Buttercake (Butterkuchen)
Ingredients
Base
Cake Topping
Instructions
  1. Preheat oven to 200C/180C fan. Line a swiss roll sized baking sheet (23 x 33cm/ 9 x 13 inches) with non-stick baking paper.
  2. Cream the butter and sugar, then beat in the eggs one at a time. Beat in double cream. Finally sift in the self-raising flour and salt.
  3. Spread the entire mixture evenly on your lined baking sheet and bake in the pre-heated oven for 15 min.
  4. Meanwhile prepare the topping. Melt the butter in a saucepan, then stir in the caster sugar and flaked almonds. Remove the half baked cake from the oven and spread the topping evenly on the sponge. Return to the oven and bake for another 15min or until the topping is a nice golden brown and crisp.
  5. Leave to cool briefly on the baking sheet and then remove onto a wire rack to cool. Slice into even squares and serve.