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German butter cake
German butter cake with almonds and raisins. A nice twist on the traditional butter cake!
ca. 195°C with steam
ca. 20 min
43 pieces
Ingredients
Dough:
5.000 gr
Wheat flour 100%
500 gr
Damco fruitbread cream 10%
500 gr
Damco a-crème de Luxe 10%
500 gr
Damco fruitbread powder with butter 10%
400 gr
Yeast 8%
100 gr
Salt 2%
3.000 gr
Water 55%
Filling:
1.500 gr
Almonds, roasted 30%
1.500 gr
Raisins 30%
Topping:
1.100 gr
Sugar
1.100 gr
Almond shavings
2.150 gr
Butter, in 1.5x1.5 cm cubes
InstructionsPrintDownload PDF
- Mix all ingredients, except the filling, and knead into a thoroughly kneaded dough. Then mix in the filling carefully.
- Weigh the dough into 300 g pieces and shape. Proof for 20 minutes.
- Press the pieces of dough evenly flat and place them in a rectangular pie plate or wooden baking mold with baking paper.
- Allow the dough to proof for 40 minutes and press the butter cubes (50 g each) into the dough.
- Allow to rest for another 30 minutes, then sprinkle with 50 g of the sugar and almond topping.
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