Broedel Menado

Broedel Menado – A classic mix between bread and cake turn out to be a fabulous cake ever.

This Dutch influenced Sri Lanka cake with a milky yeasty fragrance with a soft but not so crumbly is really amazing!

This was my first try to bake the cake and it was not complicated at all. Thank you my dear @lidiatanod for the recipe you gave me and the tips how to bake it!

This cake is perfect for your afternoon or evening tea/coffee !
Recipe I got it from my dear friend Lidia Tanod

I N G R E D I E N T S

  • 8 egg yolks (room temp)
  • 200gr sugar
  • 400gr flour
  • 50gr full cream milk powder
  • 250gr melt margarine or butter
  • 1 pack of instant yeast
  • 300ml of liquid milk (room temp)
  • a little raisins and walnuts for topping

H O W T O P R E P A R E

  • In a bowl, mix the flour, yeast, milk powder and half the sugar.
  • Stir well. Pour the liquid milk little by little while stirring with a wooden spoon until well blended, cover with cling wrap. Put aside and let it rise for 20-30 minutes until fluffy.
  • In another bowl, beat the eggs and remaining sugar until just combined
  • Mix with the flour mixture that has risen earlier.
  • Stir with a wooden spoon or hands until smooth. Add margarine, mix well.
  • Pour into a cake pan that has been greased with margarine and sprinkled with flour.
  • Cover with a clean cloth and let rise until double in size (I needed 1 hour  for the batter to rise, but it depends on the temperature and humidity)
  • Bake at 350F or 180C for 45 minutes until golden brown.
  • Use a skewer inserted into the middle of the cake comes out clean and served

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