Traditional German yeast cake with caramelized almonds and vanilla cream filling - a classic European dessert.
Instructions
Mix flour, sugar, and yeast. Add warm milk, butter, and egg. Knead until smooth and let rise for 1 hour until doubled in size.
Melt butter with sugar in a pan, add sliced almonds and cook until golden and caramelized.
Press the risen dough into a greased springform pan. Spread the warm almond mixture evenly on top.
Bake at 180°C (350°F) for 30 minutes until golden brown. Cool completely on a wire rack.
Heat milk with split vanilla pod. Whisk egg yolks, sugar, and cornstarch. Gradually add hot milk, return to pan and cook until thick.
Carefully slice the cooled cake horizontally in half. Fill with vanilla cream and replace the top layer.
Ingredients
- plain flour 1
- sugar 40 g
- active dry yeast 7 g
- warm milk 100 ml
- butter, softened 50 g
- egg 1
- butter 1
- sugar 100 g
- sliced almonds 200 g
- milk 1
- vanilla pod 1
- egg yolks 3
- sugar 80 g
- cornstarch 40 g
Baking Timer
The timer appears at the bottom right of the screen.
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