Butter cake with sour cranberry cream

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 100 g Butter
  • 125 ml Milk
  • 1/2 cube (21 g) Yeast
  • 250 g Flour
  • 130 g Sugar
  • 1 pinch Salt
  • 2 packages Vanillin sugar
  • 30 g flaked almonds
  • 200 g Schmand
  • 200 g Whipped cream
  • 5 sheets Gelatine
  • 200 g thickened wild cranberries (from the glass)
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and breadcrumbs

Directions

  1. 1

    Melt 40 g butter. Warm the milk lukewarm. Crumble yeast into it and dissolve it. Mix flour, 50 g sugar, salt and 1 sachet of vanilla sugar. Add melted butter and yeast-milk mixture to the flour mixture. Knead to a smooth dough with the dough hooks of the hand mixer.

  2. 2

    Cover the dough and let it rise in a warm place for about 40 minutes. Knead the dough well again. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Roll out the dough on a floured work surface (26 cm Ø) and put it into the springform pan. Leave to rise for another 20 minutes in a warm place. Press hollows into the yeast dough. Spread 60 g butter in flakes, sprinkle with 60 g sugar and flaked almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Remove from the oven and allow to cool in the mould. In the meantime, stir the sour cream and 20 g sugar until smooth. Whip the cream until stiff and allow 1 packet of vanilla sugar to trickle in.

  3. 3

    Spread 60 g butter in flakes, sprinkle with 60 g sugar and flaked almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Remove from the oven and allow to cool in the mould. In the meantime, stir the sour cream and 20 g sugar until smooth. Whip the cream until stiff and allow 1 packet of vanilla sugar to trickle in. Soak the gelatine, squeeze it out and dissolve at low heat. Stir 3 tablespoons of sour cream into the gelatine, then stir into the remaining sour cream. Carefully fold in the cream. Carefully fold in the cranberries as well. Cut the butter cake open horizontally and fill with sour cranberry cream. Chill for about 1 hour.

  4. 4

    Soak the gelatine, squeeze it out and dissolve at low heat. Stir 3 tablespoons of sour cream into the gelatine, then stir into the remaining sour cream. Carefully fold in the cream. Carefully fold in the cranberries as well. Cut the butter cake open horizontally and fill with sour cranberry cream. Chill for about 1 hour.

Nutrition Facts

KCAL
240 kcal
CARBS
27 g
FATS
13 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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