John Myers
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Currant Crumble Cake from Tray
The perfect currant crumble cake from tray recipe with a picture and simple step-by-step instructions.
For the dough
- 450 g Spelled flour
- 1 piece Yeast cubes
- 1 piece Free range eggs
- 100 g Butter
- 100 g Sugar
- 0,25 liter Milk
Covering
- 500 g Red currant
for the sprinkles
- 400 g Spelled flour
- 200 g Sugar
- 200 g Butter
- Ground cinnamon
Yeast dough
- Put the flour in a bowl, make a well in the middle, crumble the yeast with a teaspoon of sugar and some lukewarm milk, mix a pre-dough and let it rise for about 10-15 minutes
- Melt the butter with the rest of the milk, the egg and sugar, knead the yeast dough and let it rise for about 30 minutes (the dough should rise to twice its size)
Sprinkles
- Melt the butter, mix the flour, sugar and cinnamon to taste and use the liquid butter to make crumbles
complete
- Grease the tray, roll out the dough, top with the currants, sprinkle with crumbles and bake at 175 degrees circulating air for 25 – 30 minutes
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