Flash butter cake from the tray

Name: Flash butter cake from the tray
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 375 g Butter; 350 g + 4 tablespoons sugar; 50 g Whipped cream; 100 g Marzipan raw mass; 200 g flaked almonds; 1 package Vanillin sugar; 4 Eggs (size M); 500 g Flour; 1 package Baking Powder; 150 ml Milk; 250 g Plum jam; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

375 g Butter
350 g + 4 tablespoons sugar
50 g Whipped cream
100 g Marzipan raw mass
200 g flaked almonds
1 package Vanillin sugar
4 Eggs (size M)
500 g Flour
1 package Baking Powder
150 ml Milk
250 g Plum jam
7-10 Tbsp Grease

Directions

1
Simmer 125 g butter, 100 g sugar and cream for about 4 minutes. Grate the marzipan. Stir almond flakes and marzipan into the butter mixture. Stir 250 g butter, 250 g sugar and vanilla sugar until creamy.
2
Stir in the eggs one by one. Mix flour and baking powder. Alternate with the milk and stir in briefly. Spread on a greased deep baking tray. Press small hollows into the dough with a teaspoon.
3
Spread plum jam in it. Spread the butter mixture evenly over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. While still hot, sprinkle with 4 tablespoons of sugar and allow to cool.