Butter and Berry Tray Bake

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Ingredients

200 ml	milk
30 g	yeast
500 g	flour
200 g	butter
2 medium	eggs
150 g	sugar and 2 tablespoons extra
	salt
1 pack(s)	vanilla sugar
100 ml	red wine, dry
1 tbsp	cornflour
200 g	mixed berries, frozen, thawed
75 g	almond flakes

Method

Preparation time: ca. 25 min / Cooking / Baking Time: ca. 30 min Resting time: ca. 2 min / Grade of difficulty: easy / Calories per portion: n/a

Heat the milk until lukewarm. Add the yeast and stir until dissolved. In a bowl combine the milk mixture with flour, 75g of the butter, eggs, 75g of the sugar, a pinch of salt and the vanilla sugar. Knead until the dough is smooth and pliable. Cover and allow to rise for 30 minutes.

Bring the wine with the 2 tablespoons of sugar to a boil. Mix together the cornflour and a tablespoon of water and stir the mixture into the wine. Simmer for 1-2 minutes. Remove from the heat and stir in the berries.

Roll out the dough to line a buttered deep baking tray. With your finger press little dents into the dough. Dice the remaining cold butter and fill the dents with the butter flakes. Top each butter flake with a teaspoonful of the berry mixture. Sprinkle with the remaining sugar and the almond flakes.

Allow the cake to rise for another 20 minutes at a warm place. Preheat the oven to 150°C. Bake for 25 minutes.

Allow to cool for an hour. Serve with whipped cream.