John Myers
Ingredients for 1 servings:
- ½ cube of fresh yeast (21 g)
- 1 pinch(s) of salt, (good pinch)
- 100 ml water, cold
- 200 g wheat flour
- 200 g spelt flour, fine (alternatively wheat flour)
- 225 g sugar
- 2 packets of vanilla sugar
- 100 ml oil, neutral
- 250 g cream cheese
- 2 egg yolks
- 1 egg(s)
- 6 tbsp water
- 3 tbsp raisins in rum
- 2 tbsp rum
- e.g. powdered sugar
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 30 minutes
fluffy and moist cake – food combining baking recipe carbohydrates
Mix the fresh yeast with a good pinch of salt and the cold water and let stand for 10 minutes. Mix the wheat flour, spelt flour, sugar, vanilla sugar, oil, cream cheese, egg yolks, egg, and water with the yeast water. Beat well until the dough forms large bubbles (similar to a sponge cake consistency). Finally, stir in the rum raisins and rum. Cover and let rise in a warm place until the dough has increased in volume significantly. Prepare a Bundt pan (wash the silicone mold, butter the metal pan, and crumble it). Pour in the batter and let rise again in the warm place. Preheat the oven to 175 degrees Celsius (top/bottom heat). Bake the cake for 45 to 60 minutes (test with a toothpick). Let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely. Dust with powdered sugar to serve, if desired. Note 1: Due to the low yeast content, a first rising time of 1.5 hours and a second rising time of 1 hour is perfectly acceptable. Note 2: Since more than 500 g of basic ingredients (flour/quark) are used in total, a whole egg is permitted and does not disrupt the balance of the food combining regimen!
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