Raspberry Crumble Cake
A yeasted sheet cake topped with fresh raspberries and dusted with powdered sugar, with an optional crumble topping.
Ingredients
| 1,5 кг | raspberries (for the filling) |
| 2 с.л. | sugar (for sprinkling) |
| 50 г | butter |
| 1 | egg |
| 200 мл | milk |
| 1 щипка | salt |
| 1 пак. | vanilla sugar |
| 50 г | sugar |
| 1 пак. | yeast |
| 375 г | flour |
Instructions
- The sifted flour is put in a large bowl, together with the yeast and sugar, the vanilla, the salt, the warmed milk with the butter and the egg. A dough is kneaded and left to rise well in a warm place (about 40 minutes).
- The raspberries are washed and drained.
- The risen dough is taken out of the bowl and kneaded well on a floured surface. It is spread out to a size of 30x40 cm on parchment paper and placed in a baking tray.
- The raspberries are arranged on top with the inner side up. The dough is left to rise a little more. It is baked in an oven heated to 180 degrees, for about 30 minutes. After we take the cake out, we let it cool and dust it with a little powdered sugar.
- Optionally, we can also make a mixture of 100 g flour, 100 g butter, 3 tbsp sugar, which we knead into crumbs and sprinkle over the cake before we put it in to bake.