Strawberry-Wähe with lemon glaze
very easy
105 mins
105 mins
Ingredients
- 200 g Flour
- 40 g Sugar
- 3 Eggs (size M)
- 1/2 cube (21 g) fresh yeast
- 40 g Butter
- 100 ml Milk
- 1 Organic Lemon
- 250 g Schmand
- 2 packages Vanillin sugar
- 700 g Strawberries
- 4 TABLESPOONS Juice stop
- 4 TABLESPOONS Apricot Jam
- 7-10 Tbsp Grease
- 7-10 Tbsp Flour
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Icing sugar
Directions
- 1
Put flour, 30 g sugar and 1 egg in a mixing bowl. Mix yeast and 10 g sugar in a cup until the yeast is liquid. Melt butter, add milk and add the lukewarm mixture and yeast to the flour in the bowl. Knead with the dough hooks of the hand mixer for 2-3 minutes. Lightly dust the dough with flour and let it rise covered in a warm place for about 30 minutes
- 2
Wash lemon, grate peel finely, halve lemon and squeeze the juice. Mix sour cream, vanilla sugar, 2 eggs, lemon juice and zest. Wash, clean and quarter strawberries and mix with 3 tablespoons of Juice Stop. Grease a spring tray (30 cm Ø) well. Knead the dough lightly on a well floured work surface and press it into the baking tin. Press the dough up at the edge (approx. 3 cm)
- 3
Sprinkle the bottom with 1 tablespoon of Juice Stop. Spread strawberries on top, pour the icing evenly over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 40 minutes, cover the edge with foil after approx. 20 minutes. Just before serving, bring jam to the boil in a small pot and coat the cows with it. Serve cake slightly warm or cold
- 4
Fig. 02, 03, 04: Dust the rim with icing sugar
- 5
Waiting time approx. 15 minutes
Nutrition Facts
220 kcal
25 g
10 g
5 g
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