Strawberry butter cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Pour the flour into a bowl and press a depression into it. Warm 100 ml milk lukewarm. Crumble yeast into the hollow, add 25 g sugar and milk and mix with some flour from the rim to a thick mash. Cover the pre-dough and let it rise in a warm place for about 15 minutes

2. 2

   Warm 150 ml milk lukewarm. Add 50 g butter, egg, 50 g sugar, salt, vanillin sugar and milk and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise again for about 45 minutes. (Volume must double).

3. 3

   Grease the fat pan of the oven (32 x 37 cm) and dust with flour. Pour the dough into it and press it with floured hands in the fat pan to form an even, flat base. Let it rise again for another 15 minutes. In the meantime, wash the strawberries, drain well, clean and quarter them. Mix 250 g butter with lemon zest and juice well. Melt 50 g butter

4. 4

   Press dents into the dough with 2 fingers at even intervals. Brush with the melted butter. Spread lemon butter in the depressions with the help of 2 teaspoons. Spread strawberries on the dough. First sprinkle with almonds, then with 100 g sugar. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the middle shelf for 25-30 minutes. Let them cool down. Whipped cream tastes good with it

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
260 kcal

CARBS
25 g

FATS
15 g

PROTEINS
4 g