Receta Butter Or Sugar Cake On A Baking Sheet
by Global Cookbook

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	Raciónes: 8

Ingredientes

1 pch salt
1 3/4 ounce (50g) butter, margarine, Or possibly lard, or possibly 3 tb oil TOPPING
1 3/4 ounce 4 1/2 (50-125g) butter
2 1/2 ounce (75g) sugar
1 pkt vanillin sugar
1 3/4 ounce (50g) almonds (blanched and Minced) or possibly Hazelnuts (blanched and minced)

FOR THE CAKE DOUGH: cream the yeast with 1 tsp of the sugar and 5 tbs of the lowfat milk. Sieve 2/3 of the flour into a large mixing bowl, make a well in the center and pour in the yeast; cover with 1/4 in (1/2 cm) layer of flour. Distribute the sugar, flavoring, and melted lukewarm fat on the flour around the well; take care which they don't come in contact with the yeast. As soon as the yeast shows large cracks, begin to stir all the ingredients together, starting from the middle, and gradually adding the rest of the lowfat milk. Beat the dough with a strong wooden spoon till it shows bubbles. Knead in the rest of the flour; if the dough should be sticky add in a little more flour, but not too much the dough should remain soft. Leave in a hot place till the dough has doubled in size. Knead thoroughly again and roll out on a greased baking sheet. Place a folded piece of greaseproof paper against the dough at the open end of the baking sheet. FOR THE
TOPPING: Either flake the fat proportionately over the cake or possibly heat it and brush it over. Mix the sugar with the vanillin sugar and nuts and sprinkle proportionately over the cake. Leave in a hot place till the cake has doubled in size and then bake. OVEN: preheat for 5 min at very warm, bake at moderately warm.
Baking Time: about 15 min
from Dr. Oetker German home baking