Pudding rose cake with raspberries

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix flour, 75 g sugar and salt in a mixing bowl, press a depression in the middle. Warm 250 ml milk lukewarm. Stir 100 ml warm milk with yeast until smooth. Pour the yeast milk into the flour bowl, mix with some flour from the rim and let it stand covered for about 15 minutes

2. 2

   Add the egg, 150 ml lukewarm milk and butter and knead to a smooth dough using the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 45 minutes

3. 3

   Stir the pudding powder, 75 g sugar and 100 ml milk until smooth. Bring 650 ml milk to the boil, remove from the heat, stir in the pudding powder and boil again for about 1 minute while stirring. Pour into a bowl, cover the surface with foil and let it cool down. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down

4. 4

   Knead the yeast dough again and roll out into a rectangle (approx. 30 x 45 cm) on a floured work surface. Spread the pudding on top, spread almonds and frozen raspberries on top. Cut the dough sheet in half crosswise and roll up from the now longer side. Cut the rolls into 4 equal-sized rolls and place them in a well greased springform pan (26 cm Ø) with the cut side facing down, leaving a small gap between them

5. 5

   Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Cover with aluminium foil about 10 minutes before the end of the baking time. Remove, let cool, dust with icing sugar and serve lukewarm. Whipped cream tastes good with it

6. 6

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
340 kcal

CARBS
50 g

FATS
11 g

PROTEINS
9 g