Butter cake Bezmein

Ingredients for 1 servings:

• 1 ½ packs of fresh yeast (42 g each)
• 200 ml milk
• 200 g ground corn kernels
• 3 eggs
• 1 pinch of salt
• 50 g cane sugar
• 400 g ground corn kernels
• 500 ml milk
• 150 g butter
• 150 g cane sugar
• 400 g ground corn kernels
• 2 bags of vanilla sugar (Bourbon)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

gluten-free

Yeast starter: Mix yeast with lukewarm milk. Stir in 200g flour. Keep the dough warm and let it rise. (If it doesn’t work, add very little if it does). Dough: Beat egg, butter, salt, and sugar until fluffy. Add cornflour, yeast starter, and milk; it should be like a sponge cake. Spread on a baking tray lined with baking paper. Top the dough with 2 tbsp of butter. Mix the sugar and vanilla sugar and sprinkle over it with your hand. Place in the middle of an oven preheated to 200°C and bake for about 30 minutes. Allow to cool, then pull the dough onto the baking paper and onto a board. Cut and eaten the same day.