Preparation
Preparation:
Place the flour in a bowl and stir in the yeast and add 1 tbsp of sugar.
Add 50ml of warm milk and gently mix with the yeast.
Let it stand for 15 minutes.
Melt 200g of butter with the milk, allow to cool slightly.
Chop the pecans and almonds coarsely, mix with fruit mix and sultanas.
Add 75g of sugar, vanilla essence, salt, egg and butter mixture to the flour and knead everything smoothly.
Add nut-fruit mixture and briefly knead.
Cover the pastry in a warm place for about 1 hour.
Cover the base and rim of a baking tray with baking paper (20 x 30 cm).
Roll the pastry into a rectangle shape, place in the baking tray and allow to sit for a further 30 minutes.
Bake for 15-20 min in a pre-heated oven at 200°c.
Remove and allow to cool briefly.
Melt the remaining butter, spread over the top of the cake and sprinkle with sugar.
Allow time to cool down.
Cut into roughly 20 diamonds and sprinkle with powdered sugar.
TIP:
Best served warm and straight after baking