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Yeast Cake

5 from 5 votes
Prep Time 20 mins
Cook Time 30 mins
Rest Time 1 hr 40 mins
Total Time 2 hrs 30 mins
Course Dinner
Cuisine European
Servings 6 people
Calories 636 kcal

Ingredients
 

also

  • 2 tablespoon Sugar
  • 1 teaspoon Dry yeast
  • 0,25 teaspoon Salt
  • 4 tablespoon Sunflower oil
  • 400 g Flour
  • 4 tablespoon Jam of your choice
  • 3 tablespoon Sliced ​​almonds
  • 2 teaspoon Sugar

Instructions
 

  • Put the lukewarm milk in a bowl and stir with the yeast. Then add oil and 2 tablespoons of sugar and stir so that the sugar dissolves. Now add flour and salt and work everything into a smooth yeast dough with a dough hook or, if you like, by hand. Shape the dough into a ball, rub a little oil all around and cover and let rise for 1 hour.
  • After the dough has visibly doubled, dust the work surfaces with flour, place the dough on the surface and shape into a roll. Divide the roll into 3 equal parts and shape each into a ball.
  • Grease a 26 cm springform pan. Preheat the oven to 170 ° C O / U heat.
  • Roll out a ball of dough into a round flat cake of 26 cm and place on the bottom of the springform pan. Then spread 2 tablespoons of jam on top.
  • Roll out the second ball into a flat cake and place in the mold, spread the jam on top again. Finally, roll out the last ball and use it to cover the cake.
  • Now use a glass to mark a circle in the middle and then divide the cake into 8 pieces. Cut 2/3 of the dough from the edge up to the circle marking. Then carefully lift each piece of cake and turn it twice, as in the photo. If you like, sprinkle a few sliced ​​almonds in the spaces in between. Then cover the cake again and let rise for 30 minutes.
  • Before baking, brush the cake with an egg yolk / milk mixture and sprinkle with the sliced ​​almonds. Then bake in the preheated oven for 30 minutes until golden brown. Sprinkle with a little sugar after baking.

Nutrition

Serving: 100gCalories: 636kcalCarbohydrates: 30gProtein: 8.4gFat: 54.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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