Altländer butter cake

Name: Altländer butter cake
Cook time: 30 min
Total time: 30 min
Yield: 24
Ingredients: 500 g + some flour; 1/4 l Milk; 1 cube (42 g) fresh yeast; 2 TABLESPOONS + 50 g + 175 g sugar; 50 g + 50 g soft + 250 g cold butter; 1 egg (size M); 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp fat + flour; 200 g flaked almonds

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 24

500 g + some flour
1/4 l Milk
1 cube (42 g) fresh yeast
2 TABLESPOONS + 50 g + 175 g sugar
50 g + 50 g soft + 250 g cold butter
1 egg (size M)
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp fat + flour
200 g flaked almonds

Directions

1
Put 500 g flour in a bowl and press a depression in the middle. Warm milk and 2 tablespoons of sugar slightly. Crumble yeast into it and dissolve. Pour into the hollow and mix with some of the flour to make a pre-dough. Cover and leave to rise in a warm place for about 15 minutes
2
Add 50 g softened butter, egg, 50 g sugar, salt and lemon zest to the pre-dough and knead until smooth with the dough hooks of the hand mixer. Cover and leave to rise for 30-40 minutes
3
Grease the fat pan (approx. 32 x 39 cm) and dust with flour. Knead dough on a little flour, roll out on the fat pan. Cover and allow to rise for about 20 minutes.
4
Melt 50 g butter and spread on the dough. Dice 250 g cold butter and press it into the dough at intervals. Sprinkle with almonds and 175 g sugar. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes
5
Drink: a cup of fresh coffee