Easter Yeast Cake

Ingredients

• butter (for the pan)
• flour (for the pan)
• 500 g flour
• 0.5 cube fresh yeast (≈21 g)
• 200 ml milk
• 2 Eggs
• 100 g butter
• 100 g sugar
• 200 g powdered sugar
• 2 tbsp whipping cream (at least 30% fat)
• 2 tbsp rum
• Sugar flowers (optional)

Instructions

1. 1.

   Preheat the oven to 180°C fan. Butter the pan and dust with flour.

2. 2.

   Sift the flour into a bowl and form a well in the center.

3. 3.

   Dissolve the yeast in 2 tbsp lukewarm milk and stir until dissolved. Pour into the flour well, add a little flour to make a pre‑starter, cover and let rise for about 30 minutes. Beat the eggs with the butter, remaining lukewarm milk and sugar into the bowl and knead into a medium‑firm dough. Fill a loaf pan, let rise for about 15 minutes, then bake in the oven for approximately 50 minutes (test with a skewer).

4. 4.

   Remove the finished cake from the oven, allow to cool, then unmold it.

5. 5.

   For the glaze whisk powdered sugar with cream and rum into a thick, glossy glaze (add more cream if needed). Pour over the cake, garnish with sugar flowers if desired, let set, and serve.