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