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62 Fruit streusel cake Serves 20 (30) | Preparation time: 150 minutes Ingredients For the dough: 42 (63) g fresh yeast 150 (220) ml milk, 3.5% fat | lukewarm 450 (680) g plain white flour 50 (80) g caster sugar 90 (140) g softened butter 1 (2) medium egg(s) For the topping: 1.25 (1.9) kg apples For the streusel: 240 (360) g plain white flour 150 (230) g caster sugar 16 (24) g vanilla sugar 1 (2) tsp. cinnamon 150 (230) g softened butter Accessories: Baking tray or universal tray Preparation Stir the yeast into the milk to dissolve it. Add to the flour, sugar, butter and egg, and knead to a smooth dough. Shape the dough into a ball and place it in the oven in an uncovered bowl. Prove according to the settings in proving phase 1. Peel and core the apples and slice them into wedges. Lightly knead the dough and then roll it out on a baking tray or the universal tray. Spread the apples evenly across the dough. Mix together the flour, sugar, vanilla sugar and cinnamon. Then knead in the butter to create a streusel mix. Scatter this over the apples. Place the cake in the oven and prove the dough using the settings indicated for proving phase 2. Bake the cake until golden brown. Settings for proving yeast dough Proving phase 1 Special applications | Prove yeast dough | Prove for 30 minutes Proving phase 2 Oven functions: Conventional Heat Temperature: 30 °C Proving time: 30 minutes Automatic programme for baking cake Cakes | Fruit streusel cake Programme duration: 56 [48] (56) minutes Manual Oven functions: Conventional Heat Temperature: 170–180 °C Booster: Off Pre-heat: Off Crisp function: On [Off] (On) Duration: 45–55 minutes Shelf level: 3 [2] (2) Useful tip: Instead of the apples, try using 1 kg stoned plums or cherries.