Red Groats Butter Cake

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 20
  • 200 ml Milk
  • 1 cube (42 g) Yeast
  • 500 g + some flour
  • 75 g soft + 125 g butter
  • 2 Eggs (Gr. M)
  • 75 g + 2 Tbsp + 75 g Zucker
  • 7-10 Tbsp Salt
  • 1 package Vanilla sugar
  • 200 g g
  • 100 ml Cherry Juice
  • 1 coated tablespoon of cornflour
  • 75 g flaked almonds
  • baking paper

Directions

  1. 1

    For the yeast dough, warm the milk slightly and dissolve the yeast in it. Put 500 g flour, 75 g butter, eggs, 75 g sugar, 1 pinch of salt and vanilla sugar in a bowl. Add the yeast milk. Mix with the dough hooks of the mixer for about 8 minutes to a smooth dough.

  2. 2

    Cover and leave to rise in a warm place for about 45 minutes.

  3. 3

    For the red fruit jelly, select fresh berries, wash and drain. Bring juice and 2 tablespoons of sugar to the boil in a pot. Mix starch with 1 tbsp. water, stir into the juice, simmer for about 1 minute. Fold in fresh or frozen berries.

  4. 4

    Boil everything up once.

  5. 5

    Line a fat pan (approx. 32 x 39 cm; deep baking tray) with baking paper. Knead the dough briefly, roll out on the baking tray, press into the corners with your hands. Press small depressions into the dough with one finger.

  6. 6

    Cut 125 g butter into pieces (about as many as cows) and put them into the hollows. Put red fruit jelly as blobs on the dough. Sprinkle 75 g sugar and almonds over it. Let the dough rise again for about 20 minutes.

  7. 7

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

  8. 8

    Bake the cake in the oven for approx. 25 minutes, remove and let it cool down. Whipped cream tastes good with it.

Nutrition Facts

KCAL
240 kcal
CARBS
29 g
FATS
12 g
PROTEINS
5 g

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