Summary

Ingredients

For the dough:

• 500 g flour, (preferably spelled flour)
• 30 g yeast, (fresh)
• 85 grams sugar
• 250 ml milk, lukewarm
• 100 g butter
• 0.5 teaspoon ½ salt
• some lemon peel

For covering:

• 1 kg rhubarb
• 500 g strawberries
• 250 grams sugar

For the cast:

• 4 egg (s)
• 2 cups sour cream
• 150 grams sugar
• 1 sachet vanilla sugar
• 50 g almond (s), chopped

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Instructions

1. Make a yeast dough from the dough ingredients: Crumble the yeast in a bowl, add the salt and leave to stand until the yeast has dissolved. Then add the lukewarm milk. Add the sugar, lemon peel and melted, cooled butter. Sieve the flour on top and knead into an elastic dough with the dough hook of the food processor. Cover the dough and let rise a little.
2. In the meantime, clean and cut the rhubarb and bring to the boil with the sugar for about 5 minutes. Cool on a sieve and drain. Wash, clean and halve the strawberries.
3. Spread the yeast dough on the baking tray or roll it out, then spread the rhubarb and strawberries on top. Mix together the ingredients for the glaze, spread over the cake and sprinkle with the almonds. Bake at 200-220 ° C for about 30-35 minutes.