Ingredients
Dough
- 1 egg
- 600 g bakers flour
- 120 g Butter
- 100 g sugar
- 2 level teaspoons dry yeast
- 270 grams Milk, Lukewarm
- 2 teaspoons bread improver
Crumble topping
- 240 grams Butter, Chopped
- 180 grams sugar
- dash vanilla, Extract
- 300 grams Plain Flour.
- 2-3 heaped tablespoon icing sugar, Sifted, for dusting
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
Combine milk, yeast and sugar in
"Closed lid" , sp 3, 10 secs.Add chopped butter, flour, bread improver and egg.
Combine on sp 7 until well combined.
"Dough mode" 5 minutesLeave to rest in
"Closed lid" with MC on for about 15 minutes.Tip mixture onto a lightly floured surface and roll out to fit the base of a greased and lined lamington tray.
Combine all crumble ingredients ( except icing sugar )in
"Closed lid" , sp 4, until thick clumps form...depends on hardness of butter.Break off clumps of the topping and scatter evenly over the surface of your prepared base.
Cover with a tea towel and leave in a warm place until app. doubled in size.
Bake in a pre-heated oven 180c for about 25-30 mins.
Dust with icing sugar, if desired.
Dough (base preparation )
Streusel (crumble) topping
Assembly
Tip
This makes a large cake ( 16 - 20 pcs) and is best eaten on the day it is made.
it isn't a deep cake and has a slightly denser type of base.
it does however freeze well.
This recipe comes from my Mum's German cookbook, published in 1952.
it was a favourite in our household, when I was a child, and remains a favourite in my home many decades later!
I hope you like it..
"Thermify me" 😋
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great cake. I have made three batches of it today.
OMG!!!! I just made this and took it over to my parents place who had tears in their eyes.... They ate this cake as kids . Thankyou Thankyou
What is bread improver????
we used to have this with custard, I loved it and can't wait to try this recipe.
I have my mother's very old Dr Oetker Cookbook but I don't read german, I will need to get a few of the recipes translated. Her book is so old and tattered it barely holds together. I am off to Germany next year and plan to bring back a few books. I really enjoy your recipe collection. cheers MaryAnne
i think I read that you could add some diced apple between the base and the streusel layer. Sounds delicious.
Thanks for your recipe. Very easy to make and result is delicious.
There's no filling between the base and the crumble. And the crumble goes over the whole surface. No edges or basin.
In German bakeries they tip the crumble topping over the base so that it spreads around the whole thing...the best bit is the crumble. Even better if you get crumble without the base under it.
Doctor Who Mad Mum of 4.
Oooh, it looks yummy. Just to be sure, there is no filling between the base and the crumble? Also, do you put the base up the sides a bit to form a basin to contain the crumble, or is it a crumble topping to the edges on top of the base? Sorry, I'm picturing it either way so doubting myself now. I have a German friend who misses the tastes of home, so would love to surprise her. TIA
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