, a poppy seed or nut filling on the yeast dough and sprinkle with crumble.