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Recipe of: © Monsieur Cuisine

Butter cake

MC connect
16 slices
Easy
Ready in: 1:20 h
Preparation time: 30 min.
Created on: 12.05.2020
Last changes: 21.09.2020

MAKES 16 SLICES (FROM A 40 × 30 CM BAKING SHEET)

  • 125 ml lukewarm milk (fresh whole milk 3.8% fat)
  • 25 g fresh yeast
  • 150 g sugar
  • 280 g softened butter
  • 400 g flour (type 550)
  • 2 eggs (medium) at room temperature
  • 2 pinches of salt
  • ½ tsp cinnamon
  • 150 g flaked almonds

PLUS:

  • fat for greasing the baking sheet
  • piping bag with small nozzle

Nutrients

Per slice:

  • calorific value
    1327 kj / 317 kcal
  • protein: 6 g
  • carbohydrates: 26 g
  • fat: 21 g
Instruction
Preparation time
30 min.
Ready in
1:20 h
  1. Grease the baking sheet. Put the lukewarm milk, yeast and and 5 tablespoons of sugar into the blender jug and, with the measuring beaker in place, heat for 3 minutes/speed setting 1/37 °C. Add 70 g of butter in pieces, the flour, eggs and 1 pinch of salt, and, with the measuring beaker in place, process into a smooth dough with the knead button/2 minutes. Place the dough on the baking sheet, roll out to fit the size of the sheet (if necessary, fit to size using well-floured fingers), cover and leave to rise in a warm place for 30 minutes. Clean the blender jug.
  2. Pre-heat the oven to 220 °C.
  3. Put the remaining butter in pieces and a pinch of salt into the blender jug and, with the measuring beaker in place, stir until frothy for 1 minute/speed setting 4. Fill the piping bag with the butter. Use 2 fingers to make depressions in the dough close together, down as far as the base and squirt the butter in dots into the depressions.
  4. Mix the cinnamon with the remaining sugar, sprinkle it over the cake and then arrange the almonds on top.
  5. Bake at 220 °C for 5 minutes, then reduce the temperature to 200 °C and continue to bake for a further 15 minutes until golden. Allow to cook completely on a cake rack.

 

TIPS

Mix 100 g flaked almonds with 100 g chopped walnuts and arrange on top of the cake before baking.

Cinnamon cream goes well with this butter cake.

 

 

Finished!

Bon appétit with Monsieur Cuisine

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