Cake for Sunday Breakfast

Summary

Ingredients

• 300 g puff pastry
• 180 g flour
• 80 g butter
• 125 g raisins
• 65 g lemon peel
• 50 g almond (s), (flakes)
• 4 egg (s), size. L.
• 160 g suar
• 1 vanilla sugar (bourbon)
• salt
• some butter-vanilla flavor
• apricot jam
• 1 handful almond (s), (flakes), toasted

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Instructions

1. Roll out the puff pastry and line a 30 cm loaf pan with it, swiveled out with cold water. Keep the rest of the dough for the dough strips on the cake.
2. Sift the flour into a bowl and finely chop the butter. Mix in the raisins, lemon peel and flaked almonds well.
3. Mix the egg yolks with 80 g sugar, vanilla sugar, salt and flavor until foamy.
4. Beat the egg whites with the remaining 80 g sugar until stiff. Combine both, fold in slightly, then add the flour mixture and fold in carefully.
5. Pour the dough into the laid out form and place stripes of puff pastry on top.
6. Preheat the oven to 250 ° C as soon as the cake is inserted, lower the temperature to 180 ° C and bake the cake for about 75 minutes. If you are baking with top / bottom heat, place the pan on the bottom shelf.
7. After baking, coat the cake with hot apricot jam and sprinkle with toasted almond flakes.
8. For breakfast, butter a slice and enjoy.