Almond yeast cake Tutti frutti

Name: Almond yeast cake Tutti frutti
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 425 g Flour; 1 pck (7 g) Dry yeast; 1 pinch Salt; 50 g + 2 tablespoons sugar; 1 Egg (Gr. M); 1 package untreated; 7-10 Tbsp Lemon peel; 50 g + 50 g butter/margarine; 1/4 l Milk; 1 (850 ml + 425 ml) large and small can of fruit cocktail; 1 glass (720 ml) Sweet cherries without stone; 7-10 Tbsp Grease; 3-4 tablespoons (40 g) flaked almonds

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

425 g Flour
1 pck (7 g) Dry yeast
1 pinch Salt
50 g + 2 tablespoons sugar
1 Egg (Gr. M)
1 package untreated
7-10 Tbsp Lemon peel
50 g + 50 g butter/margarine
1/4 l Milk
1 (850 ml + 425 ml) large and small can of fruit cocktail
1 glass (720 ml) Sweet cherries without stone
7-10 Tbsp Grease
3-4 tablespoons (40 g) flaked almonds

Directions

1
Mix flour, yeast and salt. Add 50 g sugar, egg and lemon peel. Melt 50 g fat. Add milk, warm up slightly and pour into the flour. Knead everything with the dough hooks of the hand mixer to a smooth dough. Cover the yeast dough and let it rise in a warm place for about 30 minutes
2
Drain fruit cocktail and cherries well. Roll out the yeast dough on a greased baking tray (approx. 35 x 40 cm), cover and leave to rise for a further 15 minutes
3
Mix the fruits, spread evenly on the dough and sprinkle with 2 tablespoons of sugar and flaked almonds. Spread 50 g fat in flakes on the cake. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for 20-25 minutes