INGREDIENTS

INSTRUCTIONS

FOR THE CAKE DOUGH:  cream the yeast with 1 tsp of the sugar and 5  tbs
of the milk. Sieve 2/3 of the flour into a large mixing bowl,  make a
well in the center and pour in the yeast; cover with 1/4 in  (1/2 cm)
layer of flour. Distribute the sugar, flavoring, and melted  lukewarm
fat on the flour around the well; take care that they do NOT  come in
contact with the yeast. As soon as the yeast shows large  cracks, begin
to stir all the ingredients together, starting from the  middle, and
gradually adding the rest of the milk. Beat the dough  with a strong
wooden spoon until it shows bubbles.  Knead in the rest  of the flour;
if the dough should be sticky add a little more flour,  but not too
much the dough should remain soft. Leave in a warm place  until the
dough has doubled in size. Knead thoroughly again and roll  out on a
greased baking sheet. Place a folded piece of greaseproof  paper
against the dough at the open end of the baking sheet. FOR THE
TOPPING:  Either flake the fat evenly over the cake or melt it and
brush it over.  Mix the sugar with the vanillin sugar and nuts and
sprinkle evenly over the cake. Leave in a warm place until the cake
has doubled in size and then bake. OVEN: preheat for 5 minutes at  very
hot, bake at moderately hot. BAKING TIME: about 15 minutes  from Dr.
Oetker German home baking Typos by Molli  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 438
Calories From Fat: 123
Total Fat: 14.1g
Cholesterol: 14.4mg
Sodium: 79.3mg
Potassium: 141.6mg
Carbohydrates: 69.4g
Fiber: 3.1g
Sugar: 18.7g
Protein: 9.1g