Butter cake
Makes 16 slices
For the cake mix:
250 ml milk
50 g fresh yeast
30 g sugar
500 g flour (type 550)
pinch of salt
2 eggs at room temperature
70 g butter
For the topping:
300 g butter
150 g flaked almonds
150 g sugar
big pinch of cinnamon
Additionally:
butter for the baking tray
flour for the work surface
Method:
Heat 10 tablespoons of milk in a pan until lukewarm and then pour into a bowl. Crumble the yeast into the milk and stir to a smooth consistency with 1 teaspoon of sugar and 4 tablespoons of flour. Cover the yeast mixture and leave to rise for approx. 30 minutes.
Heat the rest of the milk until lukewarm. Sieve the rest of the flour into a bowl and mix with the rest of the sugar and salt. Form a well in the middle and put the eggs into the well. Melt the butter and pour over the mixture. Add the yeast mixture and knead adding the milk until bubbles appear. Cover with a damp cloth and leave to rise in a warm place for approx. 1 hour.
Grease the baking tray. Knead the dough once more and roll out slightly larger than the size of the baking tray. Place onto the tray and press your index finger into the dough at 2 cm intervals to make small indentations.
Cut the butter into cubes and spread over the indentations. Leave to rise for a further 15 minutes. Pre-heat the oven to 190 °C (Gas Mark 5). Scatter the almond flakes over the cake. Mix the sugar with the cinnamon and sprinkle over the cake. Bake the cake on the middle shelf for approx. 25 minutes until it has an appetising golden brown colour.
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| Butter cake recipe |
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