1 package (25g) of bread yeast
1/4 cup of warm water
2 egg whites
1 whole egg
1/4 cup of granulated sugar
1 cup of milk
1/2 cup of unsalted butter, softened
3 cups of all-purpose flour, sifted
1 teaspoon of salt
zest of 1/2 lemon, grated
Mix the yeast with warm water. Let it sit for a few minutes until the yeast dissolves. Use an electric mixer to beat the egg whites and whole egg until thickened; gradually add the sugar, continuing to beat. Scald the milk and add the sugar, continuing to beat. Melt the butter and let it cool to room temperature. Add 1 cup of flour and the yeast mixture; beat well. Add the milk, salt, grated lemon zest, and remaining flour; beat for 5 minutes. Cover and let it rise in a protected area until it has doubled in volume. Place in two 22cm-diameter cake pans or one large baking dish, leaving the dough about 1 cm thick. Let it rise again until it has doubled in volume. Top with streusel topping and bake at moderate heat for 20-25 minutes.
Streusel Topping
1/2 cup of all-purpose flour, sifted
1/2 cup of granulated sugar
1/2 cup of chopped almonds or pecans
2 tablespoons of ground cinnamon
1/4 cup of unsalted butter, softened
1 package (25g) of bread yeast
1/4 cup of warm water
2 egg whites
1 whole egg
1/4 cup of granulated sugar
1 cup of milk
1/2 cup of unsalted butter, softened
3 cups of all-purpose flour, sifted
1 teaspoon of salt
zest of 1/2 lemon, grated
Mix the yeast with warm water. Let it sit for a few minutes until the yeast dissolves. Use an electric mixer to beat the egg whites and whole egg until thickened; gradually add the sugar, continuing to beat. Scald the milk and add the sugar, continuing to beat. Melt the butter and let it cool to room temperature. Add 1 cup of flour and the yeast mixture; beat well. Add the milk, salt, grated lemon zest, and remaining flour; beat for 5 minutes. Cover and let it rise in a protected area until it has doubled in volume. Place in two 22cm-diameter cake pans or one large baking dish, leaving the dough about 1 cm thick. Let it rise again until it has doubled in volume. Top with streusel topping and bake at moderate heat for 20-25 minutes.
Streusel Topping
1/2 cup of all-purpose flour, sifted
1/2 cup of granulated sugar
1/2 cup of chopped almonds or pecans
2 tablespoons of ground cinnamon
1/4 cup of unsalted butter, softened
Mix the dry ingredients and add the softened butter in small pieces, mixing until a crumbly consistency is achieved
Brush the risen dough with melted butter and top with the streusel mixture (if it doesn't rise, follow the recipe)
You can vary the cake by spreading the dough in a greased baking dish to a thickness of about 1 cm
Cut into desired shapes
Remove seeds and cut into wedges; arrange in a row over the dough, pressing gently into the dough
Dust with 2 tablespoons of raisins or currants
Mix 3/4 cup of granulated sugar, 1 tablespoon of ground cinnamon, and 2 tablespoons of all-purpose flour
Add 2 tablespoons of softened butter, mixing well
Spread over the cake
Cover and let it rise for 45 minutes
Bake at moderate heat for 30 minutes
You can also top the dough with halved red plums or descassed walnuts without cores, and then bake
If using plums, omit the raisins.
