Conquering home baking: Foolproof yeast cake recipe with fruit and crumble

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The ideal yeast cake arises in the oven, sporting fluffiness upon cutting, and delivering a delicate flavor. Despite seeming straightforward to prepare, the very thought of baking still intimidates many. Fortunately, my simple recipe, designed to work even for those inexperienced with yeast, can put your anxiety at ease. The accuracy in the proportions promises success.

Ingredients:

Leaven:

• 1 cup of milk,
• half a block of yeast,
• 1 tablespoon of wheat flour,
• 1 tablespoon of sugar.

Dough:

• 1.1 pound of wheat flour,
• 3 eggs,
• half a cup of sugar,
• 0.22 pound of butter,
• leaven,
• fruit.

Crumble:

• half a cup of wheat flour,
• half a cup of sugar,
• 0.22 pound of cold butter.

Preparation:

1. Begin with the leaven. Warm the milk and sugar in a saucepan.
2. When it's warm (but not hot), add crumbled yeast and flour, blending them thoroughly.
3. Set the leaven aside for 15 minutes in a warm place. It should double in volume at a minimum.
4. Blend the eggs with sugar into a smooth mixture.
5. Melt the dough's butter in a pot.
6. Pour the flour into a bowl, add the egg mixture and the preferred leaven, and knead the dough. If it sticks too much to your hands, feel free to add more flour.
7. Finally, pour in the melted and cooled butter, knead for a moment, and then set aside in a warm place for one hour to rise.
8. After this period, transfer the dough to an 8x12-inch tray lined with baking paper.
9. Arrange the fruit on top. You may use either fresh fruits or those from compote. For the latter, ensure they're well-drained. Set this aside for 10-15 minutes.
10. Prepare the crumble by crushing all the ingredients together in a bowl.
11. Sprinkle the yeast cake with the crumble.
12. Insert into a preheated oven at 356 degrees Fahrenheit and bake for approximately 30-35 minutes.