Yeast Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 375 grams flour
- 125 ml milk, lukewarm
- 100 g butter
- 60 g suar
- 1 pinch cardamom, or cinnamon
- 21 g yeast, fresh
- 1 small lemon (s), untreated, grated zest
For the filling:
- 1 tablespoon butter, spreadable
- 200 g double cream cheese
- 45 g suar
- 8 g vanilla suar
- 1 egg (s), separated
- 1 peach (s), sliced when ripe
For the glaze:
- 60 g powdered suar
- 1 tablespoon, leveled lemon juice
- 15 g flaked almonds
Print Recipe
Pin Recipe Instructions
- For the yeast dough, put flour in a bowl, make a well, crumble the yeast into it, sprinkle some of the sugar and pour some milk over it. Cover the edge with a little flour and let rise in a warm place for about 20 minutes.
- Then add the remaining dough ingredients and knead until smooth. Let the dough rest for about 10 minutes, then roll it out on baking paper 0.5 cm thick into a rectangle.
- For the filling, stir together the cream cheese, sugars and egg yolks. Beat the egg whites until stiff and fold in carefully.
- Brush the yeast dough with the butter and spread 2/3 of the filling on the dough. Roll up the dough evenly from both long sides, leaving a strip approx. 4 cm wide in the middle. Fill this center with the rest of the cream and cover with peach slices. Press the edges down a little. Put the prepared dough on a baking sheet. Let the yeast dough rise in a warm place for another 30 minutes.
- Bake in a preheated oven at 180 ° C, O / U heat, middle rack, for approx. 35 - 40 minutes until light brown (gas: level 2 - 3)
- When the yeast cake is done, mix the powdered sugar and lemon juice to a thick icing and brush the browned sides with it. Sprinkle on the almond flakes quickly and press down a little. Let it cool down and enjoy!
- Makes 16 large pieces.
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