Butter cake with flaked almonds

Name: Butter cake with flaked almonds
Cook time: 50 min
Total time: 50 min
Yield: 20
Ingredients: 300 g Butter; 250 ml Milk; 500 g Flour; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 packets (7 g each) Dry yeast; 1 egg (size M); 100 g flaked almonds; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 20

300 g Butter
250 ml Milk
500 g Flour
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
2 packets (7 g each) Dry yeast
1 egg (size M)
100 g flaked almonds
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Melt 125 g butter in a saucepan. Pour in milk and remove from the stove. Mix flour, 100 g sugar, vanillin sugar, salt and yeast in a bowl. Add egg. Add milk-butter mixture and knead everything with the dough hooks of the hand mixer to a smooth dough.
2
Cover and leave to rise in a warm place for about 40 minutes. Then knead again well. Roll out to a rectangle (approx. 35 x 40 cm) on a floured work surface. Place the dough on the greased fat pan of the oven. Cover and let it rise again in a warm place for about 15 minutes. In the meantime, dice 175 g butter. Use a spoon handle to press hollows into the yeast dough. Spread the butter cubes evenly. Sprinkle with almonds and 150 g sugar.
3
In the meantime, dice 175 g butter. Use a spoon handle to press hollows into the yeast dough. Spread the butter cubes evenly. Sprinkle with almonds and 150 g sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let it cool down on a cake rack
4
waiting time approx. 2 1/2 hours