Clemetine cake from the tray

For 24 pieces
  • 250 ml + 1 tbsp milk
  • 155 g Butter
  • 1 cube (42 g) yeast
  • 450 g flour
  • 150 g Sugar
  • 1 Egg (size M)
  • 1 packet Vanillin -Sugar
  • 1 EL liquid honey
  • 100 g Almond flakes
  • 5–6 Clementines
  • flour
  • fat
45 minutes
easy
1.
Melt 80 g butter, pour in 250 ml milk and warm up to lukewarm. Mix 50 ml milk mix and yeast until smooth. Knead the flour, 75 g sugar, egg, vanilla sugar and milk-yeast mix in a bowl with the dough hook of the hand mixer to form a smooth dough. Cover and let the dough rise in a warm place for about 45 minutes
2.
Knead the dough again on a floured work surface and place in the greased drip pan of the oven (approx. 32 x 39 cm) roll out evenly. Cover and let rise for another 30 minutes
3.
75 g butter, honey and 75 gBring the sugar to the boil and remove from the stove. First stir in the almonds, then 1 tbsp milk and let cool. Peel the clementines and cut into approx. 6 slices each
4.
First cover the cake with clementine slices, then drizzle with the almond mixture. Bake on the middle shelf in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes until golden brown
5.
Remove the cake , let cool a little and cut into 24 pieces. Cake tastes very good even lukewarm
6.
Waiting time approx. 1 1/2 hours
1 piece approx.:
  • 180 kcal
  • 750 kJ
  • 4 g protein
  • 9 g fat
  • 23 g carbohydrates

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