There is nothing better than delicious yeast cake with fresh strawberries. In winter, you can optionally use frozen fruits.
Ingredients:
- 50 g fresh yeast
- 200 ml milk
- 3 eggs + 3 additional yolks
- 100 g fine sugar
- 500 g wheat flour
- 100 g butter
- 400 g strawberries
Crumble Topping
- 100 g wheat flour
- 60 g cold butter
- 4 tablespoons sugar (powdered or fine)
Lemon Glaze
- 1 tablespoon lemon juice
- 1/2 cup powdered sugar
Preparation:
Prepare the yeast starter: crumble the yeast into a bowl, add a teaspoon of sugar and a teaspoon of flour. Pour in warm (not hot!) milk and mix thoroughly. Leave in a warm place for about 25 minutes, until it increases in volume about five times (if this does not happen, the starter process must be repeated).
Crack the eggs and yolks into a separate bowl, add the sugar and mix well with a mixer.
In a larger bowl (preferably a stand mixer), sift the flour. Make a well in the center and pour in the risen starter. Using a large spoon, gradually mix the flour into the starter. Then gradually add the mixed eggs, continuing to mix and gather the flour into the mixture.
Knead the mixed dough with a mixer hook (or by hand) for about 10-15 minutes. Then, while kneading, gradually add the melted and cooled butter. Knead for another 5 minutes.
Cover the kneaded dough with a cloth and leave it in a warm place for about 1.5 hours. During this time, it should increase significantly (about 2-3 times) in volume.
Prepare the crumble topping: place the flour in a bowl, add finely chopped cold butter and rub it with your fingers until fine crumbs form, then combine the ingredients into a uniform dough.
Grease a 25×35 cm baking pan with butter. Remove the risen dough from the bowl with a spatula and transfer it to the pan, gently stretching and flattening it to fill the pan to the edges.
Evenly place quartered strawberries on the dough. Sprinkle the top with the crumbled topping. Leave the prepared cake in the pan to rise for another 25 minutes (it should double in height).
Preheat the oven to 180°C (356°F) (top and bottom heating without convection). Place the cake in the oven and bake for 35 minutes.
After cooling, optionally drizzle the cake with lemon glaze (heat lemon juice in a small pot, when hot, remove from heat and gradually add powdered sugar, stirring until a smooth glaze forms).
