Preparation: Preheat oven to 175 ° C . Grease the pan well with butter , sprinkle it with flour and tap out the excess flour form . Stir the butter with sugar , salt , vanilla sugar (or lemon zest ) and the hash with a wooden spoon or mixer until fluffy. Stir in the eggs one at a time . Add the following to egg only after the previous whole is contained in the mixture. Beat the dough on lightly . Stir by hand , in parts , the flour with self-raising flour through. The dough should fall into points of the spoon . Fill the cake pan two-thirds of the dough . Spread the dough on the narrow sides and make up what a " gutter " lengthwise in the middle of the dough .

Turn the cake tin on the wire rack on the bottom shelf in the preheated oven . Bake the cake in 80-90 minutes until tender and golden . With a skewer can be removed carefully check if the cake is cooked . He should come out clean but not dry. Then the cake is cooked. Turn the cake tin to a wire rack and let the cake cool for 10 minutes with the cake tin over there . Take it there and let the cake without any 10 minutes. Put the form on it again over and let the cake cool completely . Enjoy your meal.

Ingredients:

200 g soft ( dairy / cream ) butter

200 g caster sugar

pinch of salt

2 sachets vanilla sugar ( or grated zest of ½ lemon )

4 eggs

100 g flour , sifted with

100 g self-raising flour

cake tin, about 2 liters