Butter or sugar cake on a baking sheet
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Butter or sugar cake on a baking sheet
  Butter    German    Cakes  
Last updated 6/12/2012 1:11:30 AM. Recipe ID 39010. Report a problem with this recipe.
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      Title: Butter or sugar cake on a baking sheet
 Categories: Ethnic, German, Cakes
      Yield: 8 Servings
 
           CAKE DOUGH
    3/4 oz (20g) yeast
      1 ts Sugar
    1/2 pt (285ccm) lukewarm milk
  1 1/8 lb (500g) flour
  2 1/2 oz 3 1/2 (75-100g) sugar
      3    Drops baking essence
           Bitter almond flavor
      1    Pinch salt
  1 3/4 oz (50g) butter, margarine,
           Or lard, or 3 tb oil
           TOPPING
  1 3/4 oz 4 1/2 (50-125g) butter
  2 1/2 oz (75g) sugar
      1    Packet vanillin sugar
  1 3/4 oz (50g) almonds (blanched and
           Chopped) or Hazelnuts
           (blanched and chopped)
 
  FOR THE CAKE DOUGH:  cream the yeast with 1 tsp of the sugar and 5
  tbs of the milk. Sieve 2/3 of the flour into a large mixing bowl,
  make a well in the center and pour in the yeast; cover with 1/4 in
  (1/2 cm) layer of flour. Distribute the sugar, flavoring, and melted
  lukewarm fat on the flour around the well; take care that they do NOT
  come in contact with the yeast. As soon as the yeast shows large
  cracks, begin to stir all the ingredients together, starting from the
  middle, and gradually adding the rest of the milk. Beat the dough
  with a strong wooden spoon until it shows bubbles.  Knead in the rest
  of the flour; if the dough should be sticky add a little more flour,
  but not too much the dough should remain soft. Leave in a warm place
  until the dough has doubled in size. Knead thoroughly again and roll
  out on a greased baking sheet. Place a folded piece of greaseproof
  paper against the dough at the open end of the baking sheet. FOR THE
  TOPPING:  Either flake the fat evenly over the cake or melt it and
  brush it over.  Mix the sugar with the vanillin sugar and nuts and
  sprinkle evenly over the cake. Leave in a warm place until the cake
  has doubled in size and then bake. OVEN: preheat for 5 minutes at
  very hot, bake at moderately hot. BAKING TIME: about 15 minutes
  
  from Dr. Oetker German home baking Typos by Molli
  




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Recipe ID 39010 (Apr 03, 2005)

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