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Yeast cake with mixed fruits – spoon mixed, not kneaded



  • Mixed fruit cocktail Hortex 1 package
  • Wheat flour 400 g
  • Fresh yeast 3 dag
  • Butter 100 g
  • Milk 3/4 cup
  • Sugar 5 heaping tablespoons (or 7, if you like sweet cakes)
  • Egg yolks 3
  • Vanilla paste 1 tablespoon (can be replaced with a teaspoon of extract or 2 tablespoons of sugar with real vanilla)
  • Salt 1 level teaspoon
  • Flour 9 dag
  • Sugar 5 dag
  • Vanilla paste 1 tablespoon (can be replaced with a teaspoon of extract or a tablespoon of sugar with real vanilla)
  • Heavily heated, melted butter 5 dag


Step 1

Pour the Hortex fruit mix into a bowl and let it thaw.

Step 2

Crush the yeast with a tablespoon of sugar, add 4 tablespoons of milk and set aside in a warm place for about 10 minutes. 

Pour the remaining milk into a saucepan, add the butter and sugar, and heat over low heat until the butter and sugar have melted. Set aside to cool. 


Step 3

Sift the flour and salt into a bowl, add the milk mixture with butter and sugar, risen yeast, egg yolks, vanilla paste, and mix well with a large spoon. The mixture should be quite thick. 

Step 4

Cover with a cloth and let it rest for 25 minutes. Transfer the dough to a baking dish lined with baking paper (use baking paper even if you use a non-stick dish – the fruit will release a lot of juice during baking, and the paper will prevent the dough from sticking to the dish). Smooth the surface with a spatula or floured hands. Cover with a cloth and let it rise again in a warm place for 25-30 minutes.  

Step 5

While the dough is rising, prepare the crumble topping: mix the flour with sugar and vanilla paste. Pour in the hot melted butter and mix well. Spread a layer of drained fruit on the risen dough, then sprinkle the crumble topping evenly. 

Step 6

Bake in a preheated oven at 180 degrees Celsius for 40-45 minutes until the crumble is golden brown and the dough pulls away from the edges.


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