John Myers
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Blob Cake No.2
The perfect blob cake no.2 recipe with a picture and simple step-by-step instructions.
For the yeast dough
- 1 cube Yeast
- 0,25 l Milk lukewarm
- 500 g Flour
- 60 g Soft butter
- 80 g Sugar
- 1 Pr Salt
For covering
- 250 gr Lowfat quark
- 50 g Sugar
- 30 g Flour
- 1 Egg
- 1 packet Poppy-Back
- 250 g Cherry jam
For the sprinkles
- 100 g Soft butter
- 200 g Flour
- 100 g Sugar
- 2 tbsp Milk
tip
- Rum raisins
- Dissolve the crumbled yeast in the lukewarm milk, add a little sugar and cover, leave to stand for 5 minutes. Put the flour in a bowl and form a well, pour the yeast milk into it. Add butter, sugar and salt and work everything into a smooth dough … this works best with the kitchen machine. Cover the yeast dough and let rise in a warm place for 30 minutes. Line a large baking sheet with parchment paper. Roll out the yeast dough, place it on the tray and pull up a small edge.
- Mix quark, sugar, egg and flour to a smooth mass and spread on the yeast dough. Sprinkle the poppy seed baking and cherry jam on top with a coffee spoon and let rise for another 20 minutes.
- In the meantime, switch on the oven and preheat it at 200 ° C. Process butter with flour, sugar and milk to crumble and spread on the cake .. Bake the cake on the middle rack for about 20-25 minutes …. depending on the oven a few minutes longer :)))))
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