Zebra crumb cake

Ingredients for 1 servings:

• 350 g flour
• ½ cube of yeast
• 50 g sugar
• 200 ml milk
• 50 g butter
• 1 tsp salt
• 1 cup sour cream, 200 g
• 150 g flour
• 100 g almonds, ground
• 150 g sugar
• 200 g butter
• 25 g cocoa powder
• 25 g cornstarch
• Grease for the tray

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

moist yeast cake with light and dark almond crumbles

Sift the flour into a bowl. Crumble the yeast into the lukewarm milk, add the sugar, and mix well. Add the flour to the flour, along with the softened butter and salt, and knead everything with a dough hook until you have a smooth, elastic yeast dough that should no longer be sticky. Cover and let it rise in a warm place for about 1 hour. In the meantime, mix the flour with the almonds and sugar. Add the butter flakes and mix everything with a knife, your fingers, or simply with a hand mixer until you have crumbles of the desired size. Then divide the crumble dough in half and mix one half with the cocoa powder and the other with the cornstarch. Refrigerate both doughs until ready to use. Grease a baking sheet thoroughly or line it with baking paper. Spread the risen dough out onto it (either roll it out or flatten it) and let it rise, covered, for another 15 minutes. Preheat the oven to 190°C (top/bottom heat). Then spread with sour cream and sprinkle with both Zebra Stripes sprinkles. Bake in the preheated oven for about 25-30 minutes. It tastes great fresh, slightly soaked, or served the next day. Stored in a tightly sealed container, it will keep for several days. 218 kcal per serving.