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Super moist butter cake without yeast

updated

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Ingredients for 1 servings:

  • 1 cup of cream, 200 g
  • 200 g sugar
  • 280 g flour
  • 1 sachet of baking powder
  • 1 sachet of vanilla sugar
  • 4 eggs
  • 125 g butter
  • 250 g sugar
  • 4 tbsp milk
  • 200 g almond flakes

Instructions

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

Combine the cream, sugar, flour, baking powder, vanilla sugar, and eggs to form a smooth batter. Spread the batter onto a baking sheet lined with baking paper and bake in a preheated oven at 200°C (top/bottom heat) for about 15 minutes. Meanwhile, heat the topping ingredients in a saucepan. After 15 minutes of baking, pour the almond mixture over the almost-finished cake and spread it evenly. Bake for about another 10 minutes, until the cake is light brown. Tip: The cake freezes perfectly after it has cooled.

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Written by John Myers

Professional Chef with 29 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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