Cream Cake with Raisins

Try this delicious cake recipe:

1. Slightly heat 250 ml milk with 30 g sugar. Crumble in the yeast and stir with a whisk. Stir through the yeast milk and 150 g flour with a wooden spoon and let rise for 15 min with the lid closed.

Slit the vanilla pods and scrape them out. Bring the remaining milk to the boil with half of the vanilla pulp and 150 g sugar. Mix the cornflour with 6 tbsp of water, add to the milk and cook on a low heat, stirring for 2 minutes. Remove from the heat and let it cool a little.

Mix the dampfl with the remaining flour, 1 pinch of salt and the oil with the dough hook of the mixer (or in a food processor) until well blended. Form into a ball and let rise for 25 minutes with the lid closed.

Mix the lemon zest, egg yolks, eggs and 500 g of crème fraîche with the vanilla milk.

Knead the dough well and roll it out: it should be 2 cm bigger on each side than the tray. Spread the tray with parchment paper and place the dough on it, leaving a border of 1-2 cm all around. Spread the raisins evenly on it and let rise repeatedly with the lid closed for 10 minutes.

Spread the crème fraîche-egg mixture evenly on top and smooth it down. Bake in the heated oven at 200 °C (gas 3, convection oven not recommended) for 25 min. on the lowest rack.

Mix the remaining crème fraîche with the remaining sugar and vanilla pulp.

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