Butter cake with sugar icing from the tray

Ingredients

Directions

1. 1

   Put the flour in a bowl and press a depression in the middle. Warm 150 ml milk lukewarm. Crumble yeast into the milk and stir until smooth. Put yeast milk and 50 g sugar into the flour bowl and mix with some flour from the rim. Cover the yeast mix with some flour from the bowl and let it rise in a warm place for about 15 minutes.

2. 2

   Melt 100 g butter and let it cool down lukewarm. Add 150 ml milk, egg, 50 g sugar, vanillin sugar, salt and melted butter and work into a smooth dough with the dough hooks of the hand mixer. Knead again with floured hands and leave to rise in the bowl covered in a warm place for about 30 minutes. Grease the oven pan (39 x 32 cm) and dust with flour. Press the dough evenly with floured hands onto the fat pan and let it rise for another 15-20 minutes. Press 100 g butter in flakes into the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. In the meantime, roast the almonds in a pan without fat until golden brown, remove. Sift icing sugar into a bowl. Mix lemon juice and icing sugar.

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. In the meantime, roast the almonds in a pan without fat until golden brown, remove. Sift icing sugar into a bowl. Mix lemon juice and icing sugar. Spread the icing on the hot cake and spread almonds on top. Let the cake cool down completely. Whipped cream tastes good with it

4. 4

   2 hours waiting time