Covered berry butter cake

Name: Covered berry butter cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 kg frozen berry mix; 355 g Sugar; 200 ml Cherry nectar; 2 packages Vanilla-flavored pudding powder *; 750 g Flour; 350 ml Milk; 1 1/2 cubes (42 g) fresh yeast; 175 g Butter; 2 Eggs (size M); 1 package Vanillin sugar; 7-10 Tbsp grated peel of 1 untreated orange; 1 pinch Salt; 100 g Almond slivers; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 1 large, clean dishtowel/ or baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1 kg frozen berry mix
355 g Sugar
200 ml Cherry nectar
2 packages Vanilla-flavored pudding powder *
750 g Flour
350 ml Milk
1 1/2 cubes (42 g) fresh yeast
175 g Butter
2 Eggs (size M)
1 package Vanillin sugar
7-10 Tbsp grated peel of 1 untreated orange
1 pinch Salt
100 g Almond slivers
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
1 large, clean dishtowel/ or baking paper

Directions

1
Bring deep-frozen berries, 175 g sugar and 100 ml cherry nectar to the boil in a saucepan, stirring occasionally, and let simmer for about 1 minute. Stir pudding powder and 100 ml cherry nectar until smooth. Remove the pot from the heat, stir in the pudding powder and place back on the hot stove. Let simmer for 1-2 minutes while stirring. Let the compote cool down
2
Put the flour in a large bowl and press a depression in the middle. Warm 100 ml milk lukewarm. Crumble yeast into the hollow, add lukewarm milk and 30 g sugar and mix with some flour from the edge to a thick paste. Cover and leave to rise in a warm place for about 15 minutes
3
Melt 75 g butter, then add 250 ml cold milk. Add the eggs, 50 g sugar, 1 packet of vanilla sugar, orange zest, lukewarm butter-milk mixture and salt to the pre-dough and knead to a smooth yeast dough, preferably with a food processor or with your hands. Cover and leave to rise in a warm place for 30-45 minutes
4
Grease a fat pan (32 x 39 cm) and dust with flour. Roll out a good half of the dough evenly on the fat pan. Spread the compote on the dough. Roll out the rest of the dough on a tea towel and/or baking paper to form a rectangle slightly larger than the bottom (approx. 33 x 40 cm). Place the dough sheet on the compote with the help of the cloth and press the edges well all around. Leave the cake to rise in the mould for another 15 minutes
5
Press small depressions into the dough with your fingers. Spread 100 g soft butter in flakes on the dough. Sprinkle with almond slivers and 100 g sugar. Bake in the preheated oven 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Cover if necessary about 5 minutes before the end of the baking time. Let the cake cool down on the baking tray and cut it into pieces. If necessary, add whipped cream
6
Waiting time approx. 1 hour