BUTTER OR SUGAR CAKE ON A BAKING SHEET

      Title: BUTTER OR SUGAR CAKE ON A BAKING SHEET
  Categories: Ethnic, German, Cakes
       Yield: 8 Servings
  
            CAKE DOUGH
     3/4 oz (20g) yeast
       1 ts Sugar
     1/2 pt (285ccm) lukewarm milk
   1 1/8 lb (500g) flour
   2 1/2 oz 3 1/2 (75-100g) sugar
       3    Drops baking essence
            Bitter almond flavor
       1    Pinch salt
   1 3/4 oz (50g) butter, margarine,
            Or lard, or 3 tb oil
            TOPPING
   1 3/4 oz 4 1/2 (50-125g) butter
   2 1/2 oz (75g) sugar
       1    Packet vanillin sugar
   1 3/4 oz (50g) almonds (blanched and
            Chopped) or Hazelnuts
            (blanched and chopped)
  
   FOR THE CAKE DOUGH:  cream the yeast with 1 tsp of the sugar and 5
   tbs of the milk. Sieve 2/3 of the flour into a large mixing bowl,
   make a well in the center and pour in the yeast; cover with 1/4 in
   (1/2 cm) layer of flour. Distribute the sugar, flavoring, and melted
   lukewarm fat on the flour around the well; take care that they do NOT
   come in contact with the yeast. As soon as the yeast shows large
   cracks, begin to stir all the ingredients together, starting from the
   middle, and gradually adding the rest of the milk. Beat the dough
   with a strong wooden spoon until it shows bubbles.  Knead in the rest
   of the flour; if the dough should be sticky add a little more flour,
   but not too much the dough should remain soft. Leave in a warm place
   until the dough has doubled in size. Knead thoroughly again and roll
   out on a greased baking sheet. Place a folded piece of greaseproof
   paper against the dough at the open end of the baking sheet. FOR THE
   TOPPING:  Either flake the fat evenly over the cake or melt it and
   brush it over.  Mix the sugar with the vanillin sugar and nuts and
   sprinkle evenly over the cake. Leave in a warm place until the cake
   has doubled in size and then bake. OVEN: preheat for 5 minutes at
   very hot, bake at moderately hot. BAKING TIME: about 15 minutes
   
   from Dr. Oetker German home baking Typos by Molli
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