Reviving old classics: The art of yeast cake baking
Fluffy, soft, delicate, and moist – this traditional yeast cake recipe is backed by centuries of tradition. Numerous trials and errors by our grandmothers have helped perfect the recipe. I enjoy drawing from the experience of older generations.
The yeast cake tastes excellent with winter coffee and warming infusions featuring honey, ginger, and lemon. In the traditional recipe, the cake is topped with streusel, but it can also be baked with seasonal fruits. It is delicious when layered with homemade preserves.
Traditional recipes with margarine – is it worth switching to butter?
In original recipes for yeast cake – the kind you might find in your grandmother's recipe book – margarine is listed among the ingredients. This is an ingredient that has had a bad reputation over the years. Is there really something to fear?
Nowadays, most margarines, whether for spreading or in blocks, are produced by esterification. This process results in significantly fewer dangerous trans isomers than the products common over a dozen years ago.
It is still worth being cautious and checking labels. I replace margarine with butter in traditional recipes primarily due to the flavour.
Recipe for yeast cake with streusel
To prepare a yeast cake in a pan measuring 25 cm x 40 cm, you need:
- 900g plain flour,
- 100g fresh yeast,
- 500ml milk,
- 3 eggs,
- 300g sugar,
- 125g butter,
- 50g vegetable oil.
Ingredients for streusel:
- 100g sugar,
- 100g flour,
- 50g cold butter.
Preparation
- Warm the milk with sugar – it should be warm but not boiling. Pour half a cup into a separate bowl and mix with yeast and 2 tablespoons of flour. Set aside to rise.
- Heat the remaining milk with butter and oil. While still warm, pour into a bowl, add half of the flour, and mix with a wooden spoon.
- Next, add the eggs, the risen yeast mixture, and the remaining flour. Stir continuously with a spoon until you achieve a consistent texture.
- Cover with a cloth and set aside in a warm place for 1 hour.
- Just before the hour is up, prepare the streusel. Crumble the cold butter with your fingers along with the sugar and flour. Place the prepared streusel in the refrigerator or freezer for a moment.
- Preheat the oven to 180 degrees Celsius.
- Transfer the risen yeast dough onto a floured surface. Knead briefly to form a cake.
- Put the dough onto a baking pan lined with parchment paper. Sprinkle with the streusel and place in the oven for 45 minutes.
