Princess cake tastes lovely and extra good with fresh berries. You can vary with other berries as well as you like, e.g. currants and blackcurrants.
1/2 pk yeast
50 g butter
2.5 dl milk
2 teaspoons malt cardamom
6 dl wheat flour
½ ts salt
2 dl blueberries
2 dl raspberries
2 dl vanilla cream
1 egg
melisglasur
blueberry
raspberry
Make vanilla cream yourself or buy ready-made.
Melt butter, add milk and heat to 37 degrees. Knead together flour, yeast, cardamom, salt and the milk mixture.
Cover the dough with plastic and let it rise to double size, in a warm place. Grease a large cake tin. Roll out 1/3 of the dough to a round bottom and place it in the cake tin. Roll the rest of the dough into a rectangle of approx. 30 x 40 cm. Spread on the vanilla cream and sprinkle over berries. Roll up the loaf and cut into 3 cm thick slices. Place the slices on top of the vanilla cream in the cake tin with the cut surface up. Cover with cloth and leave to rise for at least 45 minutes. to 1 hour. Brush the cake with egg, and bake it on the bottom rack at 180 degrees for 40 - 50 minutes. Watch during the frying so that it does not get too dark. Tires ev. with baking paper. Cool the cake on a rack. Decorate the cake with icing and fresh berries.
