- 1 Yeast fresh
- 500 g Sifted flour
- 250 ml Milk
- 2 tbsp Sugar
- 1 pinch Salt
- 200 g Butter
- 200 g Sifted flour
- 150 g Sugar
Deck for 1 sheet
- 1 kg Fresh rhubarb
- 2 Apples
- 1 packet Fresh strawberries
- 60 g Sugar
- 2 tsp Ground cinnamon
- 2 tsp Bourbon vanilla sugar
- Mix the flour with the salt and sugar and sift through once vigorously.
- Warm up the milk, do not let it boil !!!
- Mash the yeast in a bowl with 1 tablespoon of sugar with a spoon until it becomes liquid.
- Then add the liquid yeast to the warm milk and stir well until it has completely dissolved.
- Knead everything with the mixer and dough. The batter should come off the bowl and be shiny.
- Knead the dough again vigorously by hand, then cover with a damp kitchen towel and let rise in the oven at 50 ° C for about 30 minutes, then switch the oven off again.
- Knead the dough again by hand and put it back in the oven, covered. Then after an hour knead again vigorously by hand, and put again in the warm oven for 1 hour.
- Tip The more often you repeat this and give the dough enough time to rise, the looser and better the result will be.
- Mix the flour vigorously with the sugar and sift once.
- Pour the soft buter in flakes over it and pound it by hand so that the small crumbs emerge. Keep in the refrigerator until ready to use.
- Wash and peel the rhubarb and cut into evenly thin slices.
- Sugar the rhubarb and set aside.
- Peel and quarter the apples, core them and slice them and add them to the rhubarb.
- Wash the strawberries, clean them and cut them into evenly not too small pieces and add them to the other fruit and refrigerate.
- Knead the yeast dough again by hand and spread it on a baking sheet.
- Pour the sugared fruit over it, and then sprinkle generously with the sprinkles.
Baking time + Temerapur
- Since I have a top-bottom heating oven, I can only specify this baking time: Top and bottom heating 200 ° C approx. 30 - 40 minutes.
Tips + kiffs
- You add ground nuts to the crumbs instead of flour so the cake gets raffie-ness.
- I sugar the rhubarb the day before and let it steep in the refrigerator overnight. The aim is that the rhubarb is no longer so sour, it also softens and loses water, which usually causes the cake to water down during baking.
- You can also put a baking-proof vanilla puding cream on the yeast dough, this makes the cake even more delicious, and for children this is the perfect mix and treat.
Serving: 100gCalories: 216kcalCarbohydrates: 33.4gProtein: 3.5gFat: 7.3g