A delicious yeast cake with strawberries. A perfect treat after a family dinner.
Ingredients
- Fresh yeast, 50 g
- Milk, 200 ml
- Eggs, 3 + 3 yolks
- Fine sugar, 100 g
- Wheat flour, 500 g
- Butter, 100 g
- Strawberries, 400 g
Crumble topping
- Wheat flour, 100 g
- Cold butter, 60 g
- Sugar (powdered or fine), 4 tablespoons
Lemon glaze
- Lemon juice, 1 tablespoon
- Powdered sugar, 1/2 cup
Preparation
Prepare the starter: crumble the yeast into a bowl, add a teaspoon of sugar and a teaspoon of flour. Pour in the warm (not hot!) milk and mix thoroughly. Leave in a warm place for about 25 minutes until it increases in volume by about 5 times. If this doesn’t happen, you will need to start the process over.
In a separate bowl, crack the eggs and yolks, add the sugar, and mix thoroughly with a mixer.
Sift the flour into a larger bowl (preferably a planetary mixer). Make a well in the center and pour in the risen starter. Using a large spoon, gradually mix the flour into the starter. Slowly add the beaten eggs, continuing to mix and incorporate the flour.
Knead the dough with a dough hook (or by hand) for about 10-15 minutes. While still kneading, gradually add the melted and cooled butter. Knead for another 5 minutes.
Cover the dough with a cloth and set it aside in a warm place for about 1.5 hours until it significantly increases in volume (about 2-3 times).
Prepare the crumble topping: put 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 dish with butter. Using a spatula, transfer the risen dough into the dish, gently stretching and flattening it to fill the dish to the edges.
Evenly arrange quartered strawberries on the dough. Sprinkle the crumble topping over the strawberries. Let the prepared dough rise in the dish for another 25 minutes until it doubles in height.
Preheat the oven to 180°C (top and bottom heating without fan). Bake the cake for 35 minutes.
Once cooled, the cake can optionally be drizzled with glaze. Heat the lemon juice in a small pot, and when hot, remove from heat and gradually add powdered sugar, stirring until smooth.
