250 g butter
150 ml cream
1 units egg
500 g flour
200 ml milk
0.5 tsp salt
200 g sliced almonds
120 g sugar
1 tsp vanilla sugar
42 g yeast
Soften the butter. Heat up the milk in a pan over a very low heat.
Put the remaining ingredients in a mixing bowl. Add the milk and knead into a smooth dough.
Ingredients
200 ml milk, 42 g yeast, 70 g sugar, 1 tsp vanilla sugar, 0.5 tsp salt, 1 units egg, 500 g flour, 100 g butter
Start the special programme “Prove dough” at 35 °C and prove the dough for about 1 hour.
Using a rolling pin, roll out the dough evenly to the size of the universal tray and then lay it on the tray.
Start the special programme “Prove dough” at 35 °C again and prove for 15 minutes.
Melt the butter in a pan, then fold in the sugar and sliced almonds.
Take the dough out of the oven and carefully brush it with the almond and butter mixture.
Ingredients
150 g butter, 50 g sugar, 200 g sliced almonds
Start the “Butter cake” programme and follow the steps.
Once the BORA X BO has heated up, put the food in the middle of the oven.
When done, take the cake out of the oven, pour cream over and serve.
Ingredients
150 ml cream
502.92
11.02 g
31.65 g
43.91 g
