Butter Or Sugar Cake On A Baking Sheet Recipe




Butter Or Sugar Cake On A Baking Sheet Ingredients

1 cake dough
3/4 oz (20g) yeast
1 tsp 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
1 bitter almond flavor
1 pinch salt
1 3/4 oz (50g) butter, margarine,
1 or lard, or 3 tb oil
1 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
1 chopped) or hazelnuts
1 (blanched and chopped)

A Recipe for
Butter Or Sugar Cake On A Baking Sheet

 

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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

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Butter Or Sugar Cake On A Baking Sheet

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Butter Or Sugar Cake On A Baking Sheet Directions

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

Serves: 8

 

 

 

 

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