Ammerland strawberry butter cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix pudding powder with 2 tablespoons of sugar, stir with 100 ml milk until smooth. Bring 400 ml of milk to the boil, remove from heat and stir in the custard powder. Let simmer for about 1 minute while stirring. Pour into a bowl and cover directly on the surface with foil.

2. 2

   Let it cool down.

3. 3

   Pour the flour into a bowl and press a depression into it. Warm 250 ml milk lukewarm. Crumble yeast into the hollow, add 25 g sugar and milk and mix with some flour from the rim to a thick paste.

4. 4

   Cover the pre-dough and let it rise in a warm place for about 15 minutes. Put 125 g soft butter, 50 g sugar, eggs and salt on the rim of the bowl. Knead to a smooth dough with the dough hooks of the hand mixer.

5. 5

   Cover the dough and let it rise again for about 1 hour. (Volume must double.).

6. 6

   Wash, clean and halve or quarter the strawberries. Put the dough on a greased fat pan of the oven (36 x 41 cm). Press to a flat base with floured hands. Cover and leave to rise again for about 15 minutes.

7. 7

   Press 125 g butter in pieces into the dough. Stir the pudding until smooth and spread it in patches on the dough. Spread strawberries on top. Sprinkle with flaked almonds and 100 g sugar. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

8. 8

   manufacturer) Bake for 30-40 minutes. Let it cool down on a cake rack and cut it into pieces. Serve with whipped cream and strawberry sauce.

Nutrition Facts

KCAL
250 kcal

CARBS
29 g

FATS
13 g

PROTEINS
5 g