Fruity butter cake

  • 1/4 l Milk
  • 1 cube (42 g) yeast
  • 75 g Butter or Margarine
  • 500 g flour
  • 100 g Sugar
  • 1 Egg (size M)
  • 1 Can (s) (425 ml; Section weight 250 g) peach halves
  • 1 jar (s) (446 ml;Section weight 280 g) Pineapple grated
  • 200 g Butter or margarine
  • 200 g almond sticks
  • 200 g Sugar
  • 4 EL milk
  • 4 EL Cranberries (from the glass)
  • fat
45 minutes
easy
1.
For the dough, warm the milk to lukewarm. Dissolve the yeast in it. Melt fat. Flour and sugar in oneMix the mixing bowl. Add the yeast milk, fat and egg. Knead into a smooth dough with the dough hook of the hand mixer and let rise in a warm place for about 20 minutes.
2.
In the meantime, drain the peaches for the topping and cut them into quarters. Drain the pineapple too. Heat the fat in a saucepan. Add the almond sticks, sugar and milk. Simmer over a low heat for about 3 minutes.
3.
Let cool down a little and stir in pineapple. Roll out the dough on a greased baking sheet. Cover with peaches and let rise for another 20 minutes. Spread the almond topping on it. Place the cranberries on top as blobs.
4.
Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 20 minutes. Makes about 20 pieces.
1 portion approx:
  • 380 kcal
  • 1590 kJ
  • 7 g protein
  • 18 g fat
  • 48 g carbohydrates

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