ReceptnaptárGerman yeast cake with plum jam
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Ingredients
Method
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- Crumble the yeast into the lukewarm milk, add the sugar and flour, mix, and leave in a warm place for 10-15 minutes until foamy and bubbly.
- In a bowl, mix the egg yolks with the sour cream until smooth, then add the risen starter.
- Gradually work in the flour, kneading into a loose dough, softer than a strudel dough but firmer than a yeasted cake batter.
- Whisk the two egg whites to stiff peaks, and gently fold into the dough.
- Pour into a greased, floured baking tin (about 24x24 cm), smooth the top, and leave to rise in a warm place for 40-60 minutes, until doubled.
- Bake in a 180°C preheated oven for 30-35 minutes, until golden brown and a skewer comes out dry.
- Let cool for a few minutes, turn out, and cut into even slices.
- Dust with vanilla sugar.
- Sandwich two slices together with plum jam before serving.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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