A cake recipe for all foodies:
Dusty cakes belong in the sandbox, not on the breakfast table – the curd makes this dough moist and fluffy 1. Boil 3 eggs until hard, quench and cool. Mix curd, 9 tbsp buttermilk, oil, sugar, vanillin sugar, lemon zest and salt with the whisk of a hand mixer.
2. combine flour and baking powder, fold in about one-third. Knead in remaining flour with dough hooks of hand mixer, then knead briefly with hands.
Take a piece of dough (the size of an apricot). Divide the rest of the dough into thirds, roll each into 40-45 cm long strands and place them together. Press together at one end and braid into a plait (s.
right). Press end together and fold over.
Press eggs into braid, spacing them apart. Roll remaining dough on a small bit of flour into 2 thin strands and shape into a bow. Separate 1 tbsp. Brush loop with egg white, flatten onto braid. Place braid on a baking sheet lined with parchment paper. Bake in hot oven (electric oven: 200 °C /circulating air: 175 °C /gas mark 3), 2nd rack from the bottom, for 15-20 minutes.
Turn down heat (electric oven: 175 °C /circulating air: 150 °C /gas:
Speed 2). Stir egg yolk and 1 tbsp. buttermilk. Brush the plait with the mixture and sprinkle with almond kernels. Bake for 10-15 minutes. Cool. Dust with powdered sugar. Serve with butter and strawberry jam.