Juicy butter cake

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 24
  • 300 ml Milk
  • 225 g Butter
  • 1 cube (42 g) Yeast
  • 500 g Flour
  • 1 pinch Salt
  • 175 g Sugar
  • 1 package Vanillin sugar
  • 1 egg (size M)
  • 100 g flaked almonds
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease

Directions

  1. 1

    Warm milk in a pot lukewarm. Melt 100 g butter at low heat and let it cool down lukewarm. Crumble yeast into the lukewarm milk and stir with a whisk until the yeast has dissolved. Put flour, salt, 100 g sugar, vanillin sugar, egg and melted butter into a mixing bowl, pour yeast milk over it, knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Then knead again with floured hands on the work surface. Put it on a greased grease pan of the oven and roll it out evenly.

  2. 2

    Leave in a warm place for another 30 minutes. Cut 125 g cold butter into small cubes and press them evenly into the yeast cake. Sprinkle with flaked almonds and 75 g sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Take out of the oven and let cool down a little. Tastes best fresh. Tastes best with whipped cream and cinnamon

  3. 3

    1 hour waiting time

Nutrition Facts

KCAL
210 kcal
CARBS
23 g
FATS
11 g
PROTEINS
4 g