Butter cake with almonds and cream from the tin
Ingredients
Dough
- 100 g milk
- 3 eggs
- 50 g sugar
- 20 g vanilla sugar
- 1 cube yeast
- 550 g flour
- 200 g butter, softened
- 1/2 tsp salt
Topping
- 100 g butter, softened, in pieces
- 50 g cream
- 70 g almonds, shaved
- 40 g sugar
Utensils
- kitchen scales
- bowls
- spoon
- food processor
- baking tray
- baking paper
Instructions
Prepare the dough
- Dissolve the warm milk with the yeast.
- Add the eggs, sugar and vanilla sugar and mix together.
- Add the flour, butter and salt and knead everything together.
- Let the dough rise, covered, in a warm place for approx. 45 minutes.
- Press the dough onto a baking sheet lined with parchment paper and let it rise for 20 minutes.
- Press indentations in the dough with your fingers.
For the topping
- Heat the butter and cream, spread over the dough, sprinkle with flaked almonds and sugar .
- Bake the butter cake for 20 minutes at 180°C until golden.
The butter cake is particularly juicy if you pour liquid cream over it while it is still hot! The sugar cake freezes well! You can spice up the butter cake with apples or currants!
