Butter and Sugar Cake

5 from 3 votes
Prep Time 20 mins
Cook Time 30 mins
Rest Time 2 hrs
Total Time 2 hrs 50 mins
Course Dinner
Cuisine European
Servings 6 people
Calories 55 kcal



  • 40 g Sugar
  • 1 packet Vanilla sugar
  • 70 g Butter
  • 2 Eggs
  • 0,25 teaspoon Salt
  • 0,5 packet Dry yeast
  • 120 ml Milk lukewarm
  • 300 g Flour


  • 50 g Cold butter
  • 70 g Sugar
  • Flaked almonds
  • 100 ml Cream


  • Mix the butter with sugar and vanilla sugar until creamy. Gradually add the eggs and stir. Stir in the salt and the lukewarm milk. Mix the flour with the yeast, add and use the dough hook of the food processor to form a smooth, sticky dough. Dust the dough with a little flour and cover and let rise in a warm place for about 1 hour.
  • Using a fork, knead sugar sprinkles from the cold butter and sugar and chill. Grease a springform pan, 26 cm, and add the dough and smooth it out. Let the dough rise again covered for 30 minutes.
  • Preheat the oven to 180 ° C O / U heat.
  • Take the risen dough again and use a wooden spoon handle to make several holes in the dough. This works better if you dip the handle in oil beforehand. Then put the sugar sprinkles in the holes and distribute the rest of the sprinkles on the cake. Sprinkle flaked almonds over the top. Then bake in the preheated oven for 25 minutes.
  • After 25 minutes, take the cake out of the oven, but do not turn the oven off.
  • Now spread the 100 ml cream over the hot cake and bake the cake for another 5 minutes.
  • Then take the cake out and let it cool down on a wire rack.


Serving: 100gCalories: 55kcalCarbohydrates: 11.6gProtein: 1.8gFat: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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