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    You are in: Home / Recipes / German Butter Cake Butterkuchen Recipe
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    German Butter Cake Butterkuchen

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Olha's Note:

    Tender yeast cake with almond topping.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    CHOPPED ALMOND TOPPING

    • 1 egg, beaten
    • 1 cup almonds, blanched and finely chopped
    • 2 tablespoons coarse sugar
    • 4 tablespoons butter

    Directions:

    1. 1
      Mix the yeast with the milk and 2 1/2 cups of the flour; let this sponge rise for two hours in a warm place until doubled in bulk.
    2. 2
      Add the remaining flour, the egg yolks, butter and sugar.
    3. 3
      Knead well for about 10 minutes, then let rise for 30 minutes.
    4. 4
      Roll out the dough to fit a 20 by 16 inch jelly roll pan.
    5. 5
      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.
    6. 6
      Bake in a preheated 350 F.
    7. 7
      oven for 45 minutes, or until golden.
    8. 8
      To make one 20 by 16 inch cake Dorothee V.
    9. 9
      Hellermann Das Kochbuch Aus Hamburg.

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    Nutritional Facts for German Butter Cake Butterkuchen

    Serving Size: 1 (1281 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5261.7
     
    Calories from Fat 2886
    54%
    Total Fat 320.7 g
    493%
    Saturated Fat 151.7 g
    758%
    Cholesterol 1916.6 mg
    638%
    Sodium 2147.4 mg
    89%
    Total Carbohydrate 497.4 g
    165%
    Dietary Fiber 31.2 g
    125%
    Sugars 84.3 g
    337%
    Protein 113.2 g
    226%

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