Experience the joy of homemade baking with this Fluffy Yeast Cake, a delightful treat that can be customized with your favorite fruits, be they fresh, frozen, or even incorporated as jams. This recipe features a soft, delicate yeast dough topped with a combination of tart rhubarb and sweet strawberries, covered with a crispy crumble and finished with a drizzle of sweet icing. It’s perfect for those who cherish light and airy desserts with a balance of flavors.
Why You’ll Love This:
This Yeast Cake stands out for its versatility and irresistible texture. The dough itself is incredibly soft and fluffy, creating the perfect base for the tangy rhubarb and sweet strawberries. The crumble topping adds a pleasant crunch, contrasting beautifully with the soft fruit and tender cake beneath. Whether you’re a seasoned baker or new to yeast doughs, this recipe offers straightforward steps to achieve a delicious result.
Perfect Occasion:
This cake is ideal for spring and summer gatherings when rhubarb and strawberries are in season. Serve it at family brunches, as a dessert at friendly get-togethers, or simply enjoy a slice with your afternoon tea. It’s also a fantastic choice for picnics and potlucks, as it travels well and can be enjoyed at room temperature.
Decoration Tips:
Before serving, drizzle the cake with the prepared icing to add not only flavor but also an attractive glossy finish. Garnish with additional fresh strawberries and a sprinkle of powdered sugar for a more festive look. If available, a few mint leaves can add a refreshing touch and enhance the visual appeal.
Ingredients for the Starter:
- 7g of dry yeast or 25g of fresh yeast
- 250 ml of warm milk (not hot)
- 1 tablespoon of sugar
- 2 tablespoons of flour
For the Dough:
- 500g of flour (about 3 and 1/4 cups)
- 60g of sugar (about 6 tablespoons)
- 1 egg
- 70g of melted butter
- A pinch of salt
For the Crumble:
- 100g of flour
- 80g of butter
- 80g of sugar
- 2 tablespoons of vanilla sugar
For the Icing:
- 1 cup of powdered sugar
- 3 tablespoons of 30% cream or hot water
- Lemon juice (to taste)
Instructions:
- Prepare the Starter:
- Mix the yeast, warm milk, sugar, and flour in a bowl. Cover with plastic wrap and let it rest for 10 minutes to activate. The mixture should start to foam and rise.
- Make the Dough:
- To the activated starter, add the flour, sugar, egg, melted butter, and a pinch of salt. Knead until the dough is smooth and elastic.
- Cover with plastic wrap and let it rise until doubled in size, about 1 hour.
- Prepare the Crumble:
- Combine the flour, butter, sugar, and vanilla sugar in a bowl. Mix until it forms a crumbly texture.
- Assemble the Cake:
- Transfer the dough to a parchment-lined baking tray (20×30 cm). Gently stretch and press the dough to the edges of the tray.
- Let it rise under a kitchen towel for 20 minutes.
- Arrange sliced strawberries and rhubarb on the dough. Sprinkle with the prepared crumble.
- Bake in a preheated oven at 180°C (without fan) for about 40 minutes or until golden and cooked through.
- Prepare the Icing:
- Mix the powdered sugar with cream or hot water and lemon juice until smooth. Drizzle over the cooled cake.
Enjoy this Fluffy Yeast Cake with Strawberries and Rhubarb as a wonderfully light and satisfying dessert that captures the essence of homemade baking.
