Streusel cake
Makes 20 slices (H 6x9x: 40 slices)
Dough ingredients
1 (1 1/2) cubes of fresh yeast (42 g or
63 g)
250 (500) ml lukewarm milk
500 (900) g strong white flour
50 (100) g sugar
1 (2) pinch(es) salt
50 (100) g melted butter
1 (2) egg(s)
Filling ingredients
125 (250) g softened butter
125 (250) g sugar
1 (2) egg(s)
350 (700) g quark
1 (2) tbsp cornflour
3 (6) tbsp lemon juice
Streusel ingredients
350 (700) g plain flour
200 (400) g sugar
1/2 (1) tsp cinnamon
200 (400) g melted butter
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, sugar, salt, butter
and egg and knead until you get a
smooth dough. Place the dough in the
oven and select the Automatic
programme "Cakes \ Yeast dough \
Prove for 30 minutes".
Lightly knead the dough then roll it out
on a universal tray.
Beat together the sugar and egg until
creamy, then stir in the quark, cornflour
and lemon juice. Spread this mixture
over the dough.
Mix together the flour, sugar and
cinnamon for the streusel topping. Add
the slightly cooled butter to the dry
ingredients. Rub together to make a
crumbly mixture, and scatter over the
quark mixture.
With the Automatic programme:
place the cake in the oven and start the
programme.
With all other programmes:
Prove the cake in the oven for about
15 minutes using Conventional heat at
35 °C and then bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Cakes \ Streusel cake
Shelf level See display
Programme
duration
Approx. 51 approx.
70
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function V
Temperature 160–180 170–190 160–180
Heating-up phase Normal
Crisp function On
Shelf level 2 3 2
Duration 35–45 50–60
Baking
67
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