Buttermilk Cake with Almonds
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 4 cup flour
- 2 cup / s sugar
- 2 cup buttermilk
- 1 ½ pack baking powder
- 2 packs vanilla sugar
- 1 small Bottle (s) bitter almond flavor
- 3 egg (s)
For covering:
- 2 cup almond (s), sliced
- 1 cup sugar
- 2 cups cream for basting
Print Recipe
Pin Recipe Instructions
- Mix all ingredients for the dough together. Spread the dough on a parchment-lined baking sheet.
- As soon as the mixture has set, sprinkle 2 cups of sliced almonds over the dough, then spread a cup of sugar evenly over the top.
- Bake the tray in the preheated oven on the middle rack at 180 ° C convection (hot air: 160 ° C) for about 30 minutes.
- After baking, poke plenty of holes in the still warm cake with a fork and pour 2 cups of cream over them.
- The cake tastes best when it is baked in the morning and eaten in the evening or baked in the evening and consumed at noon.
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