Spotted butter cake with red fruit jelly

Name: Spotted butter cake with red fruit jelly
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 75 g Butter; 200 ml Milk; 1 cube (42 g) Yeast; 500 g Flour; 2 Eggs (size M); 125 g Sugar; 1 pinch Salt; 1 pack of Red fruit jelly powder; 1 glass (530 ml; 520 g) red fruit pudding; 100 g flaked almonds

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

75 g Butter
200 ml Milk
1 cube (42 g) Yeast
500 g Flour
2 Eggs (size M)
125 g Sugar
1 pinch Salt
1 pack of Red fruit jelly powder
1 glass (530 ml; 520 g) red fruit pudding
100 g flaked almonds

Directions

1
Melt the butter. Add milk, dissolve yeast. Put flour, eggs, 75 g sugar and salt in a mixing bowl. Add yeast milk. Knead to a smooth dough with the dough hooks of the hand mixer.
2
Cover and leave to rise in a warm place for about 40 minutes. Grease the fat pan (32 x 39 cm) of the oven and sprinkle with flour. Knead the dough again and roll out evenly in the fat pan. Cover the pan again and let it rise for about 20 minutes. Stir red fruit jelly powder with 3 tablespoons of water until smooth. Put the red fruit jelly into a pot, bring to the boil and stir in the red fruit jelly powder. Bring to the boil again and let it cool down. Press 6 depressions into the yeast dough with a tablespoon from the long side at regular intervals. Distribute the red fruit jelly in them. Sprinkle the yeast dough strips with almonds and 50 g sugar.
3
Bring to the boil again and let it cool down. Press 6 depressions into the yeast dough with a tablespoon from the long side at regular intervals. Distribute the red fruit jelly in them. Sprinkle the yeast dough strips with almonds and 50 g sugar. Let the yeast dough rise again for about 10 minutes. Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take out and let cool down
4
waiting time approx. 1 3/4 hours