Crumble Cake with Powidl

A simple but delicious cake recipe:

For the yeast dough, heat the milk to lukewarm, at about 30 °C . Let the yeast melt in the milk and knead it together with sugar, flour, egg yolks, rum or salt, almond liqueur, vanilla pulp and lemon zest to a dough. Add the softened butter and continue kneading for a few minutes until a smooth dough is formed. Cover the dough with cling film and leave in a warm place for about thirty minutes.

Preheat the oven to 175 °C.

Roll out the dough thinly on a floured surface. Spread out a buttered baking sheet with the yeast dough.

For the topping, stir the powidl with rum and cinnamon and spread on the yeast dough.

Mix the curd cheese with the egg, sugar and juice of one lemon until creamy and spread evenly over the layer of powidl.

For the crumble, knead the flour with the sugar, melted butter, salt, cinnamon and vanilla pulp until crumbly. Mix the slivered almonds into the crumble and sprinkle everything together evenly on top of the curd mixture. Let the cake rise for another thirty minutes.

Bake the crumble cake for about thirty to forty minutes in the heated oven until golden brown. Cool and cut into small pieces.

Tips The yeast dough can be prepared the day before, so it gains significantly in aroma and flavor. Cover it with cling film and put it in the refrigerator for one night to ripen. Before rolling out, let ma

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