Danish butter cake – fluffy and moist!

Danish butter cake is always a good choice! The yeast dough makes the cake light and fluffy, while the delicious almond cream ensures that the cake remains buttery, moist and sweet. This dessert is just perfect for any occasion where cake is appropriate. And an event isn’t really good until cake is appropriate (as we should all know).

Up there in Scandinavia, they simply know how to make good desserts. For example, who can resist classic Swedish kanelbullar? The delicious cinnamon rolls are just wow. And that’s exactly how it feels with our Danish butter cake. These are also snails, but with almonds instead of cinnamon and as a bonus in cake form. Basically the same concept, but better because cake. With this combination, you can put an excellent dessert on the table that everyone will love.

Here are some more delicious Scandinavian desserts, because they have great recipes in the north:

Norwegian school baller from above on a dark plate next to a flower and grated coconut on a light stone table.

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And now we come to the Danish butter cake! After all, the airy, soft dough and the exquisite almond cream do not make themselves. But before that, a few Scandinavian main dishes if you want to plan a whole Scandinavian-style menu:

Sliced ​​Danish butter cake on a pink plate, next to another plate with a piece of cake on a blue tablecloth

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Our recipe for Danish butter cake convinces just about everyone

description

This recipe for Danish butter cake makes everyone at the dinner table happy, because love goes through the stomach. You can really convince everyone how much you love them with such a delicious dessert.

preparation

  1. Melt 50 g of butter, add the milk and remove the pot from the stove. Stir in the yeast and 2 tbsp sugar. Mix flour and 1 pinch of salt. Add 1 egg and lukewarm milk mixture, knead until a smooth dough forms. Cover and let rise in a warm place for about 1 hour until the dough has doubled in volume.

  2. For the almond cream, cream together 150 g of butter with 150 g of sugar. Stir in the almonds and bitter almond oil. Knead the dough briefly. Roll out about 1/3 of the dough on a floured work surface (26 cm ø) and place on the bottom of a greased spring form (26 cm ø). Melt 25 g of butter and spread the base with it. Put about 1/3 of the almond mixture on top and spread.

  3. Roll out the remaining dough on a floured work surface into a rectangle (approx. 35 x 40 cm). Spread the remaining almond mixture on top. Roll up the dough from the long side. Cut the roll into 16 slices and place in the pan. Leave for another 15 minutes.

  4. Melt 25 g of butter for brushing. Beat 1 egg and stir in butter. Spread the cake with the butter mixture. Bake in a preheated oven (180 degrees, fan: 160 degrees, gas: level 2) for about 40 minutes. Allow to cool. Dust cake with icing sugar.