Ingredients for one cake
- 1 pack
- vanilla sugar
- 1 pack
- dry active yeast
- 1 pinch
- raspberry jam
- icing sugar
Mix flour, sugar, vanilla sugar, yeast and half a teaspoon of salt.
Melt the butter in a pot at low heat. Add the milk and warm it up briefly (do not boil).
Add butter-milk mixture with eggs to the flour mixture and mix with the dough hook.
Leave the yeast dough to rise for about an hour in a warm place until the dough doubles. Then knead it again on a floured surface and roll it out.
Spread the dough with jam and cut small squares (approx. 8 x 11 cm).
Put the mould upright and place the squares in the mould. Then let it stand for another 30 minutes.
Spread 2 tablespoons of butter in flakes on the cake and bake the cake at 180° C top / bottom heat for approx. 30 - 40 minutes. Then let it cool down for about 10 minutes.
Mix the icing sugar with one or two tablespoons of water and spread the icing on the cake. Then decorate with fresh raspberries and serve.