Mess
2 cups of wheat flour
11/4 cup of baking powder
1 cup of milk
1/2 cup of butter
2 tablespoons of marmalade
4 teaspoons of active dry yeast
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
1/2 teaspoon of ground nutmeg
2 eggs
Cake topping
2 cups of confectioner's sugar, sifted
4 tablespoons of butter, softened
2 tablespoons of milk
1 tablespoon of lemon juice
1 teaspoon of grated lemon zest
Accessory
A 20x30 cm baking sheet
Mess
2 cups of wheat flour
11/4 cup of baking powder
1 cup of milk
1/2 cup of butter
2 tablespoons of marmalade
4 teaspoons of active dry yeast
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
1/2 teaspoon of ground nutmeg
2 eggs
Cake topping
2 cups of confectioner's sugar, sifted
4 tablespoons of butter, softened
2 tablespoons of milk
1 tablespoon of lemon juice
1 teaspoon of grated lemon zest
Accessory
A 20x30 cm baking sheet
Mess
Preheat the oven to medium temperature
Grease and flour a 20x30 cm baking sheet
Mix the flour with the yeast
In a mixer, beat the butter, adding the sugar gradually
Add the eggs, one at a time, beating continuously
Mix the milk with the vanilla extract
Alternate adding the egg mixture and the flour to the mixer, beating constantly. Reserve
Remove a third of the dough, place it in a bowl and add the marmalade, nutmeg, and cinnamon
Mix well
Place spoonfuls of this mixture and the reserved dough, alternatingly, on the baking sheet
Bake for about 40 minutes
Unmold when cool and let it cool completely
Cake topping
Beat the butter
Add the milk, lemon zest, and lemon juice
Mix well
Add the confectioner's sugar and beat until creamy
Spread over the cake
Cut into 5x6 cm pieces and serve.
