German cuisine · Breakfast & Eggs

Butter Cake

Moist yeast sheet cake with butter flakes pressed into dimples, topped with caramelized sugar and almond flakes.

Ingredients · for 8 servings

• 500 g flour
• 1 cube fresh yeast (42 g)
• 250 ml lukewarm milk
• 70 g sugar
• 80 g soft butter
• 2 eggs
• 1 tsp salt
• 150 g cold butter
• 120 g sugar for the topping
• 100 g flaked almonds
• 1 tsp cinnamon

Instructions

1. Dissolve the yeast in the lukewarm milk with 1 tsp of the sugar and let stand for 10 min. until it foams.
2. Mix the flour, remaining sugar and salt, add the yeast milk, eggs and 80 g soft butter and knead for 8–10 min. into a smooth dough that comes away from the sides of the bowl.
3. Let the dough rise covered in a warm place for 45 min. until it has doubled in volume.
4. Roll the dough out evenly on a greased baking sheet and press deep dimples into it close together with your fingertips, then let rest for 20 min.
5. Shave the cold butter into thin flakes and place them in the dimples, then mix the 120 g sugar with the cinnamon and sprinkle it evenly over the top together with the flaked almonds.
6. Bake at 190 °C top/bottom heat for 22–25 min. until the topping is golden and caramelized, then let cool to lukewarm on the sheet and cut into squares.