Ammerland strawberry butter cake

For 24 pieces
  • 1 packet custard powder 'vanilla flavor' (for cooking )
  • 2 EL + 175 g sugar
  • 750 ml Milk
  • 500 g Flour
  • 1 cube (42 g) yeast
  • 250 g Butter
  • 2 Eggs (size M)
  • 1 pinch Salt
  • 1 kg Strawberries
  • 100 g Almond flakes
  • fat
  • flour
  • cling film
75 minutes
very easy
Mix the pudding powder with 2 tablespoons of sugar, stir with 100 ml milk until smooth. Bring 400 ml of milk to the boil, remove the saucepan from the stove and stir in the pudding powder. Simmer for about 1 minute while stirring. Pour into a bowl and cover with foil directly on the surface.
Let cool down.
Pour the flour into a bowl and make a well. Heat 250 ml milk lukewarm. Crumble the yeast into the hollow, add 25 g sugar and milk and mix with a little flour from the edge to a thick paste.
Cover the pre-dough and let rise in a warm place for about 15 minutes. Put 125 g soft butter, 50 g sugar, eggs and salt on the rim of the bowl. Knead into a smooth dough with the dough hook of the hand mixer.
Cover the dough and let rise for another hour. (Volume must double.).
Wash and clean the strawberries and cut or quarter them. Place the dough on a greased drip pan in the oven (36 x 41 cm). Press to a flat bottom with floured hands. Cover and let rise for another 15 minutes.
Press 125 g butter in pieces into the dough. Stir the pudding until smooth, distribute in blobs on the pastry plate. Spread the strawberries on top. Sprinkle with flaked almonds and 100 g sugar. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see
manufacturer) for 30–40 minutes. Let cool on a wire rack and cut into pieces. Whipped cream with strawberry sauce tastes good with it.
1 piece approx:
  • 250 kcal
  • 1050 kJ
  • 5 g protein
  • 13 g fat
  • 29 g carbohydrates


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