Filled Crumble Cake

Put a tablespoon of flour in a suitable bowl, make a dent in the center and crumble the yeast into it. Stir with a little lukewarm milk, a teaspoon of sugar and a little flour to form a vapor and leave in a warm place with the lid closed for about 15 minutes.

Cream the remaining sugar with a pinch of salt, the eggs and the soft butter and knead together with the flour, the dampfl and the remaining lukewarm milk to form a smooth dough. Knead dough until it comes away from the side of the bowl. Add a little more flour if needed. Cover and let rise in a warm place for half an hour.

Briefly knead the dough again, roll it out on a baking sheet covered with parchment paper and cover it again with a tea towel and let it rise in a warm place for 30 minutes.

For the topping, knead flour, butter and sugar into crumbles. Spread the crumble evenly on the risen dough and bake the cake at 200 °C in a heated oven for about half an hour. Then let the cake cool down.

For the filling, mix the cornflour and egg yolks with a little milk, bring the remaining milk to the boil with the sugar, vanilla sugar and salt, stir in the cornflour and bring to the boil. Allow to cool, stirring frequently.

Cream soft butter, fold in cooled pudding by tablespoonfuls. Whip the cream until stiff and fold into the cream.

Cool down

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