Currant Topping Cake with Crumble

For the currant and curd cake with crumble, first prepare a steam. Heat the milk, dissolve the yeast in it and mix with 2-3 spoonfuls of the flour.

Sprinkle with a little flour and let rise, covered, in a warm place. Mix soft butter with yolks, egg, sugar and salt with a food processor, and knead with the flour and the dampfl to a smooth, silky yeast dough.

Cover and let rise in a warm place for about 1/2 hour. If necessary, knead again and let rise a second time, then the dough becomes particularly fine-pored!

Then for the crumble crumble all the ingredients with your hands and chill. Preheat the oven to 180 degrees.

For the filling, mix the curd cheese with the yolks, powdered sugar, vanilla sugar, Cointreau, cornflour and grated lemon zest until creamy.

Roll out the yeast dough on a deep baking tray. Spread the curd cream on it and the currant on top. Roll the crumble over it.

Bake in the preheated oven for about 45 minutes until golden brown. Allow to cool and portion.

Preparation Tip:

The currant topping cake tastes best with fresh currant directly from the garden. Currant have a particularly high vitamin C content!

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