Crumble butter cake from the tray

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3.8 8
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 24
  • 375 g Butter
  • 750 g Flour
  • 225 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 1 egg (size M)
  • 250 ml Milk
  • 1 cube (42 g) Yeast
  • 100 g crushed almonds
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Flour and fat

Directions

  1. 1

    Melt 100 g butter in a small pot. Mix 500 g flour, 100 g sugar, salt and vanillin sugar. Add egg and stir in. Warm milk lukewarm, crumble yeast into it and dissolve it while stirring. Add yeast milk and liquid butter to the flour mixture and knead everything into a smooth dough with the dough hooks of the hand mixer.

  2. 2

    Dust with flour, cover and leave to rise in a warm place for about 30 minutes. Then knead again well and roll out to a rectangle (32 x 39 cm) on a floured work surface. Put it on a greased and floured baking tray. Cover and leave to rise again for about 20 minutes. Meanwhile melt 175 g butter. Mix 250 g flour, almonds and 125 g sugar. Pour butter over it and knead everything to crumbles. Dice 100 g cold butter. Use a spoon handle to press hollows into the yeast dough and distribute the butter cubes evenly. Spread crumbles on the yeast dough.

  3. 3

    Mix 250 g flour, almonds and 125 g sugar. Pour butter over it and knead everything to crumbles. Dice 100 g cold butter. Use a spoon handle to press hollows into the yeast dough and distribute the butter cubes evenly. Spread crumbles on the yeast dough. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Remove from the oven, place on a rack and allow to cool

Nutrition Facts

KCAL
350 kcal
CARBS
36 g
FATS
21 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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