Zuckerkuchen/Butterkuchen - super fluffig, saftig und die Oberfläche ist leicht karamellisiert

Sugar cake, also known as butter cake, is a simple sheet cake. It tastes best when it is still lukewarm. Recipe for the sugar cake / the baking frame has the dimensions 18.5 cm X 34 cm (4 people) pre-dough: 50 g flour type 405 or 505 2 grams of yeast 40 grams of water _________________________________________________________ main dough: 250 g flour type 405 or 505 22 grams of sugar 60 grams of butter 20 grams of yeast 120 ml lukewarm milk (approx. 32°C/ 89,6 °F) please do not use hot milk 5 grams of salt _________________________________________________________ topping: 120 g butter cut into small cubes 120 grams of sugar 100 ml cream to coat the butter cake _________________________________________________________ Knead the ingredients for the pre-dough together and leave covered in the fridge overnight. Before the starter is processed further, bring it back to room temperature (take it out of the fridge about 1.5 hours beforehand). Mix all the ingredients together except for the salt and knead for 2 minutes. Then the salt is added and the dough is kneaded for another 8 - 10 minutes. Lightly flour your hands and dough and form a ball out of the dough. Cover the dough and let it rest in a warm place for about 45 minutes. Flour the work surface and rolling pin and roll out the dough to the desired size. When rolling out - do not press too hard. Place the dough on a baking tray lined with baking paper and place the baking frame. Use your fingers to make a well in the dough every two centimeters and place a small knob of butter in each well. Sprinkle the sugar all over the cake. Cover the tray with the cake and let it rest for another 15-20 minutes. In the meantime, preheat the oven to 235 °C /455°F top and bottom heat and provide an ovenproof bowl for the water. Heat the water and pour it into the bowl. Bake the cake on the middle shelf and put the hot water underneath or next to it. After 5 minutes baking time, remove the bowl with the water. Continue baking the icing until lightly browned. Remove the cake from the oven and place on a fireproof surface. Immediately spread the butter cake with the cream. Let the cream soak in and the cake can be eaten. Ohhhh my god it's delicious!!!! If you don't eat the whole cake on the day of baking, you can freeze it fresh and in portions. You can then defrost the butter cake in the microwave. Have fun baking.