Summary

Ingredients

• 350 g spelled flour or wholemeal spelled flour
• 150 g wheat flour (whole rain)
• 0.5 ½ cube yeast
• 0.5 teaspoon ½ salt
• 250 g quark, room temperature
• 100 g butter, melted
• 150 g honey or raw cane suar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 200 ml water, room temperature
• 50 ml cream, room temperature
• 200 g raisins
• Butter and flour for the mold
• 100 g cane suar

Print Recipe Pin Recipe

Instructions

1. Wash the raisins with hot water and drain well.
2. Butter and flour a bundt pan (or rinse a silicone mold).
3. Mix the cream and water. Put some of it in a cup, crumble the yeast, add salt and stir everything well. Cover and let stand for about 30 minutes.
4. Mix types of flour. Mix with the yeast mixture, quark, butter, raw cane sugar / honey, cinnamon, vanilla and the remaining liquid to form a viscous dough. Stir in the raisins.
5. Cover and let the dough rise in a warm place for about an hour.
6. Stir the dough again, it should come off the bowl well. Pour into the baking pan and cover again for 30 minutes.
7. Meanwhile, preheat the oven to 175 degrees top / bottom heat.
8. Bake the cake for about 60 to 70 minutes (stick test).
9. After baking, let cool for 10 minutes, turn out onto a wire rack and let cool down completely.
10. Grind the raw cane sugar in the moulinette (or with the magic wand) to powdered sugar and dust the cake with it.
11. Let it sit well packed (e.g. in aluminum foil) for a day.