Crumbled butter milk cake from the tray (Usedom)
very easy
75 mins
75 mins
Ingredients
- 900 g Flour
- 300 g + 2 teaspoons sugar
- 7-10 Tbsp Salt
- 500 ml Buttermilk
- 1 cube (42 g) Yeast
- 2 knife tip ground cinnamon powder
- 4 Drops of bitter almond aroma
- 1 egg (size M)
- 335 g soft butter
- 500 g Strawberries
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Fat and flour
Directions
- 1
Put 400 g flour, 50 g sugar and salt in a large bowl and mix. Press a depression in the middle. Warm 50 ml buttermilk lukewarm. Mix buttermilk, yeast, 1sp cinnamon, bitter almond flavour and 1 teaspoon sugar and pour into the bowl. Mix with flour from the rim and dust. Let rest for about 15 minutes
- 2
Add the egg, 250 ml buttermilk and 60 g butter in flakes and knead to a smooth dough. Cover and leave to rise again in a warm place for about 30 minutes
- 3
Melt 275 g butter. Mix 500 g flour, 1 pinch of cinnamon, 250 g sugar and salt in a bowl. Slowly stir in the butter and use the dough hooks of the hand mixer to make crumbles
- 4
Knead yeast dough again. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Roll out the dough and let it rise for about 15 minutes. Spread crumbles on top. Bake the cake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Sprinkle the cake with 200 ml buttermilk halfway through the baking time
- 5
Take the cake out of the oven and let it cool down on a cake rack. Wash, clean and quarter the strawberries. Mix 1 tsp. sugar and strawberries. Dust the cake with icing sugar and serve lukewarm or cold with the strawberries. Whipped cream tastes good with it
- 6
Waiting time approx. 50 minutes
Nutrition Facts
300 kcal
42 g
12 g
5 g
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