M C R C 0 0 8 3 7 9 2 4 _ B O _ B u t t e r k u c h e n - 0 1 4 _ F 3 9 M C R C 0 0 8 3 7 9 9 6 _ S E _ B u t t e r k u c h e n - 0 1 3 M C R C 0 0 9 0 0 5 3 1 _ N F _ B u t t e r k u c h e n - 0 1 3 _ R Z 0 S w e e t b a k i n g C a k e s P r e p a r a t i o n m e t h o d s B a k i n g R e c i p e c a t e g o r i e s B a k i n g

Ingredients | For approx. 16 servings

Universal pan

Yeast dough:

375 g flour

1 sachet dried yeast

75 g sugar

1 pinch salt

150 ml milk, lukewarm

75 g butter, soft

1 egg

Topping:

100 g butter

4 tbsp elderberry syrup or lime syrup

100 g sugar

100 g chopped almonds or flaked almonds

In addition:

Butter for greasing the baking tray

Per serving

271 kcal, 30 g carbs, 14 g fat, 5 g protein,

2,5 BU

[ I n d e x : ] [ I n d e x : ]

Preparation

1 | To make the yeast dough, mix the flour and

yeast in a bowl. Add all other ingredients and

knead the dough well for around 10 minutes with

the dough hook of the hand mixer or the food

processor. Allow the dough to prove in a warm

place until the volume has doubled.

2 | Grease the baking tray and roll the dough out

onto it. Prick several times with a fork, cover and

allow to prove again.

3 | For the topping, mix the butter with the syrup.

Distribute the butter mixture over the rolled-out

dough in servings using a small spoon. Sprinkle

half of the sugar and then the almonds with the

remaining sugar over the cake.

4 | Then bake the cake as indicated.

f a l s e T e m p e r a t u r e 1 7 0 ° C 1 7 0 D u r a t i o n 2 0 - 2 5 m i n u t e s 2 0

f a l s e B a k i n g t r a y , l e v e l 3 T o p / b o t t o m h e a t i n g

U n i v e r s a l p a n , l e v e l 3 A s s i s t o p e r a t i o n m o d e : c a k e s o n t h e b a k i n g t r a y B a k i n g w i t h P e r f e c t B a k e

Cakes and small baked items | 155

Setting procedure:

Baking with PerfectBake

Universal pan, level 3

Select Assist

Category: cake, bread

Food: cake

Dish: cakes on a tray

Alternative setting:

Top/bottom heating

Baking tray, level 3

170 °C