Strawberry and poppy seed butter cake

Name: Strawberry and poppy seed butter cake
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 150 g soft butter; 1-2 TABLESPOONS ground poppy seed; 200 l Milk; 1 cube (42 g) Yeast; 500 g Flour; 60 g Diabetic sweetener; 1 egg (size M); 1 pinch Salt; 1 glass (225 g) Strawberry jam extra (40 % less calories); 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

150 g soft butter
1-2 TABLESPOONS ground poppy seed
200 l Milk
1 cube (42 g) Yeast
500 g Flour
60 g Diabetic sweetener
1 egg (size M)
1 pinch Salt
1 glass (225 g) Strawberry jam extra (40 % less calories)
7-10 Tbsp Grease

Directions

1
Mix 100 g butter with poppy seeds. Chill butter. Warm the milk in a pot lukewarm. Crumble yeast and dissolve in it. Knead with flour, 50 g sweet, 50 g butter, egg and salt until smooth. Cover the dough and let it rise in a warm place for about 45 minutes
2
Knead the dough again briefly. Roll out on a greased grease pan of the oven (32 x 39 cm). Press small depressions into the dough with your fingers at intervals. Stir the jam until smooth. Spread the jam into every second trough. Let the dough rise again in a warm place for about 30 minutes
3
Spread poppy seed butter in flakes in the free hollows. Bake in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Let them cool down. Sprinkle with 10 g sweetness
4
waiting time approx. 2 hours