Butter cake with almonds made from yeast dough – delicious butter cake recipe

Portions: 8 persons | Preparation: 145 minutes

Butter cake with almonds is heavenly delicious. The sheet cake is very juicy thanks to the cream icing and the soft yeast dough with roasted almonds smells delicious and melts in your mouth.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )
Butter cake with almonds made from yeast dough - delicious butter cake recipe
Butter cake with almonds made from yeast dough - delicious butter cake recipe

Portions: 8 persons | Preparation: 145 minutes

Butter cake with almonds is heavenly delicious. The sheet cake is very juicy thanks to the cream icing and the soft yeast dough with roasted almonds smells delicious and melts in your mouth.

Please review recipe:

Ø 5 out of 5 stars ( 1 votes )

season: Autumn, Spring, Summer, Winter | region: Europe | preparation: Bake | menu: cake | cuisine: German recipes

Ingredients

Yeast dough

  • 500 g flour
  • 1 cube of yeast
  • 1 egg
  • 60 g butter
  • 1 pinch of salt
  • 50 g sugar
  • 250 ml milk, lukewarm

Topping

  • 200 g flaked almonds
  • 50 g powdered sugar
  • 50 g sugar
  • 125 g butter, in flakes
  • 200 ml cream

Instructions

Prepare the yeast dough

  1. Put half the flour in a mixing bowl of the food processor.
  2. Crumble in the yeast.
  3. Add half the sugar.
  4. Add a little lukewarm milk and mix to form a pre-dough.
  5. Prepare the pre-dough for approx. 30 minutes Cover and let rise.
  6. Add the remaining sugar, egg, milk and flour.
  7. Work everything into a nice, smooth dough.
  8. Leave the dough to rise in a warm place for about 1 hour.
  9. A deep baking tray Line with baking paper.
  10. Roll out the dough and let it rise on the prepared tray for approx. 15-20 minutes.
  11. Make small indentations in the dough with your fingers or the handle of a wooden spoon.

Spread the topping

  1. Almond flakes, icing sugar, sugar and distribute the butter flakes evenly over the dough.
  2. Bake the butter cake in the preheated oven for approx. 20 minutes at 180 °C – 200 °C top/bottom heat until golden yellow.
  3. Take the cake out of the oven and pour the liquid cream over it while it is still hot .

The butter cake is best served freshly baked. The sheet cake can also be frozen in portions and tastes freshly baked after defrosting and then briefly baking in hot air.

Utensils

  • food processor
  • roller