Butter cake

Ingredients for 1 servings:

• 375 ml milk
• 2 points dry yeast
• 50 g butter, soft, good
• 50 g sugar
• 1 pinch of salt
• 1 egg(s)
• n. B. Flour, approx. 500 – 700 g
• Grease for the tray
• 125 g butter, for the topping
• 100 g sugar, for the topping

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Yeast dough for sheet cakes

Heat the milk and mix it with the dried yeast, softened butter, sugar, a pinch of salt, and the egg. Knead the egg into the flour. The dough should be very sticky and have the consistency of honey or syrup. Place everything on a greased baking sheet. It’s often very difficult to spread the extremely sticky dough evenly on the baking sheet. I do it like this: wet your hand and spread the dough with it, repeatedly wetting your hand so the dough doesn’t stick to your hand. Let the dough rise on the baking sheet. This can take up to two hours, depending on the temperature of the dough and the kitchen. After it’s risen, use your fingertips to make deep indentations about 4-5 cm apart in the dough all over the baking sheet. Place a hazelnut-sized piece of butter into each indentation, then sprinkle everything thickly with sugar. Bake quickly in a hot oven at 220°C (top/bottom heat). The cake is usually baked after about 15 minutes. Tips: Instead of sprinkling butter and sugar, you can also use crumbles, plums, or other fruit for the topping on these sheet cakes. Always add the topping to the dough after it has risen. Then bake at a lower heat for a correspondingly longer time. The butter cake tastes best when served lukewarm. It freezes well and tastes just like freshly baked when thawed in the microwave.