150 g Butter
100 g Butter at room temperature
150 ml Cream
200 ml Milk
0.5 tsp Salt
200 g Sliced almonds
120 g Sugar
1 tsp Vanilla sugar
500 g Wheat flour (type 405 or 550)
42 g Yeast
Heat up the milk in a pan over a very low heat. Meanwhile, put the remaining ingredients in a mixing bowl. Add the milk and knead into a smooth dough in a food processor.
Ingredients
200 ml Milk, 500 g Wheat flour (type 405 or 550), 42 g Yeast, 70 g Sugar, 1 tsp Vanilla sugar, 0.5 tsp Salt, 100 g Butter at room temperature
Start the special programme “Prove dough” and leave the dough to prove at 35 °C for about 1 hour. Using a rolling pin, roll out the dough evenly to the size of the universal tray and leave to prove in the BORA X BO for another 15 minutes.
Melt the butter in a pan then fold in the sugar and sliced almonds. Remove the dough from 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” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.
Once the BORA X BO has heated up, insert the universal tray and bake the cake. Once baked, remove the cake from the oven and pour the liquid cream over it while it is still warm.
Ingredients
150 ml Cream
496.08
10.43 g
31.19 g
43.84 g
