German Cake by Osvaldo Gross (2021)
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About :
DOUGH: Ingredients: 250 g 0000 flour 100 cc milk 15 g pressed yeast 50 g butter 50 g sugar Fine salt 1 pinch 1 egg Zest of 1/2 lemon Optional: 50 g raisins + 50 g candied fruit TOPPING: 400 g double cream 60 g sugar ½ teaspoon ground cinnamon. Dough Sift the flour and sugar into a bowl in the shape of a crown. Place the warm milk and yeast in the well. Leave to rest for a few minutes until it foams. Beat the soft butter with the salt, egg and zest until creamy. Pour into the well with the flour. Mix the ingredients together by hand and form a soft dough. Optionally, add the raisins and candied fruit. Knead the dough on the counter for 5 to 10 minutes, until it becomes elastic and does not stick to your hands. Avoid adding extra flour. Cover and let rise in a warm place until it doubles in volume. Flatten the dough to deflate it. Place the dough in a 24 cm diameter mould (or 25 x 35 cm), greased and floured. Let rise again for 20 minutes. When placing the topping, make holes by sinking your fingers into the dough. The cream for the topping will sink into these holes. Topping Mix the ingredients and spread over the dough, filling the holes. Let rise for 10 minutes. Bake the German cake at 180 ° C for 30 to 35 minutes. PLUM SQUARES 300 g prunes or 1 kg fresh plums 200 g crematto 50 g sugar Lemon essence or rhum 1 tablespoon cornstarch or vanilla flan powder Granules: mix 150 g flour with 100 g butter and 120 g sugar. Optional 50 g chopped walnuts or almonds. (mix with your hands until you get a paste and then break into lumps and cool. Roll out the dough into a 25x35 cm mould. Leave to rise. Place the plums in halves and top with a mixture of crematto, sugar and essence. Cover with the lumps of dough. Bake at 180 C for 35 to 40 minutes.
Don't make it hard to pickle radish✔️ I can't eat this method these days because it's not available.
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