A great cake recipe for any occasion:
(*) For a loaf pan of 30 cm length you soak the currants in lukewarm water for about 30 min. Pour the flour into the large baking bowl of your food processor and dig a small well in it by hand.
Crumble the fresh yeast into it, sprinkle a little sugar over it, pour the room-warm milk on it, and cover everything together with a little flour, and the baking bowl with a towel. After about 10 minutes you will see that the flour has risen above the cavity and cracked, like a volcano about to erupt. Later, the yeast has started to work and you can start kneading, but only if in the meantime you have previously peeled, washed and grated the potatoes. Later, you still need to squeeze the potato mass in a kitchen towel as tight and dry as possible. Now add the potato mass to the dampfl, knead the machine and form meanwhile its the sugar, the eggs as well as the salt – in this order – to it, at the end the squeezed currants. After about 5 minutes, a compact dough should have formed, but not as firm as the normal yeast cake but rather a little stickier and smoother.
Now let it rise in the baking bowl under a towel until it has doubled in size. This usually takes about 45 min. In the time you butter the loaf pan extensively and sprinkle it evenly.