Crumble Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,855 cal. | (326 %) | ||
| Protein | 130 g | (133 %) | ||
| Fat | 413 g | (356 %) | ||
| Carbohydrates | 657 g | (438 %) | ||
| Sugar added | 279 g | (1,116 %) | ||
| Roughage | 81.9 g | (273 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 8.4 μg | (42 %) | ||
| Vitamin E | 52.7 mg | (439 %) | ||
| Vitamin K | 51.1 μg | (85 %) | ||
| Vitamin B₁ | 4.4 mg | (440 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 67 mg | (558 %) | ||
| Vitamin B₆ | 4.5 mg | (321 %) | ||
| Folate | 1,357 μg | (452 %) | ||
| Pantothenic acid | 12.4 mg | (207 %) | ||
| Biotin | 210.6 μg | (468 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 4,247 mg | (106 %) | ||
| Calcium | 1,088 mg | (109 %) | ||
| Magnesium | 1,224 mg | (408 %) | ||
| Iron | 36 mg | (240 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 30.8 mg | (385 %) | ||
| Saturated fatty acids | 198.7 g | |||
| Uric acid | 742 mg | |||
| Cholesterol | 1,187 mg | |||
| Complete sugar | 311 g |
Ingredients
- For the Dough
- 375 grams Whole wheat flour (such as spelt)
- 20 grams Yeast
- 80 grams brown sugar
- 250 milliliters warmed milk
- ½ tsp salt
- ½ organic lemon
- 2 eggs
- 80 grams butter
- 50 grams ground Hazelnuts
- For Glazing
- 50 grams butter
- For the Streusel
- 200 grams butter
- 200 grams brown sugar
- ¼ Vanilla bean (seeds only)
- 1 pinch cinnamon
- 200 grams Whole wheat flour
- 2 Tbsps Sesame seeds
- 2 Tbsps flaxseed
- 75 grams ground Hazelnuts
Preparation steps
For the dough: Add the flour to a bowl, make a well in the center and add the yeast and 1 teaspoon of sugar to the well. Mix in enough warm milk to make a thick dough. Cover the dough and let rise in a warm place for about 15 minutes, until it doubles in volume.
Add the salt, the lemon zest, eggs, butter, and nuts to the dough and knead them in by hand or with the dough hook of an electric mixer. Add just enough milk to make a soft, but not sticky, dough. Cover the dough and let rise in a warm place about 30 minutes, until doubled in volume.
Preheat the oven to 200°C (approximately 400°F). Line a baking pan with parchment paper.
Spread the dough out on the baking pan about 1 cm (3/8 inch) thick. Cover again and let rise about 15 minutes.
For the streusel: Melt the butter, stir in the sugar, the seeds from the vanilla bean, and cinnamon. Add the flour, sesame seeds, flaxseeds, and walnuts and work well with a wooden spoon until crumbly.
Brush the melted butter over the dough. Spread the streusel topping over the dough and bake the cake until golden brown, about 20 minutes (do not overbake or it will dry out).
To serve, cut in squares.
