Streusel cake à la Mamma

Ingredients for 1 servings:

• 500 g wheat flour type 1050
• 100 g sugar
• 1 cube of yeast, 42 g
• 50 g butter
• 1 egg(s)
• 100 ml milk, more if needed
• 250 g flour
• 150 g sugar
• 150 g butter
• 1 bottle of bitter almond flavor

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Heat 2 tablespoons of milk and add 1/2 teaspoon of sugar, stir, and crumble in the yeast. Mix well so that no lumps remain. Then let it rise. I always use a large mug, and when the yeast is about 2-3 cm above the rim, I continue processing it. Mix the flour and sugar in a mixing bowl. Once the yeast has risen, add it to the mixing bowl and mix well. While stirring, add the butter and egg. Then slowly add the remaining milk until the dough has a firm but dry consistency. Mixing time in a stand mixer with a dough hook is about 5-7 minutes. 7 minutes is always better. Then let the dough rise again until it starts to rise from the bowl. To do this, cover the dough with a cloth and keep warm. Flour a baking sheet (better than greasing) and spread the dough on it. Cover with a cloth and let it rise a little longer. While you’re making the crumble, combine the flour, sugar, bitter almond flavoring, and butter (cold from the refrigerator) in a bowl and knead well by hand until you have a nice crumble. Spread this on the cake. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) and bake the cake on the middle rack for 25 minutes. Then, with the oven off, add an additional 5-10 minutes of after-heating.