A simple but delicious cake recipe:
Sift flour into a suitable bowl, press a bulge in the center and crumble the yeast into it. Stir with 100 ml of milk, sugar and a little bit of flour to a steam. Cover and leave in a warm place for 20 minutes.
Then add the rest of the flour and salt and knead to a smooth dough. Rinse raisins and currants in a sieve under running water, drain very well and dry. Peel apples, cut into quarters and remove core. Finely dice the flesh and fold into the dough with the raisins, currants and candied lemon peel. Dust with flour and let rise repeatedly for about 2 hours with the lid closed. Meanwhile, for the sauce, defrost the raspberries, then strain through a fine sieve.
Bring sugar with red wine and lemon zest to a boil, add the raspberry puree and make 3-4 min.
Remove the lemon peel and cool. Heat oil in a deep fryer or high saucepan to 160 °C. Using a teaspoon, cut small balls from the dough, slide into the fryer and finish baking for 4-5 min.
Then drain well, sprinkle with powdered sugar and serve with raspberry sauce.
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