A simple but delicious cake recipe:
Yeast dough: let the yeast melt in the lukewarm milk, add sugar and a little flour and stir everything together well with a whisk. Put the rest of the flour in a suitable bowl, make a bulge, pour the dampfl into it and let it rest covered until it has doubled in size.
Then add two egg yolks and gradually the butter, knead everything together well and rest again. Roll out the dough (a little wider for the edge) and place it in a buttered baking pan with a diameter of 28 cm. Pull up the edge, straighten it and prick the dough with a fork.
Rhubarb mixture: cook pudding according to package directions. Put the sugar, eggs, layered cheese and pudding in a large enough bowl and mix until smooth. Peel the rhubarb, cut into cubes about 2 cm, pour off the liquid and fold in the rhubarb cubes. Tip: Cut and sugar the rhubarb already on the steamer, then the cake will not be so watered down.
Pour the rhubarb mixture into the baking pan and let the cake rest for a while. Bake everything together in the oven at a heat of about 195 °C for about 35 minutes (the heat and baking time are approximate values and depend on the oven). Spread the rhubarb cake with hot apricot jam.
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