Danish Butter Cake

Summary

Ingredients

For the dough:

• 350 g flour
• 100 g butter, melted
• 25 g yeast
• 0.25 liter ¼ milk, warm
• 1 egg (s)
• 2 tablespoon sugar

For the filling:

• 100 g almond (s), rated
• 100 g butter
• 80 g suar

For painting:

• 1 egg (s)
• 25 g butter

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Instructions

1. Sieve the flour into a bowl, make a well in the middle and crumble the yeast into it. Sprinkle the yeast with the sugar and pour 4 tablespoons of milk over it. Let the dough rise in a warm place for 20 minutes. Then add the remaining ingredients, but only 50 g butter, and knead vigorously until the dough comes off the bowl. Let rise for 30 minutes, the dough should at least double its volume.
2. Cut off a third of the risen dough, roll it out and use it to lay out a greased springform pan. Prick several times with a fork and brush with 50 g butter. Roll out the remaining dough into a square.
3. Mix the grated almonds with 100 g butter and the sugar until creamy. Spread half of the cream on the cake base.
4. Brush the dough square with the second half. Roll up the dough, cut into 7 slices and place them side by side on the bottom in the form with the cut edge facing up. Again, this time in a not too warm place, let it rest for 30 minutes.
5. Melt 25 g butter and stir with the egg, brush the cake with it and bake in a preheated oven at 190 ° for 40 minutes until golden brown.
6. Serve with whipped cream.