🍰 Fluffy Yeast Nut Cake

Name: Fluffy Yeast Nut Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g flour; 0.5 cube fresh yeast (approx. 21 g); 175 ml milk; 100 g sugar; 2 eggs; 80 g soft butter; soft butter (for the pan); soft flour (for the pan); flour (for working); 40 g sliced almonds (for sprinkling); 250 g walnut kernels; 100 g dry bread; 250 ml milk; 50 g sugar; 40 g butter; 1 tsp cinnamon powder; 20 ml rum; 1 tbsp vanilla sugar; powdered sugar (for dusting)

685 kcal · 30 min · 4 servings

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Ingredients

400 g flour
0.5 cube fresh yeast (approx. 21 g)
175 ml milk
100 g sugar
2 eggs
80 g soft butter
soft butter (for the pan)
soft flour (for the pan)
flour (for working)
40 g sliced almonds (for sprinkling)
250 g walnut kernels
100 g dry bread
250 ml milk
50 g sugar
40 g butter
1 tsp cinnamon powder
20 ml rum
1 tbsp vanilla sugar
powdered sugar (for dusting)

Instructions

1. Sift the flour into a large bowl.
2. Make a small well in the center of the flour.
3. Mix the yeast with 2 to 3 tablespoons of lukewarm milk and 2 tablespoons of sugar until dissolved.
4. Pour the yeast mixture into the flour well.
5. Stir the mixture with a little flour to form a thick starter dough.
6. Cover the bowl and let the dough rise in a warm place for about 15 minutes.
7. Add the eggs, butter, remaining lukewarm milk, and remaining sugar to the bowl.
8. Knead everything into a medium-firm dough.
9. Let the dough rise covered for another 30 minutes.
10. Grind the walnuts and breadcrumbs very finely in a blender or food processor.
11. Bring the milk, sugar, and butter to a boil in a saucepan.
12. Remove the saucepan from the heat.
13. Stir the ground nuts, cinnamon, rum, and vanilla sugar into the hot milk.
14. Let the filling mixture cool down.
15. Preheat the oven to 180 degrees Celsius fan mode.
16. Grease a Bundt cake pan with butter.
17. Lightly dust the pan with flour.
18. Roll the dough out into a rectangle on a work surface.
19. Spread the cooled nut mixture evenly over the dough.
20. Leave about two centimeters of dough free at the short edges.
21. Roll the dough up tightly starting from the long side.
22. Roll the log in the almonds so it is coated on the outside.
23. Place the roll in a spiral into the prepared pan.
24. Let the cake rest in the pan for another 15 minutes.
25. Bake the cake in the oven for about 45 minutes.
26. Let the cake cool completely in the pan.
27. Carefully turn the cake out onto a plate.
28. Dust the cake with powdered sugar before serving.

Nutrition per serving

kcal: 685
Protein: 14 g · Fett/Fat: 28 g · Carbs: 88 g