Gluten-free sourdough fruit cake with sprinkles

1. Prepare yeast from half warm water/milk (100 ml), 20 g of sugar and yeast.
2. Put 200 g of Bakery mix , the remaining sugar (30 g), 1 egg, the rest of the water/milk (150 ml), melted butter and prepared yeast into a bowl. Mix everything together thoroughly. Add the rest (100g) of Bakery mix and mix preferably with an electric mixer or by hand for about 3 minutes. Cover the dough with cling film and let it rise in a warm place for 30 minutes so that it doubles in volume.
3. Roll it out on a work surface sprinkled with Bakery mix and place it on a greased tray, let it rise for another 10 minutes. Arrange the fruit to taste and sprinkle with sprinkles. Bake until golden.