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German-Style Butter Cake
Ingredients
| Yeast Dough: | Topping: | In Addition: |
| 375g Flour | 100g Butter | Butter For Greasing The Baking Tray |
| 1 Sachet Dried Yeast | 4 Tablespoons Elderberry Syrup Or Lime Syrup | |
| 75g Sugar | 100g Sugar | |
| 1 Pinch Salt | 100g Chopped Almonds Or Flaked Almonds | |
| 150ml Milk - Lukewarm | ||
| 75g Butter - Soft | ||
| 1 Egg |
Methods
For the yeast dough:
1. Mix the flour and yeast in a bowl. Add all the 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 the dough several times with a fork, cover and allow it to prove again.
For the topping:
3. Mix the butter with syrup. Distribute the butter mixture over the rolled-out dough using a small spoon. Sprinkle half of the sugar first before tossing the almonds together with the remaining sugar over the cake.
Setting procedure:
4. To bake, insert the tray in the level 3 of the oven. Setting procedure, use PerfectBake Select Assist, Category: cake, bread, Food: cake, Dish: cakes on a tray. Alternative setting: Top/bottom heating. 170°C. Baking time: 20-25 minutes.
Tip: Leave the dough to prove in the oven by setting the heating type to 'Dough proving' and the temperature to 40⁰C.
