Sourdough cake with walnut filling
Last Updated on
ingredients
yeast
200 ml warm milk 1/2 cube fresh yeast (al. packet of dried yeast) 1 KL granulated sugar 200 g plain flour
Cesto
400 g plain flour 100 g granulated sugar 3 pcs egg yolk 120 g butter melted
Filling
2 tbsp melted butter 200 g ground nuts 100 g granulated sugar 1 KL ground cinnamon
you still need
100 g butter for pouring butter for greasing the mould semolina for lining the mould
step
We always make this sourdough cake with nuts at Easter. It is not very sweet and is best as soon as it cools down.
1.
Sourdough: in warm milk, stir the yeast and a teaspoon of sugar. Then stir in the flour, cover and let stand in a warm place for about 45 minutes.
2.
Cesto: mix the flour with the sugar, make a well in the centre and put in the egg yolks, melted butter. Using your fingertips, make a little flour.
3.
Dump the flour on the work surface, add the sourdough starter and work out a smooth elastic dough, which you put in a bowl, cover and leave to rise for about an hour.
4.
Prepare the ingredients for the filling: nuts, butter, sugar and cinnamon. Also grease and line a bundt tin.
5.
Later roll out the dough into a thin sheet, brush with butter, sprinkle with sugar and cinnamon and finally roll it up (short side) into a roll.
6.
Twist the roll into a circle and place in a bundt tin. Prick with a skewer and pour melted butter over the top. Cover again and leave to proof for a further 30 minutes. Bake in an oven preheated to 170°C for about 45 minutes.
