Classic German yeast cake with caramelized almond topping and vanilla cream filling.
Instructions
Mix flour, sugar, crumbled yeast, lukewarm milk, melted butter, and egg. Knead until smooth. Let rise in a warm place for 1 hour.
In a saucepan, melt butter, add sugar and sliced almonds. Cook until golden and caramelized, stirring constantly.
Press the risen dough into a greased baking tray. 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. Cool completely.
Carefully slice the cake horizontally. Spread vanilla cream on bottom layer and top with the almond-crusted layer.
Ingredients
- plain flour 350 g
- sugar 60 g
- cube fresh yeast (42g) 1 Würfel
- milk 150 ml
- butter 60 g
- egg 1
- butter (for topping) 100 g
- sugar (for topping) 100 g
- sliced almonds 200 g
- milk (for cream) 500 ml
- sugar (for cream) 100 g
- vanilla pod 1
- egg yolks 4
- cornstarch 40 g
Baking Timer
The timer appears at the bottom right of the screen.
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