Gloopy dough
Half impaled
                with butter
Ready to cook

Originally from: http://www.poiresauchocolat.net/2013/11/butterkuchen.html

We made this cake after going on the marvellous Berlin Mitte Food Tour.  Our first stop on the tour was at Lindners deli.  Originally a butter maker, Lindners have branched out to providing many high quality foods, amongst which Bastian was enthusiastic to have us sample their Butterkuchen.  He sent us the link above after the tour and here we've modified it to be as close as possible (we think) to the Lindners version.

Makes ~12 small cakes.

Requires a Kenwood Chef or equivalent or lots of work hand-kneading gloopy dough.


For the dough:

For the topping:


  1. Place the milk and butter in a bowl, heat in a microwave for 40 seconds and then blend.
  2. Add the flour, sugar and salt to the same bowl and blend the lot together.
  3. Add the yeast and blend.
  4. Lightly beat the egg and add it also.
  5. Transfer this mixture to a stand mixer with a dough hook and knead for 8 minutes or more at high speed; the mixture will make a very sloppy dough.
  6. Wrap the dough in cling film and put in a warm place to rise for 45 to 60 minutes; it should approximately double in size.
  7. If there is time, transfer the dough to a fridge for an hour to firm up.
  8. Pre-heat the oven to 200 C.
  9. Place a large piece of greaseproof paper on a work surface, dust it with flour and roll the dough out on the greaseproof paper to around 5 mm thick.
  10. Transfer the dough, on the greaseproof paper, to a baking sheet and leave to rise a little more for ~30 minutes.
  11. Cut the butter for the topping into 5 mm cubes.
  12. On one half of the dough, make indentations with your finger or the wrong end of a knife (see picture).
  13. Insert half of the butter cubes into the holes you've just made.
  14. Take the other half of the dough and lift it on top of the section you've just impaled with butter.
  15. Repeat the impaling/inserting process with the new layer.
  16. Put the sugar for the topping into a bowl.
  17. Split the vanilla pod and scrape out the seeds into the sugar.
  18. Add the flaked almonds to the bowl with the sugar and vanilla and mix together.
  19. Sprinkle this mixture evenly over the dough.
  20. Cook in the oven for 12 minutes: it should come out golden but not browned.

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