Tutti-Frutti yeast cake

Name: Tutti-Frutti yeast cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 1 package (7g) Dry baking yeast; 425 g Flour; 80 g Sugar; 1 egg (size M); 1 package "Fine lemon peel with dextrose"; 100 g Butter or margarine; 1/4 l Milk; 1 can(s) (850 ml, 500 g by weight) Fruit Cocktail; 1 can(s) (425 ml; 250 g by weight) Fruit Cocktail; 1 glass (720 ml) Sweet cherries, pitted; 40 g flaked almonds; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

1 package (7g) Dry baking yeast
425 g Flour
80 g Sugar
1 egg (size M)
1 package "Fine lemon peel with dextrose"
100 g Butter or margarine
1/4 l Milk
1 can(s) (850 ml, 500 g by weight) Fruit Cocktail
1 can(s) (425 ml; 250 g by weight) Fruit Cocktail
1 glass (720 ml) Sweet cherries, pitted
40 g flaked almonds
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Mix yeast, flour and salt in a bowl. Add 50 g sugar, egg and fine lemon zest. Melt 50 g fat, add cold milk and pour the lukewarm mixture into the flour. Knead with the dough hooks of the hand mixer to a smooth yeast dough.
2
Cover and leave to rise in a warm place for about 45 minutes. In the meantime, drain the fruit cocktail and cherries on a sieve. Roll out the yeast dough on a greased baking tray (approx. 37x37 cm) and let it rise for another 15 minutes.
3
Spread the fruit on the dough and sprinkle with the remaining sugar and flaked almonds. Spread the remaining fat in flakes on the cake. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes.
4
Allow to cool and cut into about 20 pieces.