Butter cake
Makes 20 slices (H 6x9x: 40 slices)
Dough ingredients
1 (2) cubes of fresh yeast (42 g or 84 g)
200 (400) ml lukewarm milk
500 (960) g plain flour
50 (100) g sugar
1 (2) pinch(es) salt
50 (100) g butter
1 (2) egg(s)
Topping ingredients
100 (200) g butter
100 (200) g sliced almonds
120 (200) g sugar
4 (8) tsp vanilla sugar
Method
Dissolve the yeast in lukewarm milk.
Then add to the flour, 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.
Punch down and then roll out onto a
universal tray. Cover and prove for
another 20 minutes in the oven 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 programmes:
Prove the cake again for about
10 minutes and then bake until golden.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function c
Programme Cakes \ Butter cake
Shelf level See display
Programme
duration
approx.
34
approx.
32
approx.
46
Alternative settings
H 6x0x H 6x6x H 6x9x
Oven function V
Temperature 170–190 180–200 170–190
Heating-up
phase
Normal
Shelf level 1 2
Duration 20–30 30–40 20–30
Tips
Homemade vanilla sugar: Cut a vanilla
pod in half lengthways and cut each
half into 4-5 pieces. Place in a lidded
glass jar with 500 g of sugar and leave
for 3 days to absorb the flavour. For an
even more intensive flavour scrape the
pulp out of the vanilla pod and add this
to the sugar.
Baking
26
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