Summary

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

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Instructions

1. 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.
2. 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.
3. For the filling, stir together the cream cheese, sugars and egg yolks. Beat the egg whites until stiff and fold in carefully.
4. 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.
5. 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)
6. 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!
7. Makes 16 large pieces.