Butter Cake with Almonds
For the dough: Place flour in a bowl and make a well in the center. Heat milk until lukewarm. Crumble yeast and add 1 teaspoon of sugar into the well. Mix milk with flour into a paste in the well. Cover and let rest for 15 minutes in a warm place. Then add sugar, salt, butter and egg and knead with the kneading hook of a hand mixer until smooth. Cover and let rest another 30 minutes.
Roll out dough on a greased baking sheet.
For the butter cream: Press indentations into the dough with your fingers. Spread softened butter over the dough and sprinkle with sugar and almonds. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F) for 20-25 minutes. Remove from oven, allow to cool, cut into squares and serve.