Butter cake

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 1 egg(s)
• 60 g butter
• 1 pinch of salt
• 60 g sugar
• 250 ml milk
• Grease for the tray
• 1 bag of almond flakes
• 50 g powdered sugar
• 50 g sugar
• 125 g butter flakes
• 200 ml cream

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 45 minutes

juicy and fluffy

Put the flour in a bowl, make a well in the middle, and mix the crumbled yeast, some of the sugar, and a little lukewarm milk into a soft pre-dough. Cover and let it rise for about 30 minutes. You can also dissolve the yeast in some of the lukewarm milk, then add it to the well, mix it with some of the flour, and let it rise. Once the pre-dough has expanded nicely, add the remaining ingredients, including the egg, and knead everything thoroughly; you want a nice, smooth dough. Let it rise again in a warm, draft-free place for about 1 hour. Roll out onto a baking sheet and let it rise again. Use your fingers to make indentations in the dough and scatter the almonds, powdered sugar, sugar, and butter flakes evenly over the top. Bake in a preheated oven at 180°C – 200°C (top/bottom heat) for about 20 minutes. Remove from the oven and immediately spread a cup of whipped cream over it.