german butter cake

Directions

1. 1

   German Butter Cake (Butterkuchen) Posted at The Cutting Board by Olga Wednesday Sep 7th, 2005 10:37 pm Makes one 20 x 16-inch cake

2. 2

   4 cups all-purpose flour, divided 1 (1/4 ounce) package active dry yeast or 1 (3/5 ounce) cake fresh yeast 2/3 cup tepid milk 6 egg yolks 14

3. 3

   let this sponge rise for two hours in a warm place until doubled in bulk

4. 4

   Add the remaining flour, the egg yolks, butter and sugar

5. 5

   Knead well for about 10 minutes, then let rise for 30 minutes

6. 6

   Roll out the dough to fit a well-buttered 20 x 16-inch jellyroll pan

7. 7

   Lay it in the well buttered pan, brush it with the beaten egg, sprinkle it with the almonds and coarse sugar and dot it with the butter

8. 8

   Bake in a preheated 350 degree F oven for 45 minutes, or until golden