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Butter Or Sugar Cake On A Baking Sheetcakes, ethnic, german 1 cake dough 3/4 oz (20g) yeast 1 teaspoon sugar 1/2 pint (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) 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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