yeast cake

Ingredients for 1 servings:

• 375 g flour
• 125 ml milk, lukewarm
• 100 g butter
• 60 g sugar
• 1 pinch of cardamom or cinnamon
• 21 g yeast, fresh
• 1 small lemon(s), untreated, grated peel
• 1 tbsp butter, spreadable
• 200 g double cream cheese
• 45 g sugar
• 8 g vanilla sugar
• 1 egg(s), separated
• 1 peach(s), ripe, sliced
• 60 g powdered sugar
• 1 tbsp, levelled lemon juice
• 15 g almond flakes

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

with cream cheese filling, also for breakfast

For the yeast dough, put flour in a bowl, make a well, crumble in the yeast, sprinkle with some of the sugar, and pour over some of the milk. Cover the edge with a little flour and let it rise in a warm place for about 20 minutes. Then add the remaining dough ingredients and knead until smooth. Let the ball of dough rest for about 10 minutes, then roll it out on baking paper into a rectangle 0.5 cm thick. For the filling, mix the cream cheese, sugars, and egg yolk. Beat the egg whites until stiff peaks form and carefully fold in. Brush the yeast dough with butter and spread 2/3 of the filling over the dough. Roll out the dough evenly from both long sides, leaving a strip about 4 cm wide in the middle. Fill this center with the remaining cream and top with peach slices. Press the edges down slightly. Place the prepared dough onto a baking sheet. Let the yeast dough rise again in a warm place for about 30 minutes. Bake in a preheated oven at 180°C (top/bottom heat), middle rack, for approximately 35-40 minutes until light brown (gas mark 2-3). When the yeast cake is done baking, mix the icing sugar and lemon juice into a thick glaze and brush it onto the browned sides. Quickly sprinkle on the flaked almonds and press them in lightly. Let cool and enjoy! Makes 16 large slices.