Sugar and fruit cake

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 250 g Flour
  • 25 g fresh yeast
  • 1/8 l Milk
  • 125 g Sugar
  • 100 g Butter or margarine
  • 1 egg (size M)
  • 2 packages Vanillin sugar
  • 4 medium-sized peaches (approx. 140 g each)
  • 200 g fresh blackberries
  • 75 g flaked almonds
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Heat almost half of the milk and add it to the yeast together with a tablespoon of sugar (15 g). Mix with some flour from the edge and let it rise covered in a warm place for about 15 minutes. Meanwhile melt 30 g fat, remove from heat and add the rest of the cold milk. Add the egg, 35 g sugar, 1 packet of vanillin sugar and lukewarm milk-fat mixture to the pre-dough and knead well.

  2. 2

    Cover and leave to rise in a warm place for about 20 minutes. Score peaches crosswise and blanch them briefly with boiling water and rinse them under cold water. Peel the skin off the peaches. Cut the peaches in half and remove the stone. Sort the blackberries, wash them carefully and let them drip off well on kitchen paper. Grease a springform pan (26 cm Ø) well and sprinkle with flour or breadcrumbs. Press the yeast dough evenly into the form and let it rise for another 15-20 minutes. Spread peaches and blackberries on the dough and sprinkle with almond flakes, remaining sugar and vanilla sugar. Spread the remaining fat in flakes on the cake.

  3. 3

    Grease a springform pan (26 cm Ø) well and sprinkle with flour or breadcrumbs. Press the yeast dough evenly into the form and let it rise for another 15-20 minutes. Spread peaches and blackberries on the dough and sprinkle with almond flakes, remaining sugar and vanilla sugar. Spread the remaining fat in flakes on the cake. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for approx. 25 minutes. Let the cake cool down, cut into approx. 12 pieces and serve with whipped cream

Nutrition Facts

KCAL
260 kcal
CARBS
32 g
FATS
12 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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