Sour strawberry cake with crumble

ingredients

Cesto

300 g plain flour 1/2 cube yeast 2 tbsp granulated sugar 1,5 dl oil 1 pinch salt 200 ml milk (lukewarm)

You still need

2 packets of fresh strawberries powdered sugar

custard powder

granulated sugar coarse flour butter

progress

The strawberries grow beautifully so we can enjoy them to the fullest every day. Today, in a traditional yeasted cake with a little crumble.

1.

In a little lukewarm milk, crush half of the yeast, add a small spoonful of granulated sugar and let the sourdough starter swell.

2.

Sieve the flour into a bowl, add a pinch of salt, the rest of the granulated sugar and the oil.

3.

Then add the swollen sourdough starter and work into a dough. Dust the dough with flour, cover with a clean dry cloth and leave to rise in a warm place for 45 minutes

4.

While you’re at it, clean the strawberries and cut them into smaller pieces.

5.

Roll out the risen dough on a floured board to the size of the baking sheet. Using a rolling pin, transfer it to a greased and floured baking sheet. Spread the strawberries on top of the dough.

6.

Crumble the butter in a bowl and gradually add the granulated sugar and coarse flour. Continue to pulse until you have a crumble, which you sprinkle over the cake.

7.

Place the prepared cake in a preheated oven at 180 degrees for 30 minutes.

8.

Let cool slightly and dust with icing sugar. Enjoy.