Layered cake Krantz

Submitted by enr on 20 Nov 2010
# For the dough:
500-600 g flour
150 g sugar
150 g of milk
100 g butter
20 g yeast
8 g salt
3 eggs
2 vanilla
1 lemon essence
1/2 orange essence
lemon peel
# For the filling:
150 g crushed walnuts
135 g raisins
125 g dried fruit (cut)
50 g butter
3 tbsp sugar
2 tbsp cinnamon
# To decorate:
1 yolks
coarse sugar for sprinkling
lemon peel
Layered cake Krantz
Photo added on
Photo author
Involved soft, elastic dough and leave for 1-2 hours in a warm place to rise. Roll out on a rectangular piece of 1 cm thick and is coated with the butter. Top put products filling. Wound on a roll and cut into pieces 1-2 cm thick. The pieces are arranged in a covered pan with parchment, slightly overlap each other. Leave covered to rise further 30-40 minutes to warm. Spread top with beaten egg yolk with a little milk. Sprinkle with plenty of sugar and lemon peel. Bake at 180 C for 40 minutes.
2 users
20 Nov 2010


I suppose it would be very fragrant cake.Put in favorites.

eeee super immediately getting into the dough can not resist. I only nuts but will try it without them

I did not make it. I hope to be successful. Insole upload photos if you do.

It was very tasty and aromatic. I made minor changes do not put orange juice and cinnamon because I think zest and vanilla seemed to me sufficient as flavor. Namazoh dough with chocolate. Thanks for the recipe became great.

Insole, very appetizing photos! Soon I have to do.

And I forgot to say that I was a little flour. Perhaps eggs were larger and more added about 150 grams. Milk is in ml. not right, the liquid is

Mmmm, looks very tasty :) Wonderful idea, Emmy, and photos and views of the insole makes me to try it soon;)

Incidentally liquid chocolate not you ran?

I think that the jam will be delicious.

I put about 2 tablespoons of chocolate and not leak but if you overdo the amount may be leak. Next time I plan to try with hip jam.

Yes, I thought of ground walnuts, mixed in marmalad- mmmmmm, reminds me of bakery products :)

-loving, great beauty-not dare to reznesh. And I want to do, but tell me the size of the pan often not hit s size make blunders.

Hello, I made it in the baking pan 25 cm.

Wow temptations no end :)

taste is, it's a cake with different shape and stuffing or bakery products, congratulations on the idea of ​​different pregotovlenie. Can be added to the stuffing and delight.

Hello, I made a cake for Easter, but first I was a little flour and the second was so hard after baking that is quite unpleasant to eat. Where is my sin? Could the reason be in the oven, bake stove Diplomat.

Well, since you decided that your meal is less obviously increased dose, right? And received an average firm or even hard dough, which is much more concise than the soft. After firing natural and solid. 150 ml milk + 3 eggs are ideal for 600 g of flour, I can not understand why you will come out a little ... I make a soft dough with 1 kg of flour and 500 ml of liquid, it is ideal.

No, first I put 500 g of flour, and then increased to 600 g as in the recipe, the dough was very soft, puffed well, obviously something wrong with baking am :(

In that case I have no explanation ... Pay attention to your oven - bake each other. I do not know this stove Doplomat you mention, what and how bake, but generally true that if the stove has a fan should be set to 20 degrees less than is set in the recipe, and some even 30.

It was very flavorful - not just as a cake, because maybe I did not izmesih properly, but it is great. If it becomes more fluffy and the so. Called. Thread (which I almost never fail to bring) will be even better. Will try it again a must!