Butterkuchen
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (February 2013) |
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| Alternative names | Zuckerkuchen |
|---|---|
| Type | Cake |
| Place of origin | Germany |
| Main ingredients | Flour, butter, sugar |
Butterkuchen or Zuckerkuchen is a simple German cake baked on a tray. Flakes of butter are distributed on the dough which, after baking, form the characteristic holes. The whole cake is sprinkled with sugar. After further kneading the Butterkuchen is baked. As a variation the dough can be sprinkled with roasted almond flakes.
Butterkuchen is a favourite element of Westphalian and North German coffee tables. It is also served at wedding and funerals and, as a result, is sometimes called Freud-und-Leid-Kuchen ("joy and sorrow cake") or Beerdigungskuchen ("funeral cake").
A regional variation is to sprinkle the Butterkuchen with a sugar-cinnamon mixture rather than with sugar alone.
In Germany in the trade, at least 30 parts butter, clarified butter or butterfat must be used to 100 parts of flour.
See also
Sources
- IREKS-GmbH: IREKS-ABC der Bäckerei, Eigenverlag Kulmbach