Blueberry yeast cake
We spread a thin layer of blueberries on the thinly rolled out yeast dough and sprinkle it with butter crumbs. After baking, we brush the edges of the still hot cake with melted butter mixed with a little rum - perfection.
Ingredients · Servings 2 sheets
- Dough:
- 250 g semi-coarse flour
- 250 g plain flour
- 80 g caster sugar
- 80 g butter
- 1 pinch of salt
- 1 egg
- 42 g fresh yeast
- 300 ml milk (as needed)
- Crumb:
- 80 g butter
- 80 g caster sugar
- 160 g semi-coarse flour
- Further:
- blueberries
- 1 egg for brushing
- butter
- rum
Method · 1 h 10 min
- Sift the flour into a bowl. Make a well in the middle, crumble the yeast into it, add a small amount of sugar and pour in a little lukewarm milk. Let the yeast rise.
- Mix the risen yeast with the other ingredients to make a softer dough. Let it rise for about 1 hour.
- Then we proceed according to the type of cake we want to make. This batch makes two cakes.
- Rub the butter, sugar and semi-coarse flour together with your fingers to form crumbs.
- Roll out the dough, transfer it to a baking sheet lined with baking paper, sprinkle with fruit and crumbs. Let it rise for about 15 minutes.
- Brush the edges with beaten egg, place the cake in a preheated oven at 180 °C and bake for about 20 minutes.
- After baking, brush the edges of the cakes with melted butter mixed with rum.
