Raspberry Cake
A raspberry cake made with fresh ingredients from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g flour
- 0.5 cube fresh yeast (21 g)
- 150 ml milk (lukewarm)
- 75 g sugar
- 75 g butter
- 1 egg
- flour (for the work surface)
- 250 g raspberry jam
- 1 egg yolk
- 2 tbsp milk (for brushing)
- butter (for the baking tray)
- powdered sugar (for dusting)
Instructions
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1.
Stir the yeast with the milk. Put the flour in a bowl, press a well in the middle and pour in the yeast mixture. Add butter pieces, sugar and egg to the flour and knead with the dough hooks of an electric hand mixer until smooth and it releases from the bowl edges. Cover and let rise for about 45 minutes in a warm place until doubled.
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2.
Preheat the oven to 180°C (350°F) fan or conventional heat.
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3.
Knead the dough on a floured surface vigorously, roll into a rectangle. Spread jam and leave a 5 cm border on one side. Roll from the long side toward the open side, seal edges with water. Place rolls in a greased loaf tin lined with parchment paper and cover; let rise again for 15 minutes. Beat egg yolk and milk and brush the cake with it.
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4.
Bake in the preheated oven for about 45 minutes until golden yellow. Remove and cool.
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5.
Dust with powdered sugar before serving.
