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sweet ... with raisins ...
Prep Time2 hours 30 minutes
Cook Time35 minutes
Servings: 12 pieces
ingredients:
  • 250 g all-purpose flour
  • 7 g dry yeast (1 packet)
  • 125 ml cream
  • 75 g butter
  • 80 g fine sugar
  • 4 egg yolks
  • zest of an organic lemon
  • a pinch of salt
  • 50 g raisins
equipment:
  • handheld electric mixer
  • baking tin (20 x 20 cm)
  • baking parchment
how to:
  • Mix flour, dry yeast & cream. Form a ball.
  • Let it rest covered w/ an tea towel in your oven for about 60 min. At the beginning just heat the oven at 50° C for 2 min - then stop the heating.
  • Grate the zest of an organic lemon.
  • W/ your handheld electric mixer whisk butter, sugar, egg yolks, lemon zest & a pinch of salt until creamy.
  • Add to the flour mess & combine w/ a spoon.
  • Add the raisins & fold in.
  • Line a baking tin crosswise w/ baking parchment & fill the mess in.
  • Let it rest in the oven for another 60 min. (Same procedures as before!)
  • Preheat the oven to 160° C fan.
  • Bake it in the preheated oven for 35-45 min. Make the famous test w/ the wooden pin ...
  • Lift the cake out of the baking tin & cut into 6 slices (or more ...). You can easily cut in half each slice to get 12 pieces.
Notes
Prep Time: It's the preparation & the chilling time for the dough.
You may store the cake on your kitchen counter (covered) for 2-3 days. Afterwards you may store it in your fridge.
Sorry - no experience w/ freezing.