Mini butter cake

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 250 g Flour
  • 1 package (7 g) Dry baker's yeast
  • 1 egg (size M)
  • 100 g Sugar
  • 1/8 l Milk
  • 125 g cold butter
  • 100 g whole almonds with skin
  • 7-10 Tbsp Grease
  • 2-3 TABLESPOONS Sugar crystals
  • 7-10 Tbsp extra strong aluminium foil

Directions

  1. 1

    Mix flour and dry yeast well in a mixing bowl. Add egg and 50 g sugar. Warm milk and 25 g butter slightly. Pour into the mixing bowl and work everything into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. In the meantime chop the almonds coarsely. Roll out the dough on a greased baking tray measuring 30x20 cm.

  2. 2

    Pinch a firm strip from aluminium foil and place it around the dough (hold the end together with a paper clip). Let the dough rise again for about 15 minutes. Cut the remaining cold fat into small cubes and press them into the dough at regular intervals. Sprinkle with chopped almonds and remaining sugar. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Serve sprinkled with sugar crystals. Results in about 8 pieces

  3. 3

    Cutlery: Christofle

Nutrition Facts

KCAL
360 kcal
CARBS
39 g
FATS
18 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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