A yeast cake with jam and crumble is a simple fit yeast cake. How to make a dietary yeast cake with crumble? Discover an easy recipe for a yeast cake with jam!
A yeast cake with jam and crumble is a unique combination of taste and health. My quick and dietary version is as delicious as the classic one…
Flour, being the main ingredient of the dough, provides energy through carbohydrates, while eggs add the protein necessary for muscles and the body. Jam is an excellent source of vitamins and sweetness, without added sugar. It’s a delicious and healthier treat for the palate!
A fit yeast cake with jam is prepared without kneading (just thoroughly mix and beat the dough with a spoon), and kneading the dough is often the least liked part of baking.
How to make a cake with jam and crumble? Discover a simple recipe for a fit yeast cake with crumble!
Preparation time: 60 min + rising time for the dough
Calories: 970
Protein: 20 g
Carbohydrates: 148 g
Fats: 32 g
Ingredients for yeast cake with jam and crumble (for a mold approximately 5 x 20 cm):
- Wheat flour 1 cup (120 g)
- Chicken egg 1 piece (50 g)
- Low-sugar jam (e.g., blueberry, orange, strawberry, or other) 4 tablespoons (100 g)
- Milk 2% 1/4 cup (50 g)
- Butter 83% 3 tablespoons (30 g)
- Calorie-free sweetener, e.g., erythritol 5 tablespoons (50 g)
- Sugar 2 tablespoons (20 g)
- Fresh yeast / Instant yeast 1/10 package (10 g) or 1 teaspoon (3 g)
- Salt
Preparation of yeast cake with jam and crumble:
Step 1: Warm the milk to a lukewarm temperature (about 30 degrees Celsius). In a bowl, place the yeast (fresh or dry), half of the sugar, 2 tablespoons of flour, and the milk. Mix thoroughly and beat until the ingredients are combined. Cover with a cloth and set aside the starter for about 20 minutes in a warm place, such as an oven preheated to 35 degrees Celsius (put it in the turned-off oven). After this time, the starter should begin to foam and bubble. If the yeast is working properly, proceed to the next steps.
Step 2: Melt 25 g of butter (save the rest for the crumble) and allow it to cool. In a bowl, place: 80 g of flour, 40 g of sweetener (save the rest of the flour and sweetener for the crumble), melted butter, the rest of the sugar, and a pinch of salt. Mix together.
Step 3: Add the starter and crack in the egg. Mix and beat with a spoon until a smooth, lump-free mass is obtained. Leave the dough in the bowl – cover with a cloth and set aside in a warm place to rise, such as an oven preheated to 35 degrees Celsius (put it in the turned-off oven).
Step 4: After about 30-60 minutes, when the dough has increased in volume, transfer it to a small baking pan lined with baking paper. Set the dough aside for a moment to rise a little more. In a bowl, mix the remaining flour, sweetener, and butter. Mix and beat until a crumbly texture is formed. If necessary, add a little water or flour to achieve the right consistency (crumbly). Spread the low-sugar jam (such as blueberry, orange, strawberry, or another) over the dough and sprinkle with the crumble. Place in an oven preheated to 180 degrees Celsius and bake until properly cooked through and browned, about 40-50 minutes. If the crumble browns too much, reduce the temperature slightly.
Step 5: Eat warm or cold. Store the yeast bun in an airtight container (or wrapped, e.g., in plastic wrap) in the refrigerator for up to 4-5 days.
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