This is from the Recipe.com website...
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German Butter Cake
From: Fine Cooking Magazine
Ingredients
1 recipe Sour Cream & Potato Sweet Dough
1-1/2 ounces (3 Tbs.) cold unsalted butter
1/4 cup sour cream
1/4 cup granulated sugar
1/2 cup sliced almonds
Sour Cream & Potato Sweet Dough
8 ounces (1-1/2 cups) plus 3 Tbs. unbleached all-purpose flour
1 teaspoon instant yeast (Red Star QuickRise, Saf's Perfect Rise,
Fleischmann's
RapidRise, or bread machine yeast)
3 tablespoons water
1 very small potato, peeled, boiled, and sieved (to yield 1/4 cup)
2 large egg yolks
2 teaspoons pure vanilla extract
1/4 cup sour cream
3 tablespoons granulated sugar
1/2 teaspoon table salt
1-1/2 ounces (3 Tbs.) cold unsalted butter
Directions1. Shape the dough into a 9x13-inch rectangle that will fit into a
well-buttered 9x13-inch baking pan. Press the dough into the pan (don't worry
about any folds--they'll add to the cake's character). Cover the pan and proof
the dough until it looks puffy but hasn't doubled in volume, about 1-1/2 hours.
2. Cut the chilled butter into tiny chunks and scatter them evenly on the dough
surface. Push the butter chunks down to the bottom of the dough with your
fingertip, taking care not to poke all the way through to the pan. Spread the
dough with the sour cream and then sprinkle it with the sugar and sliced
almonds.
3. Position an oven rack on the top spot and then heat the oven to 400 degrees
F. Cover and proof the shaped dough until it's large, puffy, and remains
indented when lightly pressed with your fingertip, about 1/2 hour. Bake until
golden brown, 15 to 20 minutes, rotating the pan halfway through baking. Let
cool on a rack.
Sour Cream & Potato Sweet Dough
In a large bowl, mix the 3 Tbs. flour with the yeast and then whisk in the
water. Let the mixture sit covered until it has begun to puff, 10 to 15
minutes. Fit a large-capacity food processor with the metal blade. Put the
remaining flour in the workbowl and then add the yeast mixture, potato, egg
yolks, vanilla, and sour cream. Process the dough for about 1 min. Remove it
from the machine and knead it by hand on an unfloured countertop for 1 minute
to
redistribute the heat. The dough will be very stiff at this point. Continue
this
alternating kneading: process for 30 seconds and then knead on the counter for
about 30 seconds, until the dough is very smooth (this should take 2 to 3
processing rounds). Put the dough back in the food processor and add the sugar
and salt, kneading again in the processor and then on the counter until the
sugar has dissolved (the dough will soften considerably and become very sticky;
this is fine). Finally, return the dough to the processor, add the butter, and
do another alternating kneading round until the butter is well incorporated and
the dough is very soft and smooth, about 1 minute. The dough won't clean the
bowl at this point. It's all right if it feels quite soft and warm after
processing: kneading the dough on the counter will help it cool down and firm
up. Transfer the dough to a container at least four times its volume (no need
to
grease the container); seal well. (At this point, the dough can instead be
rolled in flour and then sealed in a plastic bag and refrigerated for up to 4
days. If you do mix ahead and chill the dough, pull it out of the fridge 3 to 4
hours before baking.) Let the dough ferment at room temperature for about 3
hours or until it's expanded to 3 times its volume and an indent remains when
you press it with a floured finger.
~@~@~@~@~@~@~@~
Rhonda G in Missouri
"Laughter is the shock absorber that eases the blows of life."
[Non-text portions of this message have been removed]
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