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Strawberry and rhubarb zopf cake
45 m active | 3 h total
Nutrition facts per serving:
  • Energy in kcal about 311
  • Fat about 7g
  • Carbohydrates about 54g
  • Protein about 7g
This is needed
This is needed for 12 pieces
Yeast dough
  • 480 g zopf flour
  • 20 g sugar
  • 1 tsp salt
  • 3 dl milk
  • 1 parcel dry yeast (7 g)
  • 60 g butter, soft
  • 150 g strawberries, cut into pieces
  • 2 tbsp water
  • 150 g rhubarb, cut into pieces
  • 20 g Maizena cornflour
  • 3 parcels bourbon vanilla sugar
  • 125 g strawberry & rhubarb jam
  • 150 g icing sugar
  • 1 tbsp lemon juice
  • 4 tbsp flaked almonds
  • 1 loaf tin (approx. 30 cm), lined with baking paper
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt, sugar and yeast in a bowl. Add the milk and butter, mix, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Place the rhubarb, strawberries and vanilla sugar in a pan, cover and cook for approx. 10 mins. until soft. Puree the fruit until smooth, return to the pan. Stir the cornflour into the water, add to the fruit puree, boil fast for approx. 3 mins. while stirring. Stir in the jam, leave the filling to cool.
To shape
On a lightly floured surface, roll out the dough to make a square (approx. 27 x 27 cm). Set aside 2 tbsp of filling, spread the remainder of the filling over the dough, leaving a border of approx. 2.5 cm all the way around. Tightly roll up the dough. Cut the roll in half lengthwise, braid the strands with the cut sides facing up, place in the prepared loaf tin.
To bake
Approx. 45 mins. in an oven preheated to 180°C (convection). Cover the cake with foil after approx. 30 mins. Remove, allow to cool slightly.
Combine the reserved filling with icing sugar and lemon juice. Remove the cake from the tin, brush with the icing, sprinkle the almond slivers on top and leave to cool on a rack.