Rural butter cake

25 Min

Butter cake with a difference: We have also refined the dough with our Kölln Nuss & Krokant oat muesli.

Preparation

1

Dissolve yeast in warmed milk. Mix butter, sugar, vanilla sugar and eggs until foamy and mix with flour and Kölln muesli. Add the mixed yeast, salt, lemon juice and zest and knead everything into a smooth dough.
2

Spread the dough on a greased baking tray and let it rise, covered, for about 30 minutes. Melt butter with sugar in a saucepan. Add the flaked almonds and stir. Spread the mixture on the cake and bake in the preheated oven. Top/bottom heat: 200 °C Circulating air: 180°C Baking time: approx. 25 minutes

Author: Peter Kölln

Photographer: Photo Seiffe/Arvid Knoll

Ingredients

Serving(s)

For the topping:

100 G

butter

100 G

Sugar

50 G

Almond flakes

For the dough:

42 G

Yeast (fresh)

250 ml

Whole milk

200 G

butter

75 G

Sugar

1 pack

vanilla sugar

Eggs

430 G

Wheat flour type 405

100 G

Delicate Kölln Oat Flakes

1 prize

Salt

1/2 pcs

Organic lemon

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Ingredients

Serving(s)

For the topping:

100 G

butter

100 G

Sugar

50 G

Almond flakes

For the dough:

42 G

Yeast (fresh)

250 ml

Whole milk

200 G

butter

75 G

Sugar

1 pack

vanilla sugar

Eggs

430 G

Wheat flour type 405

100 G

Delicate Kölln Oat Flakes

1 prize

Salt

1/2 pcs

Organic lemon