Name: Juicy Sheet Cake with Butter Crumble Topping
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 12 Portionen
Ingredients: 400 g Flour; 1 cube Fresh yeast; 200 ml Milk; 180 g Butter; 180 g Sugar; 1 tsp Salt; 1 Pck. Vanilla sugar; 1 Ei(er) Egg; 3 tbsp Oil; 2 tbsp Cream; 1 Ei(er) Egg yolk

Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

20 Min

This Thermomix® recipe for Juicy Sheet Cake with Butter Crumble Topping is ready in 1 h 30 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This juicy sheet cake with butter crumble topping is a true classic and simply tastes good to everyone! The yeast dough becomes wonderfully light and the buttery crumbles melt on the tongue. I have been baking this cake since my childhood and it is always a highlight on every coffee table. It tastes particularly delicious when still warm with a dollop of whipped cream. The preparation is uncomplicated and guaranteed to succeed. Perfect for birthdays, brunch or just for Sunday coffee!

Ingredients (11 ingredients)

Preparation (8 steps)

Activate yeast

Thermomix® Setting

2 min/99°F/Speed 2 37

Put 200 ml milk, 30 g butter, 1 tsp sugar and 1 cube of fresh yeast into the mixing bowl and heat for 2 min./37°C/speed 2.

120

Prepare pre-dough

Thermomix® Setting

2 min/Kneading speed

Add 400 g flour, 3 tbsp oil and the yeast mixture to the mixing bowl and knead for 2 min./kneading level. Transfer the dough to a bowl, cover with a little flour, 1 tsp salt and 1 tbsp sugar and leave to rise covered in a warm place for 15 minutes.

120

Knead the main dough

Thermomix® Setting

2 min/Kneading speed

Put the pre-dough back into the mixing bowl, add 1 egg and knead for 2 min./kneading level to a smooth dough. Let the dough rise again for 15 - 20 minutes in a warm place until it has doubled in size.

120

Roll out and prepare dough

Place the dough on a floured board, knead briefly and lift onto a greased baking sheet. Roll out with a floured rolling pin, press firmly on the edges and prick the entire dough with a fork. Leave to rise again for 15 minutes.