Butter cake from the springform pan (Breton style)

Name: Butter cake from the springform pan (Breton style)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 270 g Flour; 100 ml Milk; 1/2 cube (21 g) Yeast; 200 g Sugar; 80 g salted butter; 1 egg (size M); 50 g Butter; 2 TABLESPOONS Honey; 100 g flaked almonds; 6 sheets Gelatine; 500 g Mascarpone; 1 package Vanillin sugar; 1 TABLESPOON Lemon juice; 200 g Whipped cream; 350 g Blueberries; 25 g Almond kernels; 7-10 Tbsp Grease; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

270 g Flour
100 ml Milk
1/2 cube (21 g) Yeast
200 g Sugar
80 g salted butter
1 egg (size M)
50 g Butter
2 TABLESPOONS Honey
100 g flaked almonds
6 sheets Gelatine
500 g Mascarpone
1 package Vanillin sugar
1 TABLESPOON Lemon juice
200 g Whipped cream
350 g Blueberries
25 g Almond kernels
7-10 Tbsp Grease
baking paper

Directions

1
Pour the flour into a bowl and press a depression into it. Warm 50 ml milk lukewarm. Crumble yeast into the hollow, add 30 g sugar and milk and mix with some flour from the rim to a thick mash. Cover the pre-dough and let it rise in a warm place for about 15 minutes
2
Melt salted butter, add 50 ml milk and warm it up lukewarm. Add the egg and milk mixture to the pre-dough and knead to a smooth dough using the dough hooks of the hand mixer. Cover the dough and let it rise again for about 30 minutes
3
Knead the yeast dough again and roll out into a circle (26 cm Ø) on a floured work surface. Spread the springform pan (26 cm Ø) with fat and line with the dough. Cover and leave to rise in a warm place for about 15 minutes
4
Bring butter, 40 g sugar and honey to the boil in a pot and simmer for about 5 minutes. Stir in flaked almonds. Let cool down for about 10 minutes. Spread on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 20 minutes. Take the cake out of the oven and let it cool down on a cake rack
5
Wash blueberries, sort and drain very well. Soak gelatine in cold water. Mix mascarpone, 100 g sugar, vanillin sugar and lemon juice with a whisk until smooth. Whip the cream with the whisk of the hand mixer until stiff. Squeeze the gelatine, dissolve and mix with 3 tbsp. of the mascarpone cream. Stir the gelatine into the remaining mascarpone cream. Gradually fold in the cream
6
Cut the yeast dough base in half horizontally. Cover the bottom cake layer with a cake ring and put 1/4 of the blueberries in the middle. Mix the remaining blueberries into the cream. Spread the mascarpone blueberry cream on the base and smooth it down. Place the second cake base on top and chill for at least 2 hours
7
Place a piece of baking paper on a baking tray. Caramelise 30 g sugar in a pot. Add the almonds, stir briefly and place on the baking parchment immediately. Use two spoons to separate the almonds before the sugar becomes solid
8
Remove the cake from the ring and decorate with the caramelized almonds
9
waiting time approx. 4 1/4 hours