Description
Goldbrauner Butterkuchen mit knusprigen Mandelblättchen, saftigem Teig und zartschmelzender Kruste. Cremige Sahne verleiht ihm eine luftige, weiche Textur und feinen, buttrig-nussigen Geschmack. Ein Genuss für alle Sinne.
Ingredients
Scale
- 1 Becher Sahne
- 2 Becher Mehl
- 1 Becher Zucker
- 1 Päckchen Backpulver
- 3 Eier
- 150 g Butter
- 3 EL Milch
- 140 g Mandelblättchen
Instructions
- Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper, making sure it covers the entire surface to prevent sticking.
- Use the empty cream (Sahne) container as your measuring cup for all ingredients. This will ensure all measurements are consistent and will make preparation easier.
- In a large mixing bowl, combine the 2 Becher (cups) of flour, 1 Becher (cup) of cream, 1 Päckchen (packet) baking powder, 3 eggs, and ½ Becher (cup) of sugar. Use a hand mixer or a whisk to blend all ingredients together until you have a smooth, lump-free batter.
- Pour the batter onto the prepared baking sheet and spread it evenly using a spatula, ensuring the batter covers the entire surface equally for uniform baking.
- Place the baking sheet on the middle rack of the preheated oven and bake for about 10 minutes. The batter should be slightly set but not fully baked.
- While the base is baking, prepare the almond-butter topping. In a small saucepan, combine the 3 tablespoons of milk, the remaining ½ Becher (cup) of sugar, and 150 g of butter. Place the saucepan over medium heat and gently stir until the butter is completely melted and the mixture is smooth and slightly thickened. Do not let it boil.
- After the base has baked for 10 minutes, remove it from the oven. Carefully pour or spread the warm butter-milk-sugar mixture evenly over the partially baked cake base using a spoon or offset spatula.
- Evenly sprinkle the 140 g of sliced almonds (Mandelblättchen) over the top of the cake, ensuring the entire surface is covered.
- Return the baking sheet to the oven and bake the cake for an additional 10 minutes, or until the almond topping is golden brown and bubbling lightly. Keep an eye on the cake to prevent the almonds from burning.
- Remove the cake from the oven and allow it to cool slightly on the baking sheet. Once it has cooled enough to handle, cut into squares or rectangles and serve. The cake tastes best when freshly baked and slightly warm.
Notes
For best results, serve the Mandel-Butterkuchen while it is still fresh and slightly warm. You can adjust the amount of sliced almonds on top according to your preference, using up to 200 g for a thicker, crunchier almond layer. If you prefer a less sweet cake, you may reduce the sugar slightly. This cake is perfect for spontaneous guests or when you need a quick and delicious treat.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
