- For the cake base
- 1 cube fresh Yeast
- 250 milliliters lukewarm Milk
- 60 grams Sugar
- 500 grams Pastry flour
- 1 pinch Salt
- 3 medium Eggs
- 75 grams Butter (or margarine)
- For the topping
- 100 grams Butter
- 1 medium Egg yolk
- 100 milliliters Whipping cream
- 80 grams Sugar
- 50 grams Sliced almonds
For the cake base: Dissolve the crumbled yeast in the milk. Stir in 1 teaspoon sugar and 4 tablespoons flour, cover and let rise in a warm place for about 30 minutes.
Combine the remaining flour, remaining sugar and salt. Whisk the eggs and butter into the yeast mixture, add to the dry ingredients and knead with the dough hook attachment until smooth. Cover and let rise in a warm place for about 1 hour.
Knead the dough briefly and then press into the base of a baking sheet lined with parchment paper. Prick with a wooden spoon handle at regular intervals. Add the chopped butter to the wells. Whisk the egg yolk and cream together and pour over the dough. Sprinkle with sugar and almonds and bake in a preheated oven at 200°C (approximately 400°F) for about 30 minutes.