Butter cake with almonds

Butter cake with almonds – just like grandma’s. Look at pictures 3 & 4, that’s the secret of this cake!

INGREDIENTS
(for 1 tray)

FOR THE YEAST DOUGH

500 g wheat flour (type 405)
1 cube of fresh yeast (approx. 42 g)
200 ml milk
70 g sugar
1 packet of vanilla sugar
½ tsp salt
100 g soft butter
1 egg (size M)
some butter for the mold
some wheat flour for working the dough

FOR THE TOPPING

150 g cold butter
80 g sugar
200 g sliced ​​almonds
200 g cream

PREPARATION

Step 1
For the yeast dough, put the flour in a bowl and crumble in the yeast. Heat the milk and add it.  Add the remaining ingredients and knead everything vigorously for at least 5 minutes using the dough hook on the mixer. Cover and leave to rest for approx. 60 minutes. Grease a baking tray (38 x 45 cm).

Step 2
After the resting time, knead the risen yeast dough vigorously again. Then roll it out on a lightly floured work surface to the size of the baking tray and place it on the baking tray. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).

Step 3
For the topping, press small dents into the yeast dough with the handle of a wooden spoon. Cut the butter into small flakes and spread them into the hollows on the cake. Sprinkle with sugar and almonds.

Step 4
Bake in the preheated oven for approx. 35 minutes. Drizzle the cream over the cake while it is still hot. Allow the cake to cool completely. The cake makes approx. 24 pieces.