Dagmar Pie / butter cake

Ingredients for Dagmar Pie / butter cake

Instructions for Dagmar Pie / butter cake

To prepare the Dagmar Pie / butter cake recipe, please follow these instructions:

Dough:
Lun milk for it is small-fingered, and dissolve the yeast in it. Cut the butter into smaller cubes and add the milk with the other ingredients. Eat or stir the stirrer until the dough is smooth and even. The dough stickes a bit, but the more you kneel or touch, the less stick it when it's raised. Put the dough for upright for half an hour.

Cream:
While the dough raises you make the cream by whipping sugar, egg and wheat flour together in a bowl. Warm milk and vanilla sugar until it boils in a saucepan, take the pan of the heat and add the egg mixture. Put the pot back on the heat and cook the cream quickly while whipping. The cream must only boil. Cool the pot, with cream, in a bowl of cold water.

remonce:

While the cream cools, make the remonce by stirring soft butter, light syrup, and brown well together.

When the dough has finished raising it is slung down on a table with a little flour. Divide the dough into two equal parts and roll one part out to fit the bottom of a small baking sheet, approx. 30 x 40 cm. Put it in the baking sheet, coated with baking paper and butter first with half of the remoncen and then pour the cream over.

The other half of the dough is rolled out to the same size as the bottom. Then butter the remaining remonce, roll it rolled and cut out as for cinnamon sticks for 25 pcs. Place the snails close to the bottom and bag the cake in a preheated oven at 2000C for 20 minutes, on the middle oven pan.

The cake is decorated with icing when it is cold.