Juicy butter cake

Name: Juicy butter cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1/4 l Buttermilk; 1 cube (42 g) fresh yeast; 75 g Butter; 500 g Flour; 100 g Sugar; 1 pinch Salt; 1 egg (size M); 7-10 Tbsp Grease; 125 g Butter; 250 g Schmand; 125 g Sugar; 150 g flaked almonds

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1/4 l Buttermilk
1 cube (42 g) fresh yeast
75 g Butter
500 g Flour
100 g Sugar
1 pinch Salt
1 egg (size M)
7-10 Tbsp Grease
125 g Butter
250 g Schmand
125 g Sugar
150 g flaked almonds

Directions

1
For the dough, warm buttermilk slightly. Dissolve yeast in it. Melt the fat. Put flour, sugar and salt in a mixing bowl. Add yeast milk, fat and egg. Work into a smooth dough with the dough hooks. Cover and leave to rise in a warm place for about 20 minutes. Roll out on a greased baking tray and let it rise again for about 20 minutes. In the meantime melt butter for the topping. Mix with sour cream and sugar. Prick the dough several times with the handle of a wooden spoon. Spread the topping over it. Sprinkle with flaked almonds. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes
2
Dishes: Kahla
3
Cloth: Paperproducts