Sunday, February 12, 2012

Sunday cake - butter and almonds

Today I present to you another cake requested by the boyfriend: A sheet cake with butter, sugar and almond slices on top. It's apretty easy cake and serves a lot of people... I was rather surprised when the BF announced that he also ets this cake since it contains neither lemons nor raspberries! But of course I'm more than happy to prepare baked goods he also likes...


Close up of buttery-sugar goodness
About 2/3 of the cake were offered for my RPG group, but he ate the rest alone in one sitting! I am always in awe how he can eat so much and yet stay so lean... Must be his sportyness...

The recipe is rather easy, but you need to buy your cream in a plastik pot...

In a bowl mix together
1 pot of cream (clean and keep the pot!)
3/4 pot sugar
2 pots flour
1 package backing powder
4 eggs
1/2 tsp vanilla extract or 1 package vanilla sugar
and pour/spread on a baking sheet covered with baking paper. Bake @ 175°C for 10 minutes.

In the meantime, mix
125g soft/melted butter
3/4 pot of sugar
1/2 tsp vanilla extract or 1 package vanilla sugar
2-4 tbsp milk
200g plained almonds
and spread over the prebaked cake. Bake for another 15-20 minutes.

5 comments:

MarySew said...

oh, yum! erstmal rezept gebookmarkt :D

Enigma Eden said...

Diesen Kuchen hab ich vor Jaaahren mal gegessen und der ist wahnsinnig toll!

Nächste Woche zum Geburtstag werd ich den backen! Ha!

Danke für das Rezept!

Wollmaus said...

Oh, mit Backpulver? Ich kenne den nur mit Hefeteig! Deinen Teig muss ich unbedingt ausprobieren.

MindLess said...

Oh, soviel Resonanz zu so einem einfachen Kuchen...

@ Trisha: Ob der sich veganisieren lässt, weiß ich nicht. Die Eier kann man ersetzen, aber der Buttergeschmack ohne Butter ist schwer...

@ Wollmaus: Mit Hefeteig und Mandeln kenne ich nur Bienenstich. Wie machst du denn den Kuchen?

Zebrafinki said...

Oh lecker! *yammy*
Bei uns Zuhause heißt der Blitzkuchen.
Blitzschnell gemacht und blitzschnell aufgefuttert! *tihi*