Ingredients:
1kg flour
250g Butter or baking fat
150g sugar
2 small bags vanilla sugar
1/4 litre lukewarm milk
2 or 3 smaller cubes of fresh baking yeast.
1/2 tea spoon of salt
2 eggs.
Yeast dough preparation:
add all the given ingredients and mix them all together, if you don’t have a dough mixer, take a big bowl and use your hands to knead it all to a uniform consistency!
You might want to use a bit of lukewarm milk if the dough seems to tough and dry despite mixing. Be careful though, if you must add some, add very very little, like a 2 tablespoons at a time.
knead knead knead knead knead knead knead – it is actually fun :D think you are kneading somebody nice :D
After the dough is nicely done, leave it in a warm place for 45 minutes.
Then:
take 200g of raisins and 250g almonds. First of all you should take it all the previous day and break the almonds into smaller pieces. Then add 12 teaspoons of rum and let it soak.
Stir it into the dough and let it lie for the next 45 minutes.
Cut the dough into 2 parts. Take each part and beat one side over the other, rolling one end slightly under. Leave it to grow for further 30 minutes on a baking paper covered baking plate. Preheat the oven and bake the cake for 40-50 minutes at 175 degrees C.
When ready, cover it a few times with hot butter and powdered sugar. Cool and pack in aluminium foil and let it mature over 2 weeks.
