Neighbor is relative here :), they live about two miles away.

It's a German tradition in the countryside to do that when the farmers wives bake those big loaves of bread in the "Backhaus", a little outside house with a large stone oven.

I guess they make the cake after the bread is done, while the stones are still hot.

My wife gets it from a friend from time to time. This shit is out there. Can't compare it to any industrially produced bread.

It's a very simple cake, "Zuckerkuchen" (sugar cake). Tastes great and is traditionally prepared by the farmers wives when they bake those big loaves of bread in the "Backhaus", a little outside house with a large stone oven.

Wood is fired up inside to make the stones soak up heat, ashes are removed and the bread is baked from the heat in the stones.

Recipe, automatic translation from a German site: https://herzelieb.de/zuckerkuchen-rezept-blech-oma-klassiker/

My husband loves sugar cakes and he connects with it super nice childhood memories. The sugar cake recipe from his mother may I also really only modify in nuances, otherwise he does not eat it! The Ingredients for this cake classic should have every housewife always in the house have, because they belong in the basic supply of each household! A real lightning recipe that is practically prepared "on the side". When I bake this sheet cake, I still have the words of my mother-in-law: "NEVER, REALLY NEVER (!!!) replace butter with margarine! replace it with margarine!". Actually this advice was completely superfluous, because I never buy margarine. I myself come from a Butter parentage in which the substitute fat simply had no place. I can only pass on the advice. The cake simply tastes best, if it - perhaps with minimal modifications, which you can find in the tips after the recipe - is prepared according to these instructions.

Sugar cake recipe - beloved sheet cake

Ingredients for the sugar cake 250 ml milk 80 g sugar 1 cube of fresh yeast 1 pinch of love 500 g wheat flour type 550 1 pinch of salt 180 g butter 120 g sugar

Sugar cake - the preparation First, warm the milk slightly so that it is lukewarm. Pour the milk together with the crumbled yeast into a bowl (see below). Add the yeast. Add one tablespoon of sugar and three to four tablespoons of flour. and mix well. Set this pre-dough aside for about 10 minutes. In the meantime, mix the flour with the remaining sugar and salt. mix. Heat 30 grams of butter very briefly so that it is soft. Sprinkle the flour mixture on the mixed yeast and add the 30 grams of warmed butter on top. Now knead the ingredients in the bowl or in the food processor (see below) to a smooth yeast dough. Then place the yeast dough in a lightly oiled bowl, cover with a kitchen towel and let rise for 30 minutes. Line a baking sheet with a baking mat or baking paper and preheat the oven to 200 degrees top/bottom heat. Now roll out the yeast dough with a pastry roller to the size of a baking sheet and press small indentations into the surface with your fingertips. Spread the remaining 150 grams of butter in flakes on the dough and press it down a bit. Then sprinkle the sugar evenly over the top and let rise for another 20 minutes. Put the baking tray in the middle of the oven and bake the sugar cake for about for about 20 minutes. Allow the sheet cake to cool and then cut into cut into even squares.

Tips for the sugar cake

• I always add an additional teaspoon of cardamom to the yeast dough.
• I wouldn't freeze the cake because it doesn't taste good after thawing. It bakes so quickly that it's not worth the effort.
• I like to use brown sugar for the topping - it gives a nice color.
• If you like, you can sprinkle almonds over the cake before baking.
• Two teaspoons of cinnamon mixed with the sugar for the topping gives the cake a great, different flavor.
• By the way, I use regular brand butter (sour cream butter) - because there are differences in the types of butter.