John Myers
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Danish Crumble Cake
The perfect danish crumble cake recipe with a picture and simple step-by-step instructions.
Yeast dough:
- 500 g Sifted flour
- 1 dice Yeast
- 1 Pc. Egg
- 80 g Sugar
- 100 g Margarine
- 1 teaspoon Salt
- 250 ml Milk warm
Surface 1:
- 0,5 liter Milk
- 1 packet Custard powder
- 2 tablespoon Sugar
Surface 2:
- 200 g Sifted flour
- 170 g Butter
- 100 g Sugar
- 2 tablespoon Ground hazelnuts
- 1 teaspoon Ground cinnamon
- Dough is enough for 2 cakes. I baked one and the Hopple bunnies
Making yeast dough:
- Put the flour in a bowl, make a well in the middle, crumble the yeast, sprinkle with sugar, add salt to the edge. Pour some milk into the well and let the pre-dough rise.
- Approx. 10-15 minutes later, put margarine on the flour, gradually add milk and knead everything well with the dough hook of a hand mixer. Cover the dough with a kitchen towel and let the dough rise again until it fills the bowl. (At least double the amount of dough)
- Roll out the dough, distribute it well on the greased tray, pull up on the edge.
Making vanilla pudding:
- Make pudding as instructed. Spread on top of the cake while it is still hot.
Make butter crumbles:
- Mix all ingredients quickly with the dough hook until crumble is formed. Of course, it can also be done by hand. Spread the streusel evenly on the pudding. Now bake the cake at 170 ° C for about 25 minutes.
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