Fruity butter cake

Ingredients

Directions

1. 1

   Warm milk in a pot lukewarm. Measure out 100 ml. Crumble yeast into it and dissolve while stirring. Mix flour, salt, 100 g sugar and vanillin sugar in a bowl and make a depression in the middle. Pour in yeast milk and mix with some flour from the rim.

2. 2

   Cover with flour and leave to rise for about 15 minutes. Melt 75 g butter and let it cool down lukewarm. Add egg, remaining milk and melted butter to the flour and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Knead the dough with floured hands on the work surface and roll out rectangularly (approx. 32 x 39 cm). Place the dough on the greased fat pan of the oven, cover and allow to rise for approx. 30 minutes. Press many small depressions into the dough with your thumb. Put 100 g butter in flakes and redcurrant jelly into the hollows. Sprinkle with flaked almonds and 50 g sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.

3. 3

   Press many small depressions into the dough with your thumb. Put 100 g butter in flakes and redcurrant jelly into the hollows. Sprinkle with flaked almonds and 50 g sugar. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Take out of the oven and let cool down a little. Tastes best fresh. Whipped cream tastes best with it

4. 4

   waiting time approx. 1 3/4 hours