Autumn Streusel cake with Powidl

When August changes into September it marks the beginning of autumn for me.

Now I start to search for my scarfs for the already cool, misty mornings and in the evening I will lit the first candles when the light goes down. Saying goodbye to the summer is not so hard for me, especially when between the cool morning and early evening lies a sunny, golden day. And when I can spent the light filled afternoon with a cup of hot tea together with a pieces of streusel cake filled with the autumn flavours of plum sauce and hazelnuts, then I will welcome autumn light-hearted!

Autumn Streusel cake with Powidl

Sweet Starter

• 100g Sweet Starter
• 100g flour Type 550
• 50g Water

Teig

• Sweet Starter
• 340g flour Type 550
• 155g Milk
• 50g sugar
• 75g Butter
• 60g Egg (1 egg size M)
• 5g fresh yeast
• 4g Salt
• 1/4 Vanilla bean
• 2g cardamom, frischly grounded

Filling

• 400g Powidl

Streusel

• 300g flour Type 550
• 100g hazelnuts, roasted and grounded
• 250g Butter
• 75g whole cane sugar
• 125g sugar
• 3g cinammon
• a little bit water if needed

Mix the ingredients of the sweet starter and let it rise for 4 hours at 30°C. Alternative use a biga (see tip below).

Knead all ingredients except sugar and butter for 5 min at slow speed. Then knead 7 min at fast speed. Now add the sugar in small increments and knead until the sugar is incooperated before adding the next sugar. At last add the butter all at once. Knead to full gluten development.

Let rise for one hour.

Roll the dough to the size of the baking tray. Transfer the dough to the paper lined baking Tray, spread with powidl and top with Streusel.

Proof for about 1 hour.

Preheat the oven to 180°C.

Bake at 180°C for about 35 min with steam.

Tip: If you want to use a biga instead of a sweet starter, mix 165 g flour Type 550, 80g water and 1g of fresh yeast. Let the biga ferment in the fridge for at least 16 hours.