Sundays – Butter Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 grams flour
- 1 packet yeast (dry baking yeast)
- 100 ml milk
- 150 g butter
- 75 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- Lemon (s) - zest, grated
- 4 egg (s)
For covering:
- 150 g butter, cut into flakes
- 125 g almond (s) (flakes)
- 125 g suar
- 2 packs vanilla sugar
- 250 g cream
Print Recipe
Pin Recipe Instructions
- Mix the flour and baker`s yeast in a bowl. Warm the milk slightly (approx. 35 degrees). Melt the butter in the warmed milk. Mix the sugar, vanilla sugar, salt and lemon zest into the flour. Pour in the milk and butter mixture and use the food processor to form a smooth dough. Then gradually knead in the eggs. The now thick one! Cover the dough with a tea towel and let it rise in a warm place until it has visibly enlarged.
- Grease a baking sheet or a square baking tin, spread the yeast dough evenly on it and let rise for another 15-20 minutes. Now use two floured fingers to press evenly spaced indentations into the dough down to the bottom of the baking sheet. Put flakes of butter in the wells and sprinkle evenly with flaked almonds. Mix sugar and vanilla sugar and sprinkle on top. Bake in a preheated oven at 190 degrees for approx. 15-20 minutes. Then immediately pour the cream over it.
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