Altländer butter cake

For 24 pieces
  • 500 g + some flour
  • 1/4 l Milk
  • 1 cube (42 g) fresh yeast
  • 2 EL + 50 g + 175 g sugar
  • 50 g + 50 g soft + 250 g cold butter
  • 1 Egg (size M)
  • 1 pinch Salt
  • grated zest of 1 untreated lemon
  • fat + flour
  • 200 g Almond flakes
30 minutes
easy
1.
Put 500 g flour in a bowl and make a well in the middle. Gently heat the milk and 2 tablespoons of sugar. Crumble in the yeast and dissolve. Pour into the well and mix with some of the flour to make the pre-dough. Cover and let rise in a warm place for about 15 minutes.
2.
Add 50 g soft butter, egg, 50 g sugar, salt and lemon zest to the pre-dough and smooth it with the dough hook of the hand mixer knead. Cover and let rise for 30-40 minutes.
3.
Grease the drip pan (approx. 32 x 39 cm), dust with flour. Knead the dough on a little flour, roll out on the drip pan. Cover and let rise for approx. 20 minutes.
4.
Melt 50 g butter, spread on the dough. Dice 250 g cold butter and press into the dough at intervals. Sprinkle almonds and 175 g sugar on top. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 20-25 minutes
5.
Drink: a cup of fresh coffee
1 piece approx.:
  • 290 kcal
  • 1210 kJ
  • 5 g protein
  • 18 g fat
  • 26 g carbohydrates

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