- 5 medium egg yolks
- 1 cup golden caster sugar
- 330 ml milk
- 100g unsalted butter
- 500g plain flour
- 70g fresh yeast or 3 tbs active dry yeast
- 1 packet of vanilla sugar – optional
- 150g raisins or other dried fruits (I used cranberries)
- ½ tsp sea salt
- two mixing bowls (small and big)
- saucepan to melt butter
- two 11×22 cm (4.5 x 8.5 in) non-stick loaf tins (greased with butter or oil)
- wooden skewer
- Rehydrate the raisins if they are very dry, drain and leave aside.
- In a large mixing bowl combine yeast with some of the milk, sugar and flour, leave aside until it will dissolve and start growing.
- In meantime melt the butter and leave aside to cool down a little bit.
- In a small mixing bowl combine egg yolks with sugar and whisk until well combined.
- Add the egg yolk mixture to the bowl with yeast, stir in flour, butter, vanilla sugar, raisins or cranberries, salt and the rest of the milk and stir for a while to make sure it is mixed well.
- Transfer the dough to greased tins, cover with kitchen towel and leave in a warm, quiet place to grow for about 30 minutes.
- Bake in the over preheated to 150°C (302°F) for about 35-55 minutes until golden brown, moist but not sticky inside, use skewer to check.
Makes 2 small loafs of cake.
This is my mom’s recipe that accompanied me through my entire childhood. My sister Jola and I we used to jump in the kitchen for the cake not to grow because we liked it better that way.