Butter Cake with Almonds
- For the dough
- 500 grams Pastry flour
- 30 grams Yeast
- 80 grams sugar
- 0.13 liter milk
- 3 egg yolks
- ½ teaspoon salt
- 125 grams butter (melted and cooled)
For the dough: Pour the flour into a mixing bowl. Make a well in the center and add the yeast, 1 tablespoon of sugar and a few tablespoons of warm milk to it. Mix well, cover and allow to rest in a warm place for 15 minutes.
Add the remaining ingredients to the dough and knead until smooth and elastic. Cover and allow to rest in a warm place for 30 minutes.
Roll the dough out onto a floured surface and place in a baking pan. Using your fingers, make evenly spaced indentations in the dough.
Slice the butter into pads and place in the dough indentations. Evenly distribute the sliced almonds over the surface. Combine the cinnamon and sugar and sprinkle on top. Bake in an oven preheated to 200°C (approximately 400°F) for 40 minutes.