Wrap Cake

A cake recipe for all foodies:

From the yeast dough ingredients such as milk, flour, yeast, sugar, egg ect. Prepare a yeast dough, knead well until it has a smooth consistency and easily separates from the bowl. Shape into a ball, brush with a little oil and let rise at a comfortable roasting temperature with the lid closed until doubled in volume, then roll out on a lightly floured baking board into a sheet-sized rectangle.

Brush rectangle with melted butter, spoon jam on top and spread evenly, leaving an edge, sprinkle with nuts.

Roll up rectangle starting from the long side. When the dough was the right consistency and the board was nicely floured, it should come off the baking board easily, being careful not to let anything spill out of the ends of the roll. Slide the roll into a greased and floured wreath/bundle pan.

Let the cake rise repeatedly for 20 min. Brush with egg wash made from egg yolk and milk or whipped cream, sprinkle with coarse sugar.

Bake in a heated oven at 200 °C for about 35-45 minutes.

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