Fine butter cake from the tray

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 5
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 20
  • 250 g Butter
  • 500 g Flour
  • 1 egg (size M)
  • 175 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) fresh yeast
  • 100 g sliced almonds
  • 200 g Whipped cream
  • 7-10 Tbsp Grease

Directions

  1. 1

    Melt 100 g butter and let it cool down. Put flour, egg, 100 g sugar, vanillin sugar, lemon zest and salt in a mixing bowl. Heat milk lukewarm and dissolve yeast in it. Add yeast milk and fat to the flour mixture and work into a smooth dough using the dough hooks of the hand mixer.

  2. 2

    Knead again with floured hands, form into a ball and cover and leave in a warm place for about 30 minutes. Grease the fat pan of the oven (approx. 37x32 cm). Press the dough with floured hands onto the fat pan and let it rise for another 15-20 minutes.

  3. 3

    Press the remaining butter in flakes into the dough. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 30 minutes. In the meantime, roast almonds in a pan without fat until golden brown.

  4. 4

    10 minutes before the end of the baking time, spread the remaining sugar and almonds on the cake. Remove from the oven and let it cool on a grid. Whipped cream is delicious with it.

Nutrition Facts

KCAL
260 kcal
CARBS
28 g
FATS
14 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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