Saxon yeast ash cake

Ingredients for 1 servings:

• 500 g flour
• ½ cube of yeast
• ¼ liter of milk
• 200 g margarine
• 150 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 150 g sultanas
• 50 g almonds, chopped
• 5 egg yolks
• Fat and breadcrumbs for the mold
• Butter, liquid for spreading
• powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

It is always served in our region around Easter. Make a well in the sifted flour. Mix the crumbled yeast with half of the lukewarm milk, pour it into the well, and starting from the center, add enough flour to form a small, firm dough. Sprinkle a little flour over the top, cover, and let rise in a warm place for 15-30 minutes. Meanwhile, cream the margarine until fluffy, then stir in the sugar, vanilla sugar, salt, and gradually the egg yolks. This foam mixture must not be poured directly onto the yeast starter dough, as this will prevent the dough from rising. Therefore, first briefly mix the starter dough, flour, and remaining milk with a wooden spoon, and then add the foam mixture. Knead the dough thoroughly by hand until it bubbles. If the dough is too sticky, add a little more flour. Then let the dough rise in a warm place for 60 minutes, until it has doubled in size. Stir the sultanas and almonds into the well-risen yeast dough. Pour the batter into a greased and breadcrumb-coated tin, let it rise for another 20 minutes, and then bake at 180°C for about 75 minutes. After about 45 minutes of baking, place aluminum foil over the tin to prevent the cake from overcooking. Once cooled, turn it out, brush with butter, and dust with powdered sugar.