Dutch Butter Cake

Mix the pastry flour, cold butter cubes, fine granulated sugar, white powdered sugar and optionally a pinch of salt in a mixing bowl with a flat hook until a crumbly dough forms. Remove the dough from the bowl and knead by hand into a firm ball. Wrap it in plastic wrap and let rest for half an hour in the refrigerator.

Preheat the oven to 200 °C (convection oven 180 °C).

Place a sheet of parchment paper at the bottom of the springform pan and mark the outline. Spread the ball of dough with the palm of your hand over the bottom of the pan. If needed, make grooves on top with a fork and lightly brush with a bit of the beaten egg.

Bake the butter cake until lightly golden, for 18 to 22 minutes. When you take the cake out of the oven, it is still very soft. Leave the springform pan ring around the cake and put it in the refrigerator until it is completely firm. The cake is best after a night in the refrigerator.