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Baking
Butter cake
Preparation time: 90–110 minutes
Makes 20 (40) slices
Dough ingredients
1 (1¹/₂) cubes of fresh yeast (42 g/63 g)
200 (320) ml lukewarm milk
500 (800) g strong white flour
50 (80) g caster sugar
1 (2) pinch(es) salt
50 (80) g butter
1 (2) egg(s)
Topping ingredients
100 (170) g butter
100 (200) g flaked almonds
120 (200) g caster sugar
4 (6) tsp vanilla sugar
Accessories
Universal tray
36
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, caster sugar, salt,
butter and egg and knead until you get
a smooth dough. Cover and place in
the oven to prove for 20 minutes using
Conventional heat at 35°C.
Lightly knead the dough and then roll
out onto a universal tray. Cover and
place in the oven to prove for a further
20 minutes using Conventional heat at
35 °C.
Mix the butter with the vanilla sugar and
half of the sugar. Make indentations in
the dough with your fingers and then,
using two teaspoons, drop small balls
of the mixture into the indentations.
Sprinkle the remaining sugar and flaked
almonds over the top.
With the Automatic programme:
Place the cake in the oven and start the
Automatic programme.
With all other oven functions:
Prove the cake again for about 10
minutes and then bake until golden.
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