I am very fond of yeast baking and this princess cake with pistachio is probably one of my favorites.
3.5 dl milk
25 g yeast
90 g sugar
3 teaspoons cardamom
650 g wheat flour
125 g butter, room temperature in small pieces
1 beaten egg for brushing
Heat the milk to finger temperature (37 degrees). Knead together all the ingredients for the dough. Run the dough at medium speed until it is smooth and releases the bowl, 10-15 minutes. Cover the bowl with plastic wrap and let it rise to double size at room temperature.
150 g pistachios
100 g sugar
100 g butter
Chop the pistachio kernels into fine flour in a fast mixer and stir them together with the sugar and butter.
Pour the dough onto a lightly floured kitchen counter and work it well together. Roll the dough into a thick sausage and roll it out into a rectangle, 50 x 25 cm. Spread the nut mixture evenly over the ladle. Roll the loaf together like a roll cake and divide it into about 15 equal pieces.
Dress a round cake tin, 26-28 cm in diameter, with baking paper. Place the spinners next to each other in the mold. There should be some air between the spins so that they grow together during raising (if you do not get room for all the spins in the form, you can fry a couple next to it). Cover with plastic wrap and leave to rise for approx. 1 hour.
Brush with beaten egg and bake the cake on the second lowest rack at 180 degrees for approx. 45 minutes. Cool the cake in the mold.
200 g natural cream cheese
1.5 dl melissa
The juice of 1 lime
Whip together cream cheese and powdered sugar, add lime juice and whisk until the icing is slightly fluffy.
Top the cooled cake with the icing.