How to bake…


my childhood cake. I read many similar recipes which never really reach this one.

The secret is starter dough. When baking with yeast that is the key to success. Just put a 40g cube of fresh yeast or one 11g bag of dehydrated yeast in a bowl. Add some flour, a tablespoon of sugar and milk. Make it a “smooth doughy” constancy. Leave that to rise (it’s ready for use if you can see the air inside) and prepare the rest of the dough.


Put together (I use a kitchen robot) 500g flour, pinch of salt, 250g melted (cooled off) butter, 5 to 10 tablespoons of sugar (depending on taste and feelings about sugar consumption…I mostly use half the amount indicated in recipes), 3 eggs and 3 tablespoons of oil (neutral in taste, not olive oil…).

Finally 1/4l of milk that you might want to add step by step since the dough might need a little less or e little more.

Let the kitchen robot do it’s job and the add the starter dough that should have risen. It should be well integrated into the dough but don’t stir to much since that might keep the dough from rising nicely.

Let the dough sit & rise for half an hour or more. If you leave it too long you can not use it anymore, the yeast will have lost all it’s fermenting power.Image.

You will need quiet a lot of flour to make a nice non sticking mass of dough that you roll out 5mm high, add sugar, cinnamon, and raisins (again as much as you like). Cut stripes, roll them & put them in your baking dish closely together.


If you have time let this sit and rise again for half an hour if not pop it in the oven at 190°C for 25 to 35 minutes.

Use a cake tester to see if the inside is baked or still sticking to the tester. Clean cake tester = cake done!

You can cover it with sugar icing, which also keeps it from getting dry if it will be around for a few days, which I’m certain it will not:)




7 thoughts on “Cake

  1. Oh, I love this cake! I want to try this recipe, and I have a question about. What kind of oven do you use? I have a convection oven. Should I set this oven on 190 ° C? Or should I choose a lower temperature?

    • I never baked in a convection oven. I use a traditional IKEA (seriously;)) oven. Try with a lower heat. If it takes ages to rise in and take color you can always turn the heat up! Let me know how it went…

  2. Pingback: made in Lautern – Rosinenschnecken | fotodesignlumini

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