A cake recipe for all foodies:
Yeast base dough: Stir yeast well with milk, preferably by hand. Add all remaining ingredients, prepare into a yeast dough and rest in the refrigerator for ten minutes.
Butter plate: Meanwhile, soften the butter at room temperature and knead with the flour until smooth. Shape into a rectangular plate about 15 x 20 cm in size.
Take the yeast dough out of the refrigerator, remove about 150 g and set aside. Roll out the rest to a rectangle of about 30 x 40 cm evenly. Place the butter rectangle (it should have about the same firmness as the dough) in the middle of the yeast dough, brush the ends of the dough with a tiny bit of water and wrap the butter plate in it. It must be completely enveloped by the dough. Roll out in two directions, alternately from front to back and from left to right. Work with even pressure. By alternating directions, the layers will become uniformly thinner. Roll out to a size of 45 x 75 cm. Next, fold two-thirds of the dough together and the overhanging third from the opposite side over the top and repeat rolling out and cooling. Repeat this step twice and then roll out to a plate of 35 x 40 cm size. Care should be taken to roll alternately in different directions.
Marzipan dried fruit filling:: Mix all the ingredients of the marzipan f
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