Butter cake

Ingredients for 1 servings:

• 250 ml sweet cream
• 125 g sugar, finely granulated
• 1 packet of vanilla sugar
• 4 eggs
• 250 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 125 g butter, melted
• 125 g sugar, finely granulated
• 1 packet of vanilla sugar
• 125 ml sweet cream
• 200 g almonds (flaked almonds)
• 200 g butter, melted
• 200 g sugar, finely granulated
• 1 packet of vanilla sugar
• 200 ml sweet cream
• 200 g almonds (flaked almonds)
• Grease for the tray

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with sliced ​​almonds from the tray

First, preheat the oven to 200°C. Combine the batter ingredients in a bowl and mix with a whisk or hand mixer. Place on a greased or lined baking sheet. Pre-bake the batter for 10 minutes. While it’s baking, combine the topping ingredients in a bowl and mix. Remove the pre-baked batter from the oven and spread the topping over the cake using a spatula. Bake the cake for another 15 to 20 minutes at 200°C, until the topping is lightly browned. The cake can be eaten warm, but also tastes great cold. For me, this is the perfect recipe for last-minute guests. Note: I use the same amount of batter for both a small and a larger baking sheet, changing only the topping.