This cake as I tell you more low I had it in a magazine for some years now. This delicious, the bad thing was the amount of dough that comes out, that they could look a little at that, what an exaggeration for God, the picture of the cake is equal or almost equal to mine, where they open the rest of the dough? haha, luckily I managed as I could and there were a few rations
* For the dough:
- 725 g flour
- 50 g of baker's fresh yeast
- 300 ml of milk
- 2 eggs and 3 yolks
- 90 g of sugar
- 80 g of soft butter
- 1 pinch of salt
- Grated lemon
- 2 tablespoons of rum
* For filling:
- 4 tablespoons of quince jelly (I did not have and I put quince)
- Red and green candied cherries
- Colorful candied pumpkin
- Sugar glass
We started making the dough; dissolve the fresh yeast in 150 ml of warm milk and add 125 g of flour and knead. Add the eggs and the yolks and knead well again. Let it stand until bubbles appear on the surface.
In At that moment put all this dough in the bakery, add the sugar, 150 dl of milk, the soft butter, a pinch of salt, the lemon rind, the rum and the flour. Program the program that only kneads, in mine the number 7 and that lasts 15 minutes. We have to obtain a smooth and shiny mass. Take out the dough from the bucket, make a ball with it and leave it in a bowl greased with oil and covered with transparent film until it doubles its volume.
the dough in half, (for this cake I used a little less than half) and the smaller dough, stretch it with the rolling pin and make a rectangle with it. Sprinkle the quince jelly over the top (I'm a homemade quince, cut into thin slices), and the candied fruits cut into pieces, reserving some cherries for decoration.
Roll up the dough as if it were a gypsy arm and place it in a concave mold. Let it rise again for 20 minutes.
Preheat the oven to 180º.
Put the mold in the oven and leave it for about 40 minutes or until it is clean with a skewer. Take it out of the oven, let it temper for 5 minutes and unmold it in a rack, let it cool completely. Decorate it with reserved cherries and icing sugar.
Notes: this recipe was in an old magazine. I put the recipe as it is and I did so, but I left a lot of dough that I then made with it a braid and baked it in the same way.
For this cake with half the dough It would arrive and be left over. Otherwise no complications and many advantages, this great.