Kuchen with almond crumbs

Category: Bakery products
Kitchen: german
Kuchen with almond crumbs

Ingredients

Flour 400 g
Sugar 70 g
Dry yeast 11 g
Vanilla sugar 25 g
Salt 1/4 teaspoon
butter 300 g
Milk 100 ml
Chicken eggs 4 things
Almond 150 g
Powdered sugar 200 g
Lemon juice 4 tbsp. spoons

Cooking method

  • Sift flour, add sugar, yeast, vanilla sugar, salt, mix everything.
  • Heat milk until hot, remove from heat and melt half of the butter (150 g) in it
  • Pour milk into flour and stir. You will get a dense dough.
  • Add eggs one at a time, stirring thoroughly after each egg addition. The result is a not dense, sticky dough. Cover with a towel and let rise. I had the dough for about an hour. It has increased in size by about 2.5 times.
  • Line a baking sheet with baking paper and grease with vegetable oil. Add dough and leave to rise for another 20 minutes. Preheat oven to 190 degrees.
  • Cut the remaining butter into cubes. Make indentations on the surface of the dough with your finger and put butter there. Sprinkle with almond petals. I had no petals, I used coarsely chopped almonds.
  • Bake for 18-20 minutes.
  • Prepare the icing with powdered sugar and lemon juice and pour over the cake.
  • Kuchen with almond crumbs
  • Kuchen with almond crumbs
  • Kuchen with almond crumbs
  • Kuchen with almond crumbs
  • Kuchen with almond crumbs

The dish is designed for

lot

Time for preparing:

1 hour 40 minutes

Cooking program:

oven

Note

It turned out to be a big airy pie.
I do not have enough sweetness, and I had to grate the zest from the lemon and add to the dough.

The recipe came by mailing, without specifying the author. And the name is wondrous - German Pie "Kuchen"

Trishka
I’m the first for a pie, I’m the one on the plate, you can!
I love simple and delicious recipes, thanks, took it in!
Admin

Tan, well, I'm still a living person, and I understand a lot about baking for the time being And you tease and tease ... and I have a close-up written on my computer
Well, at least I will admire the especially beautiful cut
Tanyulya
Oh, what a fluffy !!!
Gotta bake, not today, probably next weekend.
Tatyanathank you
ang-kay
Tanyush, great as always. Is the milk hot and pour it into the flour as soon as the butter is gone?
celfh
Quote: Trishka
me that piece that is on the plate, you can
Ksyusha, all for you)) Help yourself))
Quote: Admin
Well, at least I will admire the especially beautiful cut
Tanya, I think everything will be fine, and your computer will have a green light!))
I adore my doctor)) when I start pestering him with questions, maybe not, he answers - in moderation everything is possible)))

Quote: Tanyulya
Tatiana, thank you
Yes to health, Tanyusha))
Quote: ang-kay
Is the milk hot and pour it into the flour as soon as the butter is gone?
Yes, Angela, but the milk cools down significantly, while the butter dissolves in it, to a temperature pleasant for yeast))
Mirabel
Tatyana, oh oh oh, what a cake !!! cake even
Tell me, what is the size of the mold? standard baking sheet?
celfh
Vika, I have a non-standard protrusion, with internal dimensions 35 * 30, and here it is baked.
Mirabel
Tatyana, Thank you! must be selected from the inventory.
Crochet
Quote: celfh
I have a non-standard port

I didn’t immediately realize what kind of port wine it was, non-standard ...

Port, I think it is also port in Africa ...

It's about the nasty, as it turned out ...
celfh
Quote: Krosh
port wine
Aaaaaaaaa, rearranged letters)))

I, unfortunately, do not drink anything at all, stronger than kefir))))


Borisyonok
celfh, Tanyusha!
Happy Victory Day!
And I'm with a delicious!
Kuchen with almond crumbs
celfh
Elena, Helen, happy holiday! What a beautiful cake you made !!!)))
Borisyonok
Tatyana, and how delicious it turned out !!!
I added orange zest in sugar and brandy to the dough ... and it turned out sweet and aromatic!
I forgot to say Thank you!
Creamy
celfh, Tanya, thanks for the fluffy recipe. And for myself, I understood how to get beautiful craters on the surface of the cake in an orderly nesting way. Wonderful cake!
celfh
Quote: Borisyonok
I forgot to say Thank you!
Yes to health! I'm very glad that the cake tasted right
Quote: Creamy
fluffy recipe
Alya, really fluffy
kirch
celfh, Tanya, and I baked a pie yesterday, albeit with digressions. There were no nuts, so without them. I added raisins to the dough. My husband is a fan of raisins, he demands to add it everywhere. Everything else is exactly according to the recipe. Tasty, almost straight cake. Thank you
celfh
Quote: kirch
Tasty, almost straight cake.
I thought so too)))
posetitell
Well, with such a recipe, no cakes are needed. The husband tasted it and said - how fluffy and gentle. Very tasty. And I still did this on water (I can't milk). Thanks for the awesome recipe.
celfh
Nikka, to your health!
Irina @
celfh, made your cake yesterday. Very, very tasty)). I went for several days and certainly wanted to do it. And I didn’t regret it - light, fluffy, gentle. And in terms of time, it's very simple.
I made some changes on my own: increased the sugar to 100g. and I made another glaze, on cream, because there was no lemon (I think it should be tastier with it). On one side of the pie, in the grooves - red currant berries. I poured the icing a little before baking (but the cake began to brown too quickly) and then poured the rest over the hot cake.
Thanks for the recipe, I will definitely repeat, you still need to do it with lemon / orange
celfh
Irina @, I'm very glad that I liked the cake, good health

I think you will also like the glaze)))

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