Butter cake with icing and flaked almonds

Name: Butter cake with icing and flaked almonds
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 250 g Butter; 500 g Flour; 1 egg (size M); 100 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 1/4 l Milk; 1 cube (42 g) Yeast; 100 g sliced almonds; 4 TABLESPOONS Lemon juice; 250 g Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

250 g Butter
500 g Flour
1 egg (size M)
100 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
1/4 l Milk
1 cube (42 g) Yeast
100 g sliced almonds
4 TABLESPOONS Lemon juice
250 g Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Melt 100 g butter and let it cool down. Mix flour, egg, sugar, vanillin sugar, lemon peel and salt. Warm milk lukewarm and dissolve yeast in it. Add yeast milk and butter to the flour mixture. Mix to a smooth dough with the dough hooks of the hand mixer. Knead again with floured hands, form into a ball, cover and leave to rise in a warm place for about 30 minutes. Grease the fat pan of the oven (37x32) and dust with flour.
2
Press the dough evenly with floured hands onto the fat pan and let it rise for another 15-20 minutes. Press 150 butter in flakes into the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. In the meantime, roast the almonds in a pan without fat until golden brown, remove them. Mix lemon juice and icing sugar. Spread the icing on the hot cake and spread almonds on top. Let the cake cool down completely
3
Waiting time approx. 45 minutes