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German Butter Sugar Cake
A northern German yeast sheet cake dotted with butter, coarse sugar and almonds – plain and irresistible. No filling, just a crisp sugary crust..
Cook time
55 min
Servings
16
Ingredients
8
Nutrition
per serving325 kcal
Calories
5 g
Protein
16 g
Fat
40 g
Carbs
Instructions
- 1
Knead the flour, dry yeast, 50 g of the sugar, the salt, the lukewarm milk, 80 g soft butter and the egg into a smooth yeast dough. Cover and let it rise in a warm spot until doubled.
- 2
Roll the dough out evenly on a greased baking sheet and let it rest for another 15 minutes. Press regular little dimples into the dough with your finger.
- 3
Dot the dimples with flakes of the remaining butter and scatter over the remaining sugar and the flaked almonds.
- 4
Bake in a preheated oven at 200 °C for about 25 minutes until the top is golden and the sugar lightly caramelises.
- 5
Let the cake cool briefly and cut it into squares while still slightly warm.
