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Health Score:
5,2 / 10
2 h. 20 min.


2 tablespoons raisins
2 tablespoons Rum
300 grams Pastry flour
125 milliliters milk
15 grams Yeast
50 grams sugar
120 grams butter (softened)
1 teaspoon salt
1 generous pinch Vanilla bean
1 teaspoon grated Lemon peel
3 egg yolks
40 grams Almond slivers
120 grams melted butter (for greasing the pan)
70 grams slivered almonds (for the pan)
Pastry flour (for dusting)
powdered sugar (for dusting)
How healthy are the main ingredients?

Preparation steps


Mix the raisins with the rum in a small bowl and let stand. Place the flour into a bowl and make a well in the center. Heat the milk to lukewarm, crumble the yeast with your fingers and dissolve in the milk. Pour the yeast milk into the well in the flour, sprinkle with 1 teaspoon sugar and mix with a little flour. Cover the dough with plastic wrap and let rise in a warm place for about 15 minutes.


Beat the butter with the remaining sugar, salt, vanilla and lemon zest until creamy. Add the yolks add and continue beating until the mixture is light and fluffy. Pour the butter mixture into the flour. Knead the dough in a food processor or with the dough hook of the hand mixer until a smooth and elastic dough is formed, and pulls away from the sides. Add the raisins, knead briefly with the almonds, cover and let rise for 20 minutes. Grease a ring mold with 2 tablespoons melted butter and sprinkle with sliced almonds. Knead the dough briefly, shape with a little flour into a ball, press a hole in the middle and put in the ring mold. Let the dough rise again 30-40 minute. Preheat the oven to 175°C (approximately 350°F). Bake the cake on the lowest rack about 50 minutes. Remove the cake, allow to cool briefly, carefully remove from the mold and brush with the remaining melted butter. Garnish with powdered sugar before serving.