Berry Crumble Cake

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Berry Crumble Cake
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
20
For the dough
300 grams
20 grams
fresh Yeast
130 milliliters
lukewarm Milk
20 grams
melted Butter
30 grams
1 pinch
For the first topping
600 grams
100 grams
50 grams
melted Butter
25 grams
1 pinch
2
½
organic Lemon (zested)
For the second topping
300 grams
Lingonberries (frozen or fresh)
300 grams
blackberries (frozen or fresh)
175 grams
100 grams
100 grams
In addition

Preparation steps

1.

For the dough: sift flour into a bowl, make a well in the center. Combine yeast with 120 ml (approximately 1/2 cup) of milk and whisk until dissolved, add to the well. Dust with some flour and let rise, covered, in a warm place until dough cracks. Add remaining dough ingredients and whisk with a wooden spatula. Quickly knead with your hands into dough until smooth, shiny and leaves sides of the bowl. Let rise, covered, until dough doubles in bulk. 

2.

For the second topping: thaw berries and pat dry with paper towels (or rinse and dry).  

3.

For the first topping: combine all ingredients and whisk until smooth.

4.

Butter baking sheet (25 x 45 cm) (approximately 10 x 18 inches) and roll out dough. Line baking sheet with it, making an edge all around. Pierce with a fork several times and spread with quark cream. Spread with berries and let rest for about 15 minutes. 

5.

Combine flour, sugar and butter and process with your fingers until crumbly. Sprinkle crumble over the berries and bake cake in preheated oven at 180°C (approximately 350°F) for about 40 minutes. Remove from the oven and dust with powdered sugar. Serve.