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dients for the filling and pour onto the
dough. CAUTION: Make sure to use a
pan which will not leak, since the filling
is runny at first. Place the pan on the
grate and insert into the oven at the bot-
tom level. Bake about 80-90 minutes at
180 °C with top and bottom heat.
Basic dough for yeast-risen cake
Preparation time: 120 minutes, 25 cm
loaf pan
Basic dough: 500 g flour, 75 g sugar,
80 g soft butter, 330 ml lukewarm milk,
½ tsp salt, 1 cake yeast
For spreading on top: 1 egg yolk, 1 TBSP
cream
Preparation: Knead the ingredients for
the basic dough until the dough forms a
ball which pulls away from the bottom of
the bowl. Let the dough rise in a warm
place until it doubles in volume. Punch
down the dough and knead thoroughly,
then put the dough in a greased loaf
pan. Mix the egg yolk with the cream and
brush over the dough; use a sharp knife
to slice the dough lengthways. Let the
dough rise again for 30 minutes. Place
the loaf pan on the grate at the bottom
level in the oven and bake at 180 °C with
top and bottom heat for about 45 min-
utes. You can also prepare yeast dough
in a UNOLD
Backmeister breadmaker.
®
Fruit crumb cake
Ingredients for the crust:
100 g curd cheese, 1 egg, 1 TBSP milk,
60 ml oil, 50 g sugar, 1 pinch salt,
200 g flour, 1 envelope baking powder
Copyright UNOLD AG | www.unold.de
Ingredients for the filling: 500 g season-
al fruit, e.g. apples, apricots, cherries
Ingredients for the crumbs: 100 g flour,
50 g sugar, 2 pinches cinnamon, 50 g
butter
Preparation: Mix curd cheese, egg, milk,
oil, sugar and salt until well blended.
Combine flour and baking powder and
stir into the cheese mass and knead by
hand. Roll out the dough and place on
the greased baking sheet. Prepare fruit
as necessary (peel, core and cut) and
distribute on the dough. Knead flour,
sugar, cinnamon and butter (at room
temperature) to make the crumbs and
spread them on top of the fruit. Insert
the baking sheet at the second level
from the bottom and bake the cake at
180 °C with top and bottom heat for
about 30 minutes.
Marble cake
Ingredients for a ring mould with a diam-
eter of 26 cm:
250 g butter, 250 g sugar, 2 envelopes
vanilla sugar, 5 eggs, 450 g flour, 1 en-
velope baking powder, 2 TBSP cocoa
powder, 1 TBSP milk
Preparation: Beat the butter with the
sugar, vanilla sugar and the eggs until
foamy. Combine the flour with the bak-
ing powder and fold into the egg mass.
Fill half the batter in the buttered and
floured ring mould. Stir the cocoa pow-
der and milk into the remaining batter.
Spoon the dark batter on top of the light
batter in the cake pan and swirl the bat-
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