World's best butter cake à la Aunt Ma'anne

Ingredients for 1 servings:

• 400 g flour
• 1 cube of fresh yeast
• 200 ml milk
• 180 g butter
• 180 g sugar
• 1 tsp salt
• 1 packet of vanilla sugar
• 1 egg(s)
• 3 tbsp oil
• Cream 1 – 2 tbsp
• egg yolk

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 30 minutes

Moist sheet cake made according to my grandmother’s recipe, voted the most delicious cake on “Mein schönes Land TV” (NDR)

Dissolve the fresh yeast, 30g butter, and 1 teaspoon of sugar in half of the lukewarm milk. Put the flour in a bowl and make a well in the center. Carefully add the oil and yeast mixture to the well. Gently mix in a little flour to create the pre-dough. Cover with a little flour, the salt, and 1 tablespoon of sugar, then cover and let rise in a warm place for 15 minutes. Grandma’s insider tip: Place a thick pillow on top to keep the dough nice and warm. Mix the pre-dough with the remaining milk and egg and knead well until the dough bubbles and can be easily removed from the bowl. Let the dough rise for another 15-20 minutes in a warm place, until it has doubled in size. Then place the dough on a floured board, knead briefly, and then lift it onto the greased baking sheet. Roll out using a floured rolling pin, press down the edges, and prick the entire dough with a fork. Let it rise for another 15 minutes. Now, evenly distribute the softened butter in small pieces over the dough and press it down lightly. Mix the sugar with the vanilla sugar and spread it evenly over the dough. Preheat the oven to 200°C (top/bottom heat). Bake the cake on the middle rack for about 20-25 minutes, until it has taken on a nice golden color. After baking, mix the egg yolk and cream together, brush the finished cake with it, and glaze it.