A no‑knead yeast cake that even beginners can master

Yeast cake is a classic home-cooking recipe. Our mothers and grandmothers were masters at making it. Let's be honest, it requires a lot of skill. It comes out well and doesn't pose much difficulty when made often. It must first be perfectly kneaded, raised, and then baked. Even poorly prepared yeast can throw off the whole process.

But what if you didn't have to knead the yeast cake? Even though this is the most crucial step in classic baking, there is a version that doesn’t require it. Sometimes, even culinary authorities bake this yeast cake. It tastes slightly different but is still delicious, with a buttery note. This cake pairs great with rhubarb, so remember this "sprinkled" yeast cake when it's in season. And don't forget about it when strawberries, blueberries, or cherries come into season.

It's hard to believe, but yeast cake can be made quickly. Just pour all the ingredients into a bowl, let it rise, and then bake. In this recipe, as in many other bakes, the ingredients must be at room temperature, so take them out of the fridge in advance.

Both fresh and instant yeast works well. Use exactly the amount specified in the recipe. This also applies to other ingredients. For yeast cake, you must stick to the recipe without exception. Don’t alter the order of layering the ingredients either. After three hours, the dough just needs to be mixed. So where is the long kneading? You can do without it.

Ingredients:

              
• 4 cups of wheat flour
• 1 cube of fresh yeast
• 1/2 cup of sugar
• 1/2 cup of milk
• 3/4 stick of butter
• 4 medium eggs
• A pinch of salt
• About 4 rhubarb stalks

For the crumble:

    
• 1 cup of flour
• 7 tablespoons of butter
• 7 tablespoons of sugar

1. Start by preparing the ingredients: sift the wheat flour into a bowl, crumble the fresh yeast into small pieces, crack the eggs into a small bowl and beat them with a fork or whisk. Melt the butter, ensuring it doesn’t burn, and let it cool. Warm the milk to a lukewarm temperature.
2. Begin layering the ingredients in a large bowl. Place the crumbled yeast at the bottom. Even sprinkle the sugar over it. Then, pour the beaten eggs, cooled butter, and lukewarm milk. Top it all with the sifted flour mixed with a pinch of salt.
3. Cover the bowl with a linen cloth or plastic wrap. Place it in a warm spot to rise for three hours.
4. After three hours, stir the ingredients with a wooden spoon or silicone spatula until well combined.
5. Transfer the dough to a springform pan lined with parchment paper. Place finely chopped rhubarb on top.
6. Mix the flour with sugar, add the butter and prepare the crumble. Sprinkle it over the rhubarb.
7. Place the cake in the oven to 350°F (175°C) (top and bottom heat) and bake it for 45 minutes.