Butter cake
easy
90 mins
90 mins
Ingredients
- 250 g Butter
- 500 g Flour
- 11/2 parcel Dry baker's yeast
- 175 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1/4 l Buttermilk
- 1 egg (size M)
- 100 g Almonds with skin
- 7-10 Tbsp Grease
Directions
- 1
Melt 100 g butter in a pot and let it cool down. Put flour and yeast into a mixing bowl and mix. Add 100 g sugar, vanillin sugar, salt, lemon zest, buttermilk, egg and liquid butter and knead with the dough hooks of the hand mixer for 3-5 minutes to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Knead again briefly. Grease the fat pan of the oven (approx. 37x32 cm). Roll out the yeast dough on a slightly floured work surface to the size of the baking tray.
- 2
Cover the baking tray with the dough and let it rise for another 15-20 minutes. Press the remaining butter in flakes into the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes. In the meantime chop the almonds coarsely. Roast in a pan without fat until golden brown. 10 minutes before the end of the baking time, spread remaining sugar and almonds on the cake. Let it cool down
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