1 tablespoon plus 125 grams of butter or margarine at room temperature
1/4 cup all-purpose flour
2 tablespoons plus 1 1/4 cups all-purpose flour
2 eggs
2 tablespoons milk
1 tablespoon active dry yeast
1/2 teaspoon salt
1/2 cup raspberry jelly or other flavor of your preference
1 tablespoon plus 125 grams of butter or margarine at room temperature
1/4 cup all-purpose flour
2 tablespoons plus 1 1/4 cups all-purpose flour
2 eggs
2 tablespoons milk
1 tablespoon active dry yeast
1/2 teaspoon salt
1/2 cup raspberry jelly or other flavor of your preference
Grease a round cake pan with a center hole, 18 cm in diameter, with 1 tablespoon of butter at room temperature
In a bowl, beat the remaining butter, flour, and 2 tablespoons of all-purpose flour
Add the eggs one at a time, beating well after each addition
Add the milk
Mix the remaining all-purpose flour, yeast, and salt
Add to the batter, beating always
Spread the jelly on the bottom of the cake pan and pour the batter over it
Cover with aluminum foil greased
Place in a large pot and add hot water enough to reach 3/4 of the height of the cake pan
Let boil, cover, reduce heat, and simmer for 1 hour
To unmold, pass a knife around and unmold
Serve warm
Serves 10 portions.
