Altländer butter cake

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 4
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. 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. 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. 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. 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. 5

    Drink: a cup of fresh coffee

Nutrition Facts

KCAL
290 kcal
CARBS
26 g
FATS
18 g
PROTEINS
5 g