Fruit streusel cake
Serves approx. 20
Pastry base:
450 g strong white flour
40 g fresh yeast or 2 x 7 g sachets of
fast action dried yeast
Approx. 150 ml lukewarm milk
50 g sugar
90 g butter or margarine, melted
1 egg
Filling:
Approx. 1000 g sharp apples, plums or
cherries
Streusel topping:
240 g plain flour
150 g sugar
4 tsp vanilla sugar
130 g butter or margarine
1 tbsp cinnamon
Method:
1. Sift the flour into a large bowl and
make a well in the centre. Put the yeast
into the well together with a little sugar
and some of the milk, and combine
these ingredients with some of the flour.
Place in the oven at 50°C for 20
minutes to rise.
2. Add the rest of the ingredients for the
base to this mix, and knead to a smooth
dough. Return to the oven for a further
30 minutes at 50°C to rise. Punch
down, then roll out into the universal
tray.
3. Arrange the prepared fruit (apples
peeled and cut into 1/2 cm slices;
cherries stoned; plums stoned and
halved) evenly over the base.
4. Rub the topping ingredients together
until you get a crumbly texture, and
scatter over the fruit. Place in the oven
at 50°C for 30 minutes to rise again,
and then bake until golden.
Use one of the following functions:
c
/ Cakes / Fruit streusel cake
or:
Fan plus
Temperature: 160-180 °C
Shelf level: 2
Duration: 50-60 minutes
or:
Conventional heat
Temperature: 180-200 °C
Shelf level: 3
Duration: 40-50 minutes
Cakes
35
Summary of Contents for H 5050
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