Name: Quick rustic sheet cake made from yeast dough with streusel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 300 g all-purpose (medium) flour; 5 teaspoons granulated sugar; 125 g melted lukewarm butter (you can also use Zlatou Hanu); 1 egg; ½ cube fresh yeast (approx. 20–21 g); 100 ml lukewarm milk; A pinch of salt; 400–600 g any seasonal fruit (plums, apricots, currants, blueberries, apples, etc.); 80 g all-purpose (medium) flour; 60 g granulated or cane sugar; 60 g cold butter, cut into cubes

Preparation procedure

Starter: Crumble the yeast into the lukewarm milk, add a teaspoon of sugar from the measured amount, stir and let it rise for 10 minutes.
Making the dough: Put the flour, the rest of the sugar and the salt into a bowl. Add the egg, the risen starter and the melted lukewarm butter. Work into a smooth, richer, pliable dough.
Spreading onto the sheet: Immediately spread the dough onto a dry baking sheet (no need to grease). Evenly cover the surface with the prepared fruit.
Streusel: Quickly work the streusel with your fingers from the flour, sugar and cold butter and generously sprinkle the cake.
Short proofing: Let it rest on the sheet only for the time the oven heats up – approximately 10–15 minutes.
Baking: Bake in a preheated oven at 185 °C for about 20 minutes, until golden. Let cool briefly and cut.

Total preparation time: 45–50 minutes

Number of servings: 16–20 pieces (tray approx. 30 × 40 cm)

Tips to Ensure Success

The dough is intentionally richer – it spreads easily and after baking is fragrant and moist.
Dust very juicy fruit (currants, apricots) lightly with starch, the cake won’t get soggy.
For a more pronounced flavor, add a pinch of cinnamon or vanilla sugar to the streusel.
If you bake with very sweet fruit, reduce the sugar in the streusel by 1–2 tablespoons.

Conclusion

This fruit cake is exactly the kind of recipe you’ll come to love for its quick preparation and reliable result. The dough spreads beautifully, doesn’t need long rising and looks great on a baking sheet with any fruit. Save the recipe among your staples – it’s perfect for weekend baking and as a quick dessert for guests.