Butter Cake – Little Different

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the filling:

100 g hazelnuts
2 tablespoon sugar
3 tablespoon milk
1 teaspoon lemon juice

For the cast:

150 g suar, brown (white is also possible)
50 g almond (s), (flakes)
20 g cornstarch
100 g butter, melted

Instructions

For an oval baking dish or a 26 cm springform pan.
Important: The form must be leak-proof, otherwise the butter will drip out!
Mix milk, salt and yeast in a container and put in the refrigerator for at least an hour.
In a bowl, knead the flour, vanilla sugar, sugar, the softened butter and the yeast / milk / salt mixture into a smooth dough.
Let go about twice as much.
Then knead the dough again briefly. Roll out into a rectangle of approx. 50 x 40 cm.
Cut the dough into approx. 18 rectangles.
Mix all ingredients for the filling.
Place a full teaspoon of this mixture in the middle of each dough square.
Fold them up and shape them into round balls.
Line a baking dish with parchment paper (works best if the parchment paper is placed wet in the dish), mix the flaked almonds with the sugar and starch powder,
spread on the floor. Pour the melted butter on top.
Distribute the dough balls in the form, they can be close to each other.
Let rise again for half an hour.
Bake at 160 ° for about 30 minutes.
Immediately after baking, turn out onto a wire rack and let cool down.
The yeast dough can of course also be made in the conventional way!

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