A cake recipe for all foodies:
Sift flour into a pastry bowl. Make an indentation in the center, add the yeast and sprinkle with 1 tsp sugar. Pour half of the lukewarm milk into the yeast. Stir with a fork and a little flour to a thick steam. Dust the surface of the pre-dough with flour. Cover the baking dish with a dishcloth and keep warm.
As soon as the flour sprinkled on top shows cracks, add remaining salt, sugar, milk, lemon zest and egg to the flour rim form and stir in well with a mixing spoon. Then beat the dough heartily until it bubbles and separates from the side of the bowl. Dust the dough in the baking bowl with flour, cover with a dishcloth and leave in a warm place until it has doubled in volume.
Roll out the dough thinly and spread with softened butter. Fold lengthwise and diagonally and roll out once more. Repeat this process three times. Later, roll out the dough to a thin sheet (30 x 40 cm).
For the filling, mix the ingredients well, stir with rum and whipped cream to a spreadable amount and spread evenly on the dough sheet. Roll up dough and place on a greased baking sheet.
Cut the roll lengthwise starting at the center and twist the two resulting strands together with the cut sides facing up. Turn the tray over to the other side and also cut the other side from the
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