Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yeast dough
Filling
Icing
Utensils
1 loaf tin (approx. 30 cm), lined with baking paper
How it's done
Yeast dough
Mix the flour, salt, sugar and yeast in a bowl. Add the milk and butter, mix, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Filling
Place the rhubarb, strawberries and vanilla sugar in a pan, cover and cook for approx. 10 mins. until soft. Puree the fruit until smooth, return to the pan. Stir the cornflour into the water, add to the fruit puree, boil fast for approx. 3 mins. while stirring. Stir in the jam, leave the filling to cool.
To shape
On a lightly floured surface, roll out the dough to make a square (approx. 27 x 27 cm). Set aside 2 tbsp of filling, spread the remainder of the filling over the dough, leaving a border of approx. 2.5 cm all the way around. Tightly roll up the dough. Cut the roll in half lengthwise, braid the strands with the cut sides facing up, place in the prepared loaf tin.
To bake
Approx. 45 mins. in an oven preheated to 180°C (convection). Cover the cake with foil after approx. 30 mins. Remove, allow to cool slightly.
Icing
Combine the reserved filling with icing sugar and lemon juice. Remove the cake from the tin, brush with the icing, sprinkle the almond slivers on top and leave to cool on a rack.
| Prepare: | Prepare the filling and the dough the day before, cover and chill the filling and the dough immediately after kneading. |
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