This cake is one of the polish basic cakes, perfect on its own, gorgeous with seasonal fruits. For me the best bit is the crumble on top. I have to admit that I have never made this cake on my own. Usually when my mum bakes it, it’s always deliiiciuus. So nice that on my last holiday I got a massive piece to take back to England- of course it disappeared within 2 days (I love to have it for breakfast; in my opinion pudding is usually a great idea to start your day right). But back to my yeast cake, I have never made it on my own because it requires a lot of energy and strength. Of course it is manageable, you just need some guy to help. If you decide to do everything yourself it will be a good test for your arm muscles. Both ways- lots of fun 😊
- 50 g fresh yeast
- 1/4 l milk
- 250 g flour
- 1/2 usalted butter
- 3 eggs
- 3/4 cup sugar
- strawberries and blueberries
- 2 tbs flour, 1 tbs sugar and 1 tbs butter for crumble
First we start with yeast- put them in a jug.
Add 2 tablespoon of flour and 1 tablespoon of sugar.
Cover it with about half glass of tepid milk and mix well.
Leave it on the side to rise.
Prepare the other ingredients. In a bowl put eggs…
then add remaining sugar…
and now whisk them together.
In a saucepan warm up slowly milk and butter. When the buttercmelted take the pan from the heat, remember to not boil it.
When the yeast rise we can crack on with our cake.
Take a large mixing bowl and start placing the ingredients in. Add flour..
…and milk with butter…
…and eggs with sugar.
At the end add yeast. And now all the fun begins 😉
Start to mix it with hands. After that you need to start kneading cake (although is more like a slapping it ;P).
By that you add lots of air to the dough. Keep doing it until dough stop sticking to your hand.
Now cover the bowl with a kitchen clothes and leave on the side until it rise. It will take at least 2 hours.
If you want to add some fruit, cover them with flour- it will prevent them from sinking in the cake.
After adding fruit, prepare crumble. In a bowl mix together butter, flour and sugar- rub ingredients between your fingers until you get crumble (if needed add more flour). transfer crumble on top of the cake. Place the cake in a non preheated oven. Bake it in 170 degrees for 45 minutes. Do not open oven earlier! it is gonna make your cake sink. After 45 min you can check your cake with wooden stick. If it’s dry the cake is ready but do not take it out straight from oven. Turn the oven off and leave the cake in (slightly open the door) for about 20 min.
If it is too much cake for you can always freeze it and enjoy whenever you want 🙂