Yeast cake from the tray

Ingredients for 1 servings:

• 500 g flour
• 1 bag(s) of dry yeast
• 250 ml milk, lukewarm
• 100 g butter, soft
• 75 g sugar
• 1 m.-sized egg(s)
• 1 tsp, leveled salt
• ½ lemon(s), zest, or lemon flavoring
• e.g. apples, cut into wedges
• n. B. Sour cherries, pitted
• e.g. rhubarb, in 3 cm long pieces
• n. B. Plum(s), pitted and quartered
• some lemon juice, optional
• n. B. sugar
• n. B. Cinnamon powder
• 200 g flour
• 150 g sugar
• 150 g butter, melted
• 100 g almond(s), chopped, optional
• 2 pinch(s) cinnamon powder , can be omitted and replaced with vanilla sugar, for example
• 1 pinch of salt

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

with fruit topping and/or crumbles for 1 tray

Mix together the flour, dried yeast, sugar, salt, and lemon zest or Citroback (if you’re using flavoring bottles, add the flavoring with the milk). Add the egg, lukewarm milk, and softened fat (tip: heat the milk and fat together in the microwave until it’s about lukewarm), and knead everything well until the dough is smooth. When kneading with the dough hook of the stand mixer, the dough should pull away from the sides of the bowl and form a smooth ball. Cover the dough with a kitchen towel and leave it in a warm, draft-free place until it has increased in size significantly. Knead briefly, spread it on a prepared baking sheet, and let it rise briefly. The cake can now be baked either with just the fruit or the crumbles, or with both fruit and crumbles on top. For the crumble topping, mix the flour and sugar together, adding almonds if desired, mix well with a fork, and then add the melted butter, stirring continuously with a fork. This will form a crumble, which can be shaped slightly with your fingers if desired. Rhubarb can be sprinkled with a little sugar before baking, if desired, and plums can be sprinkled with a little cinnamon sugar after 15 minutes of baking. Drizzle the apple slices with lemon juice. Bake the cake in a preheated oven at approximately 200°C (or 220°C depending on the oven) for approximately 25-35 minutes, or a little longer if the fruit topping is moist. The edges should be golden yellow, and when a skewer is inserted, no dough should stick. The baking time depends on the topping and, as always, on the oven.