Four-country butter cake

Name: Four-country butter cake
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 500 g Flour; 1/4 l Milk; 1 cube (42 g) fresh yeast; 250 g Sugar; 350 g Butter; 1 egg (size M); 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 200 g flaked almonds; 1 package Vanillin sugar; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

500 g Flour
1/4 l Milk
1 cube (42 g) fresh yeast
250 g Sugar
350 g Butter
1 egg (size M)
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
200 g flaked almonds
1 package Vanillin sugar
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Pour the flour into a bowl and press a depression into it. Heat 100 ml milk. Crumble yeast into the hollow, add 25 g sugar and lukewarm milk and mix with some flour from the rim to a thick paste. Cover the pre-dough and let it rise in a warm place for about 15 minutes. Then warm 150 ml milk lukewarm. Add 50 g soft butter, egg, 50 g sugar, salt, lemon peel and milk and knead well with the dough hooks of the hand mixer. Cover the dough and let it rise again for about 30 minutes. (Volume must double.) Remove dough from bowl and knead lightly on a floured work surface.
2
Roll out the dough in a greased, floured fat pan (32 x 37 cm) and leave to rise for another 20 minutes in a warm place. In the meantime melt 50 g butter and cut 250 g into large cubes. Use two fingers to press dents/ hollows into the dough at even intervals and put a piece of butter into each dent. Spread the dough with the liquid, lukewarm butter and sprinkle it first with almonds, then with 175 g sugar and vanillin sugar. Bake in the preheated oven, mid-height (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Serve lukewarm