Effortless Buttermilchkuchen Fluffig Köstlich (Print Version)
# Ingredients:
01 -
200 g heavy cream.
02 -
1 packet vanilla sugar.
03 -
150 g sliced almonds.
04 -
30 g sugar (for almonds).
05 -
1 packet baking powder.
06 -
400 g flour.
07 -
500 g buttermilk.
08 -
3 eggs.
09 -
200 g sugar (for batter).
10 -
125 g butter.
# Instructions:
01 -
Poke holes all over the cake, then pour cold cream on top and let it cool down.
02 -
Bake for about 25 minutes at 180°C with top and bottom heat until you get a lovely golden color.
03 -
Spread the batter on a baking sheet, then sprinkle over vanilla sugar, some almonds, and the extra sugar.
04 -
Grab your butter and sugar and mix them together. Beat in the eggs one by one. Toss in the buttermilk next, and then blend the flour with baking powder in, but don’t overmix.
# Notes:
01 -
Lasts in the fridge for a couple of days.
02 -
You can also bake it using fan at 160°C.