Summary

Ingredients

• 0.25 liter ¼ buttermilk
• 1 cube yeast
• 75 g butter or mararine
• 500 g flour, 1 pinch salt
• 100 g suar
• 1 egg (s)

For covering:

• 125 g butter
• 1 cup sour cream
• 125 g suar
• 150 g almond (s), sliced

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Instructions

1. For the dough, heat the buttermilk slightly. Dissolve the yeast in it. Melt the fat. Put the flour, sugar and salt in a mixing bowl. Stir the yeast milk into the flour mixture. Add the fat and egg. Work through to a smooth dough with the dough hook of the hand mixer. Cover and let rise in a warm place for about 20 minutes.
2. Spread the dough evenly with moistened hands on a greased tray. Let rise for another 20 minutes.
3. Melt the butter for the topping. Mix with sour cream and sugar. Use your fingers to make small indentations close together in the dough. Spread the sour cream in it. Sprinkle with flaked almonds.
4. Bake cakes in a preheated oven (electric oven: 200 ° C / gas hob: level 3) for 20-25 minutes.
5. Note: instead of 75 g butter, I use 5 tablespoons of oil, 100 g of sliced almonds are also enough.