Yeast cake with rhubarb, strawberry and apple jam, crumble topping

Recipe steps

Fresh yeast is mixed with sugar. Then we add half of the measured milk and a little flour. We gently mix and let it rise.

We mix the yolks with a small amount of milk. We combine the flour with salt.

We mix the prepared leaven with the yolks and add it to the flour. We stir and gradually pour in the remaining lukewarm milk. Finally, we add the butter.

We thoroughly mix the dough until it no longer sticks to the spoon and reaches a smooth consistency. Then we cover it and let it rise in a warm place until its volume doubles. It should be smooth and not sticky on the surface.

We thoroughly wash the rhubarb, peel it, and cut it into small pieces.

We cover the baking tray with parchment paper and preheat the oven to 180 °C.

For the crumble, we mix flour and sugar, add melted butter, and mix well until a crumbly texture forms.

We press the dough with our fist onto the entire tray, cover it with rhubarb sprinkled with sugar, and add fruit or another filling, finally sprinkling with crumble.

We place the tray in the preheated oven and bake for about 15 minutes, until the edges begin to turn pink.