Danish Butter Cake Recipe

225 g/8 oz/1 cup butter or margarine, diced
175 g/6 oz plain (all-purpose) flour
40 g/1.5 oz fresh yeast or 60 ml/4 tbsp dried yeast
15 ml/1 tbsp granulated sugar
1 egg, beaten
1/2 quantity Danish Custard Filling
60 ml/4 tbsp icing (confectioners') sugar, sifted
45 ml/3 tbsp currants

Method:

Rub 100 g/4 oz of the butter or margarine into the flour. Cream together the yeast and granulated sugar, then add it to the flour and butter with the egg and mix to a smooth dough. Cover and leave in a warm place for about 1 hour until doubled in size.

Turn out on to a floured surface and knead well. Roll out one-third of the dough and use to line the base of a greased 23 cm/9 in loose-bottomed cake tin (pan). Spread the custard filling over the dough.

Roll out the remaining dough to a rectangle about 5 mm thick. Cream together the remaining butter or margarine and the icing sugar, then mix in the currants. Spread over the dough, leaving a gap around the edges, then roll up the dough from the shorter side. Cut into slices and arrange on top of the custard filling. Cover and leave in a warm place to rise for about 1 hour. Bake in a preheated oven at 230°C/450°F/gas mark 8 for 25–30 minutes until well risen and golden on top.