Cakes Streusel cake Serves approx. 40 Base: 1000 g strong white flour 80 g fresh yeast or 2 x 7 g sachets of fast action dried yeast 500 ml lukewarm milk 100 g melted butter 100 g sugar 2 eggs A pinch of salt Filling: 250 g soft butter 250 g sugar 2 eggs 700 g quark 2 tbsp cornflour 6 tbsp lemon juice Streusel topping: 700 g plain flour 400 g sugar 1 tsp ground cinnamon 400 g melted butter Method: 1. To make the base, sift the flour into a large bowl and make a well in the centre. Crumble the yeast into the well, and mix with a little milk and some of the flour. Leave for 15 minutes to rise. 2. Add the rest of the ingredients, and knead to a smooth dough. Leave in a warm place for about 15 minutes to rise, then roll out onto the universal tray. 72 3. To make the filling, beat together the sugar and egg until creamy, then stir in the quark, cornflour and lemon juice. Spread this mixture over the base. 4. Mix together the flour, sugar and cinnamon for the streusel topping. Add the slightly cooled butter to the dry ingredients. Rub together to make a crumbly mixture. and scatter over the quark mixture. 5. Leave to rise for another 15 minutes before baking until golden. Use one of the following functions: Automatic / Cakes / Streusel cake Duration: Approx. 67 minutes or: Fan plus Temperature: 150–170 °C Shelf level: 1 Duration: 50-60 minutes Conventional heat Temperature: 160–180 °C Shelf level: 2 Duration: 50–60 minutes + pre-heating Tip The dough can be proved using the "Automatic / Cakes / Yeast dough" programme.