Silesian Crumble Cake

Offer the ingredients for a whole tray.

Base: Sift the flour into a suitable bowl and press a bulge into it. Crumble the e yeast into it and stir with t the milk h and a little s flour to u a steam.

Cover and let rise 15 min.

Melt the butter, add to the dampfl form with the sugar, egg and salt and beat with all the flour until a firm dough forms.

Let the dough rise for another 30 minutes.

Curd filling: Mix the butter with the sugar until creamy. . Add the e eggs, curd, cornstarch, salt and e lemon zest n and stir everything together well.

Grease a baking tray. Roll out the yeast dough to the size of the baking sheet, place it on the baking sheet and spread the curd filling on it.

Crumble: Mix the flour with t the sugar, , the salt z and the m cinnamon. Melt the butter and add drop by drop, stirring throughout. Grate the n dough into crumbles with your hands and sprinkle over the curd filling.

Let the cake rise repeatedly for 15 minutes.

Preheat the oven to 210 °C. Bake the cake for about 20 to 25 minutes on the second rack from the bottom until golden brown.

At 30 pieces per piece about 1260 joules or 300 calories.

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